Winner of the V Championship: Ilario Vinciguera "Antica Trattoria Monte Costone"
Ilario Vinciguerra
Antica Trattoria Monte Costone
País: Italia
Localidad: 21020 Galliate Lombardo (Varese)
Dirección: Via IV Novembre, 10
Tel.(39)0332947104
Email: info@ilariovinciguerra.it
One of the new contemporaries in Italian cuisine, young Ilario Vinciguerra, who has, since 2000, directed the “Antica Trattoria Monte Costone” restaurant in Varese (located reasonably close to Malpensa airport) was announced the winner of the V edition on November 19th, 2007–celebrated as always on the inaugural day of the lomejordelagastronomia.com Congress. He received the Trophy and 18,000 € from the hand of the Vice president of the Jaén regional administration, Pilar Parra Ruiz. His dish expresses essence, exquisiteness, immaculateness and art, casting virgin olive oil as the star of the creation.
Dish: Perfume
Ingredients for 4 Servings
- 4 transparent spheres with their bases
- 4 straws
- 12 red prawns from Mazara del Vallo
- 2 packets of squid ink
- 4 organic Sorrento lemons
- 4 edible flowers
- 1 lime
- 50 g sugar
- 200 g crushed ice
- 20 g agar
- 500 cl Cortijo La Torre extra virgin olive oil
- 200 cl Hendrix gin
- 2 tonic waters
- Aromatic salt
- Hawaiian salt
PROCESS:
- Press the lemon juice, add a teaspoon of sugar and another of agar, bring to a boil and leave to cool in a container in the refrigerator. Repeat the same procedure with the squid ink, without the sugar.
- Clean the prawns and chop them into a tartare.
- In a large carafe filled with crushed ice, mix the tonic and gin, add the grated lime rind, mix well and pour this Gin Tonic into the bases of the spheres.
- Place the prawn tartare in the center of the spheres and season with the two salts, the cubes of jellies previously prepared with the lemons and the squid ink, a generous portion of virgin olive oil and the edible flowers. Close the spheres and place them on their bases.
- Serve on a flat plate accompanied by a straw. Explain to the guest that they should open the sphere, smell the aromas that are released, close the sphere again and shake it around to mix all the ingredients. Finally, drink the gin tonic with the straw.
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