Certainly Franco Aliberti does not lack positivity even in a very complicated moment. At home like everyone else, he dedicates himself to the family that will soon become more numerous and thinks about the new project on the Milanese square that welcomed him in winter 2018, after his happy experience at Prèsef, in Valtellina. Technique, sense of taste and aesthetics on the plate and are natural for the chef from Scafati (Naples), but also the passages to the court of Gualtiero Marchesi and Massimiliano Alajmo have been instrumental in his experience. And he became a complete cook. Waiting to go back to the sea, after the end of the adventure (however positive) of the Tre Cristi in Porta Nuova, Aliberti has become Marine Stewardship Council testimonial, an international non-profit organization that works to promote sustainable fishing in Italy and worldwide.

Testimonial of the sustainable sea

«I like doing something for the sea, in Italy there is still a lack of culture despite being a peninsula, explains the chef. "MSC has a certification and labeling program, but above all it aims to transform the fish market by rewarding sustainable fishing practices and sensitizing people to conscious and responsible consumption choices . So it could only be one of the most loved products of the sea to be the protagonist of the recipe that Aliberti offers to our readers: the clam, combined with a seasonal vegetable such as peas. "Simplicity, but also a unique taste, which brings me back to my childhood but also to the fact that with this dish I conquered the woman who would become my wife," says Franco laughing. "And I recommend, the secret is to keep the clams soft because if they become hard they lose their true flavor", is the final advice.

Ingredients for 6 people

1 kg of clams (MSC certified)

1 kg of fresh peas

1 onion

salt

pepper

extra virgin olive oil

Method

Open the clams in a pan with garlic and oil and add the water. Keep the cooking liquid and shell the clams.

Stew the thinly sliced ​​onion in a pan with a little oil, add the peas, peeled – keeping the skins – and cook. Blend them until creamy, adding salt, oil and the cooking liquid of the clams, perfectly sieved.

In the center of the plate put the peel of the peas stir-fried with oil and pepper. Place the clams on top and finally the hot pea cream. Finish with a little oil.

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