Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Month of May
Sirio – New York City
Chef Massimo Bebber
Sirio Ristorante, located at The Pierre Hotel, offers contemporary interpretations of traditional Italian dishes inspired by the Tuscan standards of Maccioni’s youth served in a beautiful and engaging environment. The menu offers a variety of pastas and appetizers to simple and robust entrees. With its Fellini-esque décor, an emphasis on hospitality, and one of the most impressive selections of Italian vintages in New York, Sirio Ristorante brings old-time Italy to New York City.
“Capesante Salsa Al Tartufo Nero”
(Scallops with Black Truffle Sauce)
1 ¼ Pounds SEA SCALLOPS
½ POUND CHANTARELLE MUSHROOMS
1 SPANISH ONION
5 BABY ARTICHOKES
1 ¾ Ounces CHOPPED BLACK TRUFFLE
1 Cup MILK
MICRO GREEN SALAD
Clean artichokes, by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese Madeleine and fry in oil at 350 degrees until golden brown. Season with salt once removed from fryer.
In a large size pot add 1 teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minute and then put into a blender and blend until smooth.
In a medium size sauté pan, heat up 1 teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked thru.
Remove scallops from pan place on a plate for them to rest. In the same pan as cooking the scallops, remove some oil and any debris left over, quickly sauté chanterelle for 2 mins until fork tender. Remove the mushrooms from pan and keep in a warm place. Place warm puree in middle of plate and move the puree towards the outside of the plate keeping a visible circle. Place scallops in the middle of the puree, drizzle the heated veal jus or brown sauce around and on top of the scallops. Garnish the plate with shaved carrot, fried artichokes and sautéed mushrooms. Decorate with micro herbs and edible flowers. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/sirio/recipe/