{"id":74780,"date":"2023-11-28T22:23:21","date_gmt":"2023-11-28T22:23:21","guid":{"rendered":"https:\/\/cucineditalia.com\/an-elegant-seafood-recipe-perfect-for-the-holidays-salamoia-by-chef-mammoliti\/"},"modified":"2023-12-21T09:49:40","modified_gmt":"2023-12-21T09:49:40","slug":"italian-seafood-recipe-holidays-salamoia","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/italian-seafood-recipe-holidays-salamoia\/","title":{"rendered":"An Elegant Seafood Recipe Perfect for the Holidays: Salamoia by Chef Mammoliti"},"content":{"rendered":"\n

The holidays are synonymous with tables laden with fine ingredients from both land and sea, such as fish, shellfish and crustaceans. These include the purple shrimp of Sanremo, exquisite crustaceans from Liguria that are the protagonists of the dish that Chef Michelangelo Mammoliti<\/b>, the executive chef of the La Rei Natura by Michelangelo Mammoliti restaurant located inside the Boscareto Resort & Spa in Serralunga d’Alba in the province of Cuneo, proposes for the season of Christmas – Salamoia.<\/b><\/em><\/p>\n\n\n\n

It is a dish\u00a0inspired by a childhood memory<\/b>. The chef’s grandfather, a restaurateur, used to tell a very young Michelangelo that they would have “boiled potatoes and salted olives” for dinner. The flavor of the characteristic preservation of olive – brine – has been used in this dish to accompany and complement a sweet ingredient that is far more noble than potatoes –\u00a0purple shrimp from San Remo.<\/b><\/p>\n\n\n\n

A disc of raw crustaceans cut in half and seasoned with extra virgin olive oil gran cru Oneglia, Maldon salt and black caraway and a coulis of heads, served in a sauce pan, is prepared with them, as is the\u00a0taggiasca olive brine<\/b>\u00a0diluted with water. The recipe<\/a> is completed with small pink shrimp in tempura.<\/p>\n\n\n\r\n