under the grill SIMONA BENETTI, SUPERYACHT CHEF
COMPOUND BUTTERS
Compound butters are the fastest way to add rich flavour to almost every dish
BROWN BUTTER, ANCHOVIES, CAPERS & LEMON 200g unsalted butter, 1/2 lemon, 3 anchovies finely
chopped, 1 tbsp capers, chopped, 1 handful of chives finely chopped, 1 pinch sea salt
GARLIC & HERB BUTTER 150g unsalted butter, 2 garlic cloves finely grated,
1 handful of parsley, finely chopped, 1 handful of basil finely chopped, 1 pinch sea salt
MAPLE & CINNAMON BUTTER 150g unsalted butter, 2 tsp ground cinnamon, 1 tbsp maple syrup,
1 tbsp icing sugar, 1 pinch of sea salt
Simona started working in restaurants when she was 18, to be able to pay for school, a new car and support her daughter. This work out of necessity then became a great passion of life, expanding her knowledge of gastronomy worldwide
What is your favourite dish to cook?
Without a doubt, the dish I like best to prepare is a dish I've never done! One which inspires my imagination, challenges me and that stimulates my skills.
Where is your favourite restaurant? San Domenico in Imola (BO), it has 2 Michelin stars, I
remember its impeccable service, the kitchen cleaner than an operating room, the food prepared and presented divinely and a huge and incredible wine cellar.
If you were not a chef what would you be doing? A veterinarian.
What is your favourite kitchen gadget?
My mixer (pasta dough machine), I could never do it without her.
What is your favourite type of food? I love seafood and meat.
Where do you think is the best city in the world for food? I have a
few...Boston for the sea foods, Monterrey, Mexico for meat and obviously Ferrara and Bologna.
6 eggs
What is the one ingredient everyone needs in their galley?
Extra Virgin Olive Oil.
What was the last meal you cooked for yourself because you really wanted to eat it? Tacos de carnitas.
What is your most memorable food moment?
Prepare and cook the wedding lunch of 3 couples at the same time, for a total of 1200 people. In Italy it means a 6 or 8 course lunch.
Who is your favourite provisioner and why?
Versilia provisions. Silvia, the person who followed my orders, always did her best to find all the strange
ingredients I asked for and endured my temper that came out from time to time.
If you could cook for anyone, who and why? Oscar Wilde, he appreciated all that is unusual.
ICEBERG LETTUCE
IN: CELERY LEAVES Get salad savvy. Iceberg lettuce has the slowest nutritional profile of all leafy greens. Try celery leaves instead -100 g contains almost twice as much calcium as a glass of milk. WHAT TO LOOK FOR Look for full bunches with dark green outer stalks (not just a trimmed bunch of light green hearts). Pick the leaves off the thin stems at the top of the stalk. To store the leaves,
wrap them in a slightly damp kitchen towel and place the bundle in an open plastic bag in your vegetable drawer.
ONBOARD | SPRING 2021 | 85 ¼ cup peas
60g mozzarella cheese
100g chorizo Serves 4 Whisk the eggs with a pinch of sea salt and cracked pepper
In a non-stick frying pan, cook the chorizo until golden. Add the peas and cook in the chorizo oil for a few minutes
Pour the egg over the peas and chorizo and cook for a few minutes until the eggs are starting to set around the sides
Dot the mozzarella over the top of the frittata. Put the pan under the grill and cook until the frittata has set on top and the mozzarella has melted. Serve hot from the pan
PINK PEPPERCORN & CITRUS BUTTER 150g unsalted butter, 1 tsp pink peppercorns, crushed, zest of 1/2 lemon, zest of 1 lime, zest of 1/2 orange, zest of 1/2 pink grapefruit, 1 pinch of sea salt
MARMITE BUTTER 150g unsalted butter, 2 tsp Marmite, 2 dashes of Worcestershire
sauce
QUICK & EASY CHORIZO & PEA FRITTATA
FOOD & DRINK
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