Cooking
at Villa d’Este on Lake Como
Luciano Parolari, known as the ‘King of Risotto’ retired at the end of
2011, but don’t despair.
He has passed on his toque—and recipes-to Michele Zambanini, Luciano’s assistant for the past
7 years.
To celebrate Michele’s promotion to Executive Chef and the June opening
of their 2nd restaurant, Non Solo Pasta, please accept this
exclusive recipe with love...
Recipe
Ingredients for 4/6 persons
4 lobsters of about 22 oz each
Cook separately the tails (4/5
minutes) and the claws (6/7 minutes) in water with
white wine, vinegar, carrot,
celery and onion.
When cooked, clean and cut the
tails in round slices.
Vegetable and fruit salad:
8.5 oz ripe tomatoes cut in big
cubes
2 oz cucumber peeled and cut in
big cubes
1 tablespoon of sliced red onion
½ tablespoon of chopped shallot
(not too thin)
6/7 leaves of basil
2 oz mango cut in cubes
½ tablespoon of fresh coriander
Mix all the above ingredients
and season with salt, pepper, lemon juice, extra virgin
olive oil and use to fill 6
(rounded or squared ) moulds each of about 2 and ½
inches.
Preparation of the dish.
One layer of salad (turn one
mould upside down)
Top with lobster slices, then a
second layer of fruits and lobster slices again.
Garnish the dish with salad, the
cleaned claws and grains of pomegranate.
