A special and easy recipe to make, a gift from a chef who comes from a magnificent land
He was born and raised in Procida, The island of Arturo told by Elsa Morante in her best-selling Strega prize 1957. A training novel that talks about "what I will do when I grow up".
And Gabriele Muro, 36, a passion for blue fish and lemons from his land, made a cook when he grew up. Gavetta with the "father" of vegetarian cuisine, Pietro Leemann and experiences across the border from Ramòn Freixa in Madrid and Philippe Chevrier in Switzerland, Muro has been guiding the Adelaide restaurant of the Vilòn boutique hotel, a new 5-star luxury hotel of Rome nestled in a wing of Palazzo Borghese, between Campo Marzio and the Tiber.
The jewel in the crown is the verdant outdoor patio of ferns and philodendrons, which is preparing to welcome tourists and Romans eager to have lunch outdoors after weeks of social distancing.
Gabriele Muro defines his cuisine "joyful, colorful, surprising" and, in his dishes, there is never a shortage of raw materials and excellence from Campania.
For the readers of "La Cucina Italiana" offers a recipe with a auspicious name: Monk's smile. The starting point is rice that rhymes with a smile. The chef paired it with Provolone del Monaco DOP (from the cape worn by the shepherds during the journey that divided the Lattari Mountains from Naples where they sold their products in the markets and were in fact assimilated to the monks), obtained from raw cow's milk of the Agerolese breed and to seasonal vegetables such as courgettes and courgette flowers (and here is Muro's tribute to Rome, where he chose to live and work). «This type of cheese makes the difference because it is long matured, at least 6/9 months, and is characterized by a strong flavor, underlines Muro.
The risotto recipe
Ingredients for 4 people
280 g of Carnaroli rice
300 g of Roman zucchini
A bunch of courgette flowers
200 g of Provolone del Monaco
A fresh spring onion
One liter of vegetable broth
100 g of butter
A lemon
A bunch of mint
A clove of garlic
Salt and Pepper To Taste.
Method
Blanch half of the courgettes in an infusion of water and mint, cool them in water and ice and blend them until a smooth cream is obtained. Cut the rest of the courgettes into very small cubes (in this way they are similar to rice grains) and quickly sauté them in a non-stick pan with oil and a clove of garlic. Toast the rice with a knob of butter, a pinch of salt and the finely chopped spring onion, drizzle with the hot vegetable stock and continue cooking keeping the level of the stock a finger above the rice, turning constantly. Halfway through cooking, add the julienne courgette flowers. Once al dente, leave the rice to rest for a minute off the heat and stir in cold butter (if desired, it can be flavored with herbs and whisk with the help of a whisk), grated Provolone del Monaco, lemon zest and pepper. Serve the risotto and decorate with diced courgettes, cream and courgette flowers.
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