• Belladama and tuscan panzanella | Chef Paolo Cappuccio

    © Stefano Pelizzaro

    Paolo Cappuccio

    Technique, taste, passion, rigor and research. Paolo Cappuccio’s cuisine, which makes Mediterranean his playground, is based on these five fixed points, true mantras that the Neapolitan chef – for many years star chef – today carries out as a consultant for various places around Italy and as a teacher of high level training courses.


    Tuscan panzanella bread salad with raw Chianina beef, anchovies, capers, tomatoes, onions and fresh basil
    Ingredients for 4 people

    For the meat

    160 g aged shoulder of Chianina beef

    28 ml extra virgin olive oil

    0.2 g pepper

    2 g fresh thyme

    2 g salt

    For the tomatoes

    4 rape vine tomatoes

    For plating

    40 g fresh cucumbers

    8 oil-packed anchovy fillets

    20 g pine nuts

    20 g black Taggiasca olives

    5 g Pantelleria capers

    50 g Parmigiano Reggiano shavings

    10 g marinated red onions

    4 g French mustard

    1 g oregano

    0.1 g garlic

    2 g salt

    0.2 g pepper

    2 g basil

    For the meat, remove the nerves and any small filaments from the meat, then marinate it with oil, pepper and fresh thyme. Blast chill it to -25 °C and then wrap it in aluminium and vacuum seal it. Store it at +3 °C.
    For the tomatoes, blanch the tomatoes and then remove their skin. Cut them into four pieces and set the core aside to be used later as garnish. Set the juice from the tomatoes aside as well, to be used later to season the panzanella.
    Plating and presentation
    Open the meat package and cut it into cubes. Season with salt and mustard. Dice the stale bread and season it with the tomato juice, oregano, extra-virgin olive oil, garlic, salt, basil and pepper.
    Arrange the panzanella on a cold plate and add the meat, then garnish with the remaining ingredients.
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