One of the most interesting (and gluttonous) first courses on paper at Lido 84. Brilliant reinterpretation of a typical leftover of home cooking, where tomatoes and smoking are the protagonists.
Riccardo Camanini, chef of Lido 84 of Gardone Riviera (BS) which he manages together with his brother Giancarlo, is one of the absolute talents of Italian cuisine. In just a few years, the charming restaurant overlooking Lake Garda has won a Michelin star as well as the Five Cappelli dell'Espresso and the Three Forks of the Gambero Rosso. His skill has not gone unnoticed even in the international arena: last year, Lido 84 received the Miele One To Watch Award, the prize dedicated to emerging clubs, in the context of The World’s 50 Best Restaurants, where it entered – for the first time – in 78th place.
Marchesi's pupil
Camanini's cuisine is certainly particular, not framed. It has signature dishes Spaghettone with butter and birr yeastto it is among the dishes of InSitu, the restaurant inside the Moma in S. Francisco that 'reproduces' the summa of world cuisine – but the paper changes constantly: in the first five years of Lido 84 he created over 300 recipes. Dishes that brilliantly revisit the Brescia and Bergamo traditions – the Camanini are originally from Lovere – as recalled by the precepts of Gualtiero Marchesi, of which he was a student at Albereta. Total fantasy and great technique, pure avant-garde and study of the past: just think of Cacio e Pepe in a bladder. And still fermentations (not exaggerated) and the current passion for smoking.
The risotto of memory
One of the most interesting dishes on the last menu is included in this line: the Heated rice, which plays on the memory of 'advanced' tomato rice. «A risotto linked to the memory of many, and to how acidic, obtuse and oppressive it was. It gave the idea of old because in fact at that time I didn't really like concentrate, too acid and too bitter "explains Camanini. Its obviously it is a jewel of consistency and taste which he describes as "A risotto with tomato paste, cooled and heated with Josper, a little toasted. Then dried plum juice, vermouth and long pepper . It is worth cooking it, within the walls of the house, in the 'simplified' version that Riccardo prepared for our readers.
Recipe
Ingredients for 4 people
100 gr of Carnaroli rice
5 gr Tropea red onion
50 gr of tomato paste
20 gr extra virgin olive oil with tomato paste
20 gr of prunes
20 gr of vermouth
2 g Sancho pepper or Sarawak
salt
basil
Method
Fry the onion in the oil slowly, add the tomato paste and cook at 80 ° for 24 hours. For those who want the extra touch, this step can be replaced by letting the oil and tomato paste infuse for a week. Filter to obtain 20 gr. Toast the rice in concentrated oil, sprinkle with water, stir in the real tomato concentrate and a little more concentrated oil. Season with salt, spread irregularly and put in the refrigerator. Blend the vermouth with the plum and pepper, season with salt and keep at room temperature. Heat the grilled rice, toast it on the surface and coat with the plum and vermouth sauce. Add a few basil leaves.
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