Born in 1987, Luca Miuccio Executive Chef of the five-star luxury Grand Hotel San Pietro “Preferred Hotel” in Taormina, one of the 10 taste ambassadors of Sicily, also approaches the flavors of his terroir from a human and professional. : “My cuisine – he says proudly – ​​reflects my personality, both are true, clean, sincere”.
Having left the Giarre professional hotel institute at a very young age to work in important kitchens, starred restaurants and Relais & Château structures, he perfected his training through various experiences abroad, in England and Switzerland, to give his cuisine has an international flavor, but the passion that guided him and guides him has always remained firmly anchored to the colors, scents and flavors of the products of the land where he was born and raised, to the flavors of his Sicilian childhood, to the island’s precious gastronomic heritage and its agri-food treasures.
Flavors, colors and scents that Luca Miuccio, carefully mixing the extraordinary raw materials that this territory offers, brings to the table of the spectacular restaurant of the Grand Hotel San Pietro de Taormina, creating innovative taste experiences, a true journey into the tradition reinterpreted with creativity. and creativity that combines with the enchantment of a magnificent view of the magical bay of Taormina among the citrus notes of cedars, kumquats, tangerines and clementines and the greenery of the hotel’s large Mediterranean garden.
The protagonists of the dish proposed this week by the Sicilian chef to the readers of Mondo Food are the langoustines with light and soft meats which, in the depths of the Sicilian waters, acquire an extraordinary flavor and taste and that is why they are recurrent in the Sicilian waters. kitchen. But they also have properties that are very rich in proteins and mineral salts such as sodium, potassium, phosphorus, calcium, magnesium and selenium, they are also sources of noble proteins and low in fats. The ideal time to serve them is from April to September because they contain a greater quantity of pulp and are also tastier. At that time, chef Luca Miuccio’s interesting recipe for pan-fried langoustines on brioche bread, apricot and foie gras stood out, finding a convincing synthesis in the clever comparison of the flavors of the sea and the land filtered by an innovative and elegant philosophy . who is the face of his cuisine.
The recipe for pan-fried langoustines on brioche bread, apricot and foie gras
Ingredients for 4 persons :
Jumbo langoustine 4 pieces
Dehydrated apricots 150g
Foie gras 60 g
Salted butter 90 g
Extra virgin olive oil to taste
Salt to taste
Ingredients for the brioche:
800 g of 7-grain flour
200 g Manitoba flour
80g butter
15 g of yeast
350 grams of water
25 g of salt
20 grams of sugar
3 egg yolks
Procedure:
You must first prepare the brioche bread about 14 hours in advance. In a planetary mixer, combine the 2 flours with the water at room temperature and 3 egg yolks and mix. Add the crumbled brewer’s yeast, sugar and softened butter. Dissolve 25 g of salt in a little water and add to the mixture.
The dough will need to rest for around 10 hours. After this time, you must knead again, give the dough the desired shape, let it rest for another 3 hours then put it in a static oven at 180°. In a saucepan, cook the apricots in boiling water, mix them until you obtain a smooth and homogeneous mixture, using the cooking water if necessary. Clean the langoustines and sear them in a pan with extra virgin olive oil and herbs.
Cut the brioche bread into a rectangle the same size as the langoustines. Sear the brioche bread in a pan with salted butter. Make the foie gras escalope. Spend a few minutes composing the dish by proceeding as follows: place the apricot compote at the bottom of the dish by placing the rectangle of brioche bread on top, followed by the pan-fried langoustines and on top the piece of foie gras which will be flambéed with a torch.
Enjoy your food!
