Menu Bicio Papao 29 September 2017

Shrimp in potato crust with sweet and sour sauce
Fried and moitish Moscardino
Monkfish and prawns, truffles and hazelnuts
Risotto, mantis shrimps and porcini mushrooms
Sea bream, chard, pumpkin chips and gorgonzola
72% Chocolate Namelaka, caramelized pears, hazelnut crumble and cocoa
roasted chestnuts

For the evening, we present the recipe of Orata, chard, pumpkin chips and gorgonzola. The most particular dish and in a sense the most risky!

Ingredients for 4 people:
4 sea bream from 250 g each
500 g of pumpkin
80 g soft gorgonzola
500 g small chard
garlic a clove
pumpkin seeds
1 egg white
milk as needed
extra virgin olive oil
salt
rosemary flowers

Slice the sea bream; engrave them from the stomach to eliminate the interior. Eliminate the head; fillet them starting from the belly and make sure to leave the 2 fillets attached in the highest part, trying to keep the tail attached to the fillets. With the scissors cut off the plug.

Peel the pumpkin, remove the inner seeds. Cut a part of the pulp into thin slices 1-2 mm to make the chips.

Grease them and spread them in a pan. Let them dry in the oven at 80 g until they are crispy.

With the rest of the pumpkin make a cream. You can find the recipe here.

Heat the milk to 50/60 ºC and melt the gorgonzola. Blend and control the density. If it is too thick, add a little more milk.

Clean the chards eliminating the coast. Wash them well and blanch them for a few minutes in boiling salted water. Cool in water and ice and sauté with a clove of garlic and oil.

Slightly beat the egg white, brush the skin of the sea bream and cover with pumpkin seeds. Cover a plate with baking paper, grease it and lay the giltheads; salt.

Cook the sea bream in the oven at 200ºC for about 7 minutes.

In 4 dishes, put the pumpkin cream, gorgonzola sauce, sea bream, chard, pumpkin chips, rosemary flowers and complete with a little oil