Time Out asked Certo to present their top chefs' treasured recipes for us to try at home
Time Out asked Certo to present their top chefs' treasured recipes for us to try at home.
Restaurant: Certo, Radisson SAS Media City (04 366 9111) Chef: Vincenzo Gatti Signature dish: Linguine al l’aragosta e frutti di mare in crosta (linguine with lobster and seafood in pizza crust)
Ingredients 180g linguine pasta 300g lobster tail 4 large mussels 4 clams 16-20 shrimps 4 pieces of baby squid White wine 2 tblsp tomato sauce Fish stock Chopped garlic Chopped onion Chopped parsley Extra virgin olive oil Salt and black pepper Pizza dough sheet
Method Boil the linguine pasta in water with salt until it’s ‘al dente’ – it will continue cooking later. Cut the lobster tail into two pieces and the squids into rings. In a separate pan, heat up the olive oil and add finely-chopped garlic and onion. Add the lobster tail first and after three minutes all the other seafood. Stir continuously for three to four minutes, then season in salt and pepper. Add white wine and reduce. Add the tomato sauce and fish stock and boil until the seafood is cooked. Drain the pasta, then put it into the pan with the sauce and sauté. Put the pasta in a baking dish, sprinkle with a handful of chopped parsley, cover with the pizza dough and cook in a pre-heated oven at 245°C/ 475°F for few minutes until crispy. Serve using the pizza crust as base for the linguine and topping it with the seafood.
Vincenzo Gatti ‘We get all our fish from different suppliers. It has to be fresh – lobster should be alive and moving. It’s quite expensive, but it’s so much better. It shouldn’t be too pink, as that means that the meat is tougher. A good size for a lobster is 800g, and that’s enough for two people for a main course. It should be red in colour. The Omani lobster is the local one, but it isn’t the best quality. The best is from the Atlantic and Canada, and it’s this great rust brown colour that goes red after cooking. ‘Imported fish isn’t always available. So, go down to the fish market early, then you’ll be able to get the best. Supermarkets are getting better all the time, and are not a bad alternative.’