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11/28/2009

Dinner in Pizza Salvatore Cuomo Shanghai(Pepper menu)

Prep_2

Antipasto

Pasta_events_3

Zuppa_con_croccante_5
Shichuwan_pepper
Andrea Quattrodolce

Pappalardo

Chef_team_2 

This evening’s special dinner menu was a great success! As per the menu, the starter comprised of mozzarella wrapped in Parma ham grilled and then baked in the oven with a delicate reduction of 3 different types of tomatoes (green tomato, cherry tomato, normal tomato). Beside the mozzarella, I created a unique fusion of Chawanmushi topped with wagyu beef steak tartare, a dollop of parmesan cream and a fragrant sliver of black truffle.

For the Primo Piatto, I prepared a portion of porcini flavored pasta accompanied by a grilled jumbo prawn and tuna tartare blended with aromatic Japanese Matsutake and bottarga (Italian dried fish roe).

Following was the first Secondo Piatto, which was a seafood soup made with clams, crab, shrimp and red gurnard. A Chinese style crispy rice wedge was served on the side that could be submerged into the soup, which replaced the bread that is normally used for most Italian fish broths.

The second Secondo Piatto was a melt-in-the-mouth tagliata made with Australian wagyu beef, topped with slivers of grilled bell peppers and mozzarella and paired with rucola and a syrupy wine and Sichuan pepper reduction. The side consisted of a creamy parmesan-potato puree.

Finally, the surprise dessert “Quattro” consisted of a white chocolate mousse flavored with truffle and decorated with flakes of gold, a cheesecake topped with berries, one chocolate and one caramel macaroon accompanied by a red peppercorn and white chocolate coulis and finally, one of my personal favorites, the classic yet palate-pleasing chocolate fondant (hot melted chocolate cake).

Once again, we extend a warm thanks to the customers who joined us this evening! 

November 28, 2009 |

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