踏入3月份春暖花開的時節，又是品嚐「蔬菜之王」雅枝竹的最佳時機。馬哥孛羅香港酒店的意大利餐廳Cucina 由即日起至4月30日推出以「春日珍品．羅馬雅枝竹」為主題的菜式，意籍總廚Andrea Delzanno由前菜、主菜到甜品，精心構思了一共9款雅枝竹佳餚，讓賓客細嚐這矜貴蔬菜的滋味。
意大利人喜歡以雅枝竹入饌，愛其味道清甜甘香，營養價值高，不但含豐富的蛋白質和維他命，且具抗氧化功能。雅枝竹於古羅馬時期已常被貴族採用，是天然健康的食材，每年3、4月份都是其當造期，Andrea認為意大利羅馬的雅枝竹品質最佳最新鮮，因此直接從意大利入口到香港，確保將最好的帶給Cucina的賓客。前菜生牛肉片伴雅枝竹、巴馬芝士及檸檬醬 (港幣298)加入了生的雅枝竹花芯，最能突顯其新鮮爽口的味道。
要學羅馬人品嚐這種桌上珍饈，最經典的食法是油炸，屬猶太人傳統食法的一種。推介菜式脆炸雅枝竹伴Culatello火腿及12年釀製陳年黑醋 (港幣308)，經油炸的雅枝竹外層香脆鬆化，卻亦不失內裡的甜味和果仁香氣，伴上高級意大利Culatello火腿，份外惹味。Andrea又特別加入由意大利著名黑醋家族Acetaia Villa San Donnino出產的矜貴黑醋—摩德納12 年DOP 黑醋作配搭，Affiinato陳年黑醋甜味濃郁，為脆炸雅枝竹再添層次。
另一主菜推介龍蝦雅枝竹意大利飯 (港幣468)，集龍蝦的鮮味與雅枝竹的獨特芳香於一身，加上散發濃郁牛奶芝士香氣的意大利飯，滿口盡是芳香精華，是舌尖的最佳享受。愛共享的朋友又可選擇烤乳飼幼羊伴雅枝竹、香蒜及香草 (港幣988)，份量較大，適合與友人分享美食，份外滋味。
除了傳統的意國佳餚之外，喜歡創新的Andrea更首次以雅枝竹入饌創作兩款意式甜點。Andrea解釋道：「雅枝竹可以生吃，或以不同的方法如蒸、炸或燒等，以炮製沙律、湯品或意粉等美食，但卻從未見用於製作甜品。原因是雅枝竹帶點甘且有果仁香，要配襯甜點的話份量和調味最為重要。經多返嘗試和研究，終於設計出雅枝竹芭菲伴香橙糖果、堅果及熱情果醬 (港幣98) 和雅枝竹奶酪芝士餅伴香脆朱古力及檸檬薄荷醬 (港幣98) 。當中雅枝竹與芝士甜餅這個意想不到的配搭，相信可為大家帶來無限驚喜。」
以「春日珍品．羅馬雅枝竹」為題的菜式由即日起至4月30日期間之午餐及晚餐時段供應。
Eat like a Roman this spring. Italian Chef Andrea Delzanno is bringing seasonal artichokes from Rome to Cucina, from now until 30 April. Savour nine exquisite dishes, from appetisers and mains to unique desserts, during the lunch and dinner periods.
One of Rome’s most celebrated vegetables, artichokes have been enjoyed since ancient times during their peak season in March and April. “Italians not only love the complex flavour and delicate taste of the artichoke, but also its high nutritional value of vitamins and antioxidants. With its sweet, flavourful buds tinged with purple foliage, Roman artichoke is deemed the best, therefore we import them directly from Rome to Cucina,” said Chef Andrea.
A starter of Beef Carpaccio with Raw Artichoke, Parmigiano Cheese and Lemon Dressing (HK$298) highlights raw artichokes at their most sublime. ‘Carciofi Alla Giudea’ is a beloved traditional artichoke dish that can be found at every restaurant in Rome – don’t miss it at Cucina! Served in Jewish-Roman style, Deep Fried Artichoke in ‘Giudea Style’ with Culatello Ham and 12 years Aged Balsamic Vinegar (HK$308) is another highly recommended dish. The centre of the artichoke is first tenderised, then deep fried and served with Italy’s finest Culatello ham. Chef Andrea indulgently accompanies this popular dish with Traditional Balsamic Vinegar of Modena DOP 12 years with a fruity nose and unique taste. The acidity of the vinegar balances the salty ham yielding a sophisticated complexity.
Amongst the mains, Risotto with Blue Lobster, Roman Artichoke and Mascarpone Cheese (HK$468) delivers a decadent taste of the sea, with artichoke adding extra dimensions of flavour and aroma to the creamy rice and fresh lobster.
To surprise guests, Chef Andrea presents two artichoke desserts making their Hong Kong debut: Artichoke Parfait with Orange Candied Nuts, Passion Fruit Sauce (HK$98) and Ricotta and Artichoke Cheese Cake with Chocolate Crunch, Lemon and Mint Sauce (HK$98).
“Artichoke can be eaten raw or cooked in many ways, including stewing, frying or grilling. It is usually used in salads, soups or pastas, but rarely in desserts,” explains Chef Andrea. Using the correct amount of artichoke and accompanying it with fruity sauces are the keys to balancing the artichoke’s strong and nutty taste. By adding modern culinary twists, I hope to introduce guests to the delights of delicious artichokes in diverse incarnations.”
Available from now until 30 April, the seasonal Roman Artichoke Specialties menu is offered during lunch and dinner against the sparkling backdrop of Victoria Harbour.
