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beHouse 2015

beChef 2015 @behouse: Egidio Iadonisi

Mediterranean creativity on Lake Lugano

by Redazione
May 20th, 2015

This fragrant Mediterranean cooking, bursting with colour, enhances the lively flavours and skills that only a strict selection of excellent ingredients can provide. Welcome to the kitchens of Egidio Iadonisi, the Executive Chef of the Swiss Diamond Hotel on Riva Lago Olivella, in Lugano, Vico Morcote.

With its two restaurants, Lago and Panorama, the Swiss Diamond Hotel is a benchmark of refined food and wine – as well as a charming hotel – for the whole of North Italy and the entire Canton of Ticino. The dishes here are made from select seasonal ingredients, cooked in a healthy way and prepared by the meticulous, perceptive Iadonisi chefs.

How about a few examples? The famous crispy octopus, apple pie with Calvados ice cream, squid ink risotto with a squash velouté sauce, or baby squid and San Remo red prawns (the recipe can be found below), all to be enjoyed overlooking the spectacular panorama of the Lake.

Ingredients for 4 people:

200 g of Riso Gallo gran riserva carnaroli rice
400 cl of vegetable stock
2 g of squid ink
white wine
Parmigiano Reggiano
extra virgin olive oil
8 baby squid
8 San Remo red prawns

For the squash velouté sauce:
40 g of leeks
100 g of squash
30 g of potatoes
40 g of carrots
vegetable stock and butter to taste

Toast the rice in a dash of oil, mix in some white wine, add the stock a little at a time and cook for about 15 minutes. Remove from the heat and stir the squid ink, butter and Parmigiano Reggiano until creamy.
Steam the squid for about one minute and marinate the prawns with some sea salt.
For the velouté sauce, prepare a roux with the leeks, simmer and add the diced vegetables, cover with stock and cook for about 40 minutes. Whisk and sieve, then plate up.

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