|Chef Vincenzo Paciente|
I came closer, and with a smile, Paciente began to put together his complex colorful dish. Paciente's Simmenthal di Sgombro allo Zenzero/Simmenthal Mackerel with Ginger. He first began with a gazpacho made with tomatoes from Sorrento. He then carefully liberated his mackerel simmenthal from a rectangular prism plastic mold. Simmenthal, a brand name famous in Italy for their canned meat and vegetable gelatin, was the chef's inspiration for f this dish. Except you won't find this in a can. The chef tooked mackerel, along with special seasonings and gelatin to place in the middle of his plate. But he wasn't done yet. As he was constructing the dish, a small crowd formed around table #9, transfixed as I was to not only see what Paciente had to say, but taste the final product.
Next, a generous sprinkle of taralli crumbs. (Taralli from nearby Agerola, of course!) Droplets of wasabi mayonnaise - homemade, not too spicy - and parsly foam.
A fusion of summer flavors- fresh/fun/estivi made especially for the fundraising event Cenando Sotto Un Cielo Diverso.
|Chefs Vincenzo Paciente and Gaetano Borrielli|
Who knows if this amazing appetizer will be added to the chef's summer menu. I guess I'll have to go to Sorrento and see.