FOOD & DRINK under the grill MARIO CONTADINO, HEAD CHEF WAYS WITH PRESERVED LEMONS
Preserved lemons add an intense concentrated lemon flavour to a dish
SLICE the skin from 2 preserved lemons, then toss with just cooked couscous, and
a handful of toasted chopped hazelnuts or walnuts, chopped fresh coriander, parsley and a drizzle of olive oil and salt and pepper to taste. Serve alongside fish or chicken.
ADD finely diced preserved lemon skin and a dash of its brine to a classic vinaigrette dressing and drizzle over a mixed green salad.
STIR finely sliced preserved lemon skin into Greek yoghurt with a pinch of salt and pepper, grated cucumber, crushed garlic and
freshly chopped mint as a twist on tzaatziki.
Mario's devotion to cooking is absolute, this is his job, but above all his great passion since childhood, he remembers as a child that he preferred flour to football.
What is your favourite dish to cook?
Certainly being Sicilian, fish dishes are my favourites, but my dish par excellence is the monkfish soup, a simple but definitely sensational dish.
What/Where is your favourite restaurant?
Fortunately, having travelled a lot in the world, I have tried many great restaurants, but surely the best is always "ZASH" with the Michelin star Chef "Giuseppe Raciti" in Giarre near Taormina in Sicily.
What three factors do you look for in food? Freshness, seasonality and 0 km.
Where do you think is the best city in the world for food? Surely southern Italy has the best products in the world and above all the Catania area which thanks to the
minerals contained in the volcanic soil gives something more. I want to mention some products of southern Italy such as: Pachino tomato, Mazzara red shrimp, Enna saffron, Giarre potatoes etc.
What is the one ingredient everyone needs in their galley? Definitely garlic.
What was the last meal you cooked for yourself because you really wanted to eat it? Pasta with mussels.
What is your most memorable food moment?
There are two, when I did an exam with 3 Michelin star chefs and when I did a catering for 1800 guests.
Where is your favourite local market for fresh produce? The pescheria and fiera of Catania.
Who is your favourite provisioner and why?
I have used Seacily Supplies often and have been quite happy with them.
Most overrated ingredient? Wagu.
Most outrageous guest request? Carbonara risotto without pork and with cream.
1 jar of pesto
100g soft goat's cheese
MAKE MINE A METHUSELAH Champagne bottles come in an array of sizes, from the standard 750ml to a whopping 15 litre. Make sure your party doesn't run dry with this handy guide (each figure represents the equivalent number of 750ml bottles).
MAGNUM = 2 JEROBOAM = 4 REHOBOAM = 6 METHUSELAH = 8
SALMANAZAR = 12 BALTHAZAR = 16 NEBUCHADNEZZAR = 20
200g risotto rice
700ml chicken or vegetable stock
Serves 4
Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed.
Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
MIX finely chopped skin from 2 preserved lemons with 1 tsp each of ground coriander and cumin and 1/2 tsp paprika, then use as a rub for lamb skewers before grilling.
SHAKE a classic martini, then add a dash of preserved lemon brine and a couple of thin strips of skin to garnish. Serve ice-cold.
QUICK & EASY PESTO AND GOATS CHEESE RISOTTO
ONBOARD | WINTER 2021 | 109
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