Since childhood at the stove, watching the skillful hands of women in the family, Grandmother and Mother, chef Salvatore Barbara has embraced all the secrets of traditional Sicilian recipes and has turned the game into his real passion that defined his profession.
INGREDIENTS AND PREPARATION
Ingredients for 5 people:
400 g of fresh tuna
225 g fresh peeled ripe tomatoes
6 g of whole garlic (peeled)
20 g of raisins
80 g of sugar
1 hour for cooling
10pce of shiso leaves
10 ml of ginger juice
5 g of fennel seeds
1 g of nutmeg
1 g of red hot pepper
20 ml of extra virgin olive oil
1 orange
15g of red radish
Cooking:
1) Put ripe tomatoes in boiling water for 10 seconds, remove the tomato from hot water and put in ice water, peel the tomatoes, remove the seeds and cut into narrow strips.
2) Put all other ingredients in a pan with chopped tomatoes.
3) Cook the mixture until all the juices are absorbed.
4) Remove from the stove and let stand.
5) Cut the tuna into 8 pieces (10g each) as shown on the image.
6) Add two knots of tomato mustard, decorate with 2 slices of red radish, 2 slices of peeled orange , 2 pieces of shiso leaves, 5 ml of olive oil on top, freshly ground black pepper.
To taste his dishes means to relive the great gastronomic cultural tradition of Sicily, where the culinary experiences of different nations merges."
The style of Chef Barbara accurately mixes the flavors of his Sicily with his culinary experience of the world. It is also distinguished by the choice of short / vacuum / low temperature cooking, sweet-salty combination, supplementing vegetables with fish, even crunchy ones, and with rice.