An event called "Tasteful Ideas and Delectable Dining" was organized by Titania Wine Cellar, Inc. with its President & CEO Jose Meneses and Account Executive Janice Ceniza at the Acqua Italian Restaurant, Shangri-La's Mactan Resort & Spa. Three months earlier, select members of Cebu media met Executive Italian Chef Gianfranco Pirrone who prepared a wonderful dinner and a repeat performance is definitely mouthwatering.
A bubbly wine, Piccini Prosecco Vino Spumante Extra Dry was the welcome drink and your favorite food columnist had four glasses simply because of his habit of coming on time and that spells more drinks to consume. Many guests came thirty minutes to an hour late and I do not believe it is fashionable to be late. It was my good fortune though to be entertained by Shangri-La Mactan's new GM Marco Vazzoler, Asst. Communications Manager Lara Verdan-Agua & Restaurant Marketing Manager Rochelle Tabino who took some of the photos for this article.
First course was the Tuna Carpaccio & Poached Prawns with lemon-truffle vinaigrette and Roasted Garlic Crostini, paired with the Solepapa Frascati Superiore DOC. Carpaccio is a dish of raw meat sliced thin and this time it was made with tuna which is frequently caught around the island of Sicily and is usually served as an appetizer and indeed, it was a delicious start.
Second course was the Asparagus Soup with Swimmer Crab Tortellini and Bottarga. The latter ingredient, bottarga is a Mediterranean delicacy made from the cured fish roe of tuna, swordfish or grey mullet, widely used in Sicily and Sardinia cuisine. Its intense flavor adds excitement even to otherwise plain and simple dishes.
Third course was my favorite, Porcini & Truffle Risotto withDried Speck Ham and Thyme, paired with the Piccini Chianti DOCG. Two expensive mushrooms, porcini and truffle in combination with the speck ham (probably the speck alto adige which is a lightly smoked raw ham) gave the risotto its exquisite taste. I am not really a fan of risotto but after this dinner, this porcini & truffle risotto with speck ham will forever, excuse me, be encoded as one of my top 20 favorite dishes.
The fourth course was Scottadito Lamb Chop with Eggplant Parmiagiana & Pistachio Pesto Green Beans accompanied by a red wine, Rupe ai Sassi Montepulciano d'Abruzzo. Scottadito means "burned fingers" because the lamb chops are so delicious you lift it up from the grill with your hands. It was indeed delicious and I ate all the lamb but eggplant was half consumed because I had eaten too many appetizers while waiting for the guests to arrive. The wine was medium bodied, with flavors dominated by cherries and was very easy to drink because of its light tannins.
Dessert was an Acqua classic, Tiramisu and anything more would be simply gluttony but I did miss the Cassata Siciliana which would have been a perfect ending to such a lovely dinner. I do envy though a friend who has the temperament of a true gourmet. He had to suffer the inconvenience of air travel just to go to Sicily to attend a wedding, at no expense pa gyud!
ORANGE SWEET POTATOES SWIRLED WITH PARMESAN CAULIFLOWER PUREE
4 large sweet potatoes
16 ounces cauliflower florets, fresh or frozen
4 tablespoons butter, divided
Zest of 1 orange
Salt and ground black pepper
1 cup shredded Parmesan
Heat the oven to 400 F. Poke the sweet potatoes all over with a fork.
Place the sweet potatoes directly on the oven's center rack and bake for one hour, or until completely tender.
While the sweet potatoes cook, steam the cauliflower. Set a steamer basket in a medium saucepan with 1/2 inch of water. Place the saucepan over medium-high heat and add the cauliflower to the steamer basket. Cover and cook until the cauliflower is very tender, about 15 minutes. Remove the cauliflower from the steamer and set aside.
When the sweet potatoes are baked, let them cool until easily handled. Peel the sweet potatoes, then place the flesh in a large bowl. Add 3 tablespoons of the butter and the orange zest, then mash well. Season with salt and pepper, cover the bowl and set aside.
Place the steamed cauliflower and the remaining 1 tablespoon of butter in the food processor. Process until pureed. Add the parmesan, then pulse to combine. Add the cauliflower puree to the sweet potatoes, using a spoon to swirl the two together without completely mixing them. AP