Snapper with acqua pazza + white chocolate budino
Spend quality time with your guests rather than in the kitchen with cookbook author and TV host Silvia Colloca‘s stress-free dinner party menu. With Smeg Galileo multi-cooking technology and the beauty of 35% pure steam, the impressive dinner – snapper with acqua pazza (crazy water), broccolini and white chocolate budino (baked custard) – is cooked in 20 minutes with no flavour transference.
PYROSTEAM: Super cook w/steam assist | Humidity 35% |Temp: 100 ⁰C | Cooking Time: 0 hours 20 minutes | Bottom shelf
Steamed snapper fillets, acqua pazza (crazy water)
INGREDIENTS
4 x 160g pcs snapper fillets (skin on / bones removed)
¼ tsp / 1g sea salt
1/8 tsp / ½g ground white peppercorns
800g Acqua pazza sauce (recipe below)
Garnish with a selection of freshly picked green herbs – dill, parsley, tarragon
To prepare for cooking and serving
1. Preheat the oven.
2. Drizzle a little olive oil onto a deep sided oven dish.
3. Place the fish fillets into the dish, skin side down. Season well.
4. Mix and pour the Acqua pazza sauce around the fish.
5. Place into the pre-heated oven.
6. Cook for 15 minutes, until flesh is clean white.
7. Check seasoning. Adjust if required.
8. Top with green herbs and another generous drizzle of olive oil.
9. Serve immediately.
Acqua Pazza Sauce (crazy water)
INGREDIENTS
40ml Olive oil
2g fresh thyme leaves 2g fennel seeds, crushed 5g long red chili, finely chopped
1 x 440g Canned Cherry tomatoes 120ml dry white wine 250ml sparkling water 3g sea salt flakes 2g ground white pepper
METHOD
1. Light crush the canned cherry tomatoes.
2. Then add all other ingredients together in a bowl and stir to combine.
3. Serve with a side of broccolini, dressed with extra virgin olive oil, lemon zest and salt flakes (below).
PYROSTEAM: Fan forced w/ steam assist | Humidity 35% |Temp: 100 ⁰C | Cooking Time: 0 hours 20 minutes | Shelf 1
Broccolini, extra virgin olive oil & lemon
INGREDIENTS
2 Bunches broccolini – trimmed at the base
40ml Extra virgin olive oil
1 lemon – zested
Salt flakes
METHOD
1. Place the broccolini onto an oven tray.
2. Place into the oven and cook at the same time as the Steamed snapper fillets, acqua pazza and the White chocolate Budino.
PYROSTEAM fan forced w/ steam assist | Humidity: 35% | Temp: 100oC | Fan:100% | Preparation Time – 15 minutes hour | Cooking Time: 20 minutes | Shelf 3
White chocolate Budino, amaretti biscuit, mandarin
INGREDIENTS
Dark caramel
¾ Cup / 125g caster sugar – superfine
4 tbsp / 60ml water
Egg mix
5 free range eggs
½ Cup / 100g caster sugar – superfine
Hot mix
2 tbsp / 30ml rum
2 Cup / 460ml milk – full cream
¼ Cup / 60ml fresh cream
120g white chocolate – good quality, broken into small pieces
To finish
12 Amaretti biscuits – crumbled
1 mandarin – peeled and segmented – ½ ‘s (or orange segments)
60ml Extra virgin olive oil – Mandarin
METHOD
1. Make a rich dark caramel with the sugar and water and pour into each mould/dish.
2. Place the eggs & caster sugar into a mixing bowl, and lightly whisk. add the chocolate
3. Place all ‘hot mix’ ingredients into a saucepan. Gently stir over a low heat.
4. Pour the ‘Hot mix’ over the egg & sugar mix. Mix to combine.
5. Pass the mix through a fine strainer, into the dishes and place directly onto a steaming tray (perforated).
6. Place into the oven.
7. Once cooked the mix should wobble when each dish is knocked gently.
8. Place the moulds/dishes into a refrigerator or blast chiller to cool down (20mins – 1hour).
9. When cool top each dish with the amaretti biscuits, mandarin pieces, and a drizzle of the mandarin olive oil.
