"Less is More"

The recipes made ​​for the manifestation "Gusto in Scena"  by Chef Vincenzo Candiano (2 Michelin stars) are made with simple ingredients and fragrance note for you , to give an emotional experience unique and complete . The choice of ingredients was carried out in collaboration with Prof. Andrea Busalacchi expert in Anti-aging, which took into account certain parameters essential for the health , are the glycemic index and the index of insulin , to create a plate balanced over that from a sensory point of view also from the health point of view . The choice durum wheat "Sicilian Russello" ( a type of ancient grain worked in stone , the company Molini del Ponte) for the pasta with wild asparagus and marjoram , mussels and Parmigiano Reggiano ', in combination with a variety of carefully selected ingredients, gives the plat to a low glycemic index, (the ability to raise blood sugar levels after ingestion of the meal itself). But if this value turns out to be important is not to be less than the index of insulin , (the ability to stimulate the release of insulin after a meal), which in this recipe is balanced and kept low.

From a nutritional point of view the flat is very rich and full , the presence of eggs " fertilized " for create the mix , along with anchovies , mussels and Parmigiano Reggiano , give a decent amount of proteins that makes the plate to be serve only with a good side dish. The presence of wild asparagus is able to provide an intake of antioxidants and substances having antitumor capacity (the protodioscin and protodiogenina), about 10 times higher compared to asparagus grown, also these substances have an excellent ability to withstand heat and then to cooking. The capers, with their antihistaminic action for you is a great ally especially in this time of change of season, for all those who suffer from seasonal allergies. The second proposal recipe  fits perfectly with the previous dish, or the "Caponata light and mackerel," lean because it is made with innovative cooking methods that allow you to cook vegetables without using oil for frying (as required by the classic recipe) but using low temperatures and vacuum. This method, as known, allows the retention of flavors but especially of the nutritional values ​​of the food in this specific case the eggplant, a food rich in cynarin, a molecule useful in balancing liver function, and potassium, a useful element to balance sodium and facilitate the eventual accumulation of fluid present in your body. The mackerel ensures a fair appor to omega 3 which, thanks to vacuum cooking, remain unchanged and bioavailable. The sweet and sour flavor made for the caponata is orange honey , chosen in place of sucrose for moderation glycemic effect and give a feeling palatal unique.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Food without salt - the recipe - for 4 people

"Tagliolino with wild asparagus and marjoram, mussels and Parmigiano Reggiano"

Pasta :

wheat flour 250 gr Russello

fresh egg yolks 150 gr

water 200 gr

Sauce:

capers gr12

Sicilian anchovy cream 12 gr

Nubia cloves garlic, chopped 2

extra virgin olive oil gr12

mussels without shell 24

boiled asparagus  16

Cooking water

Asparagus sauce :

chopped onion 50 gr

asparagus 90 gr

mineral water 500 gr

chopped potatoes 30 gr

water mussels government gr 40

a sprig marjoram

Water for cooking the pasta

mineral water . 1900 Lt

Water governance mussels gr. 360 (for the whole recipe takes 1 kg of mussels )

Ingredients of finish :

Parmigiano Reggiano

a sprig fresh marjoram

Preparation

Mix all the ingredients of the dough and let it rest . Roll out the dough and cut the noodles. In a pot, put the cleaned mussels, cover and cook until they are all open, filtering the resulting liquid and shell the mussels. Blanch the asparagus tips, cool in ice water, set aside for the room . With other asparagus prepare the sauce, break into pieces and putting them together to cook with the onion, potato and mineral water for at least 30 minutes, then add marjoram to taste and adjust with the water of the mussels, mix and filter. Quickly switch the capers under running water, chop the garlic and put them together in a pan with a little oil and anchovy cream, give a hint of sauce and sprinkle with the water from the pasta, add mussels and asparagus tips. Cook the pasta and sauté in a pan with the sauce freshly cooked. Serve and finish with asparagus sauce and slices of Parmigiano Reggiano.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Cooking without fats - the recipe for 4 people -

"Caponata light and mackerel "

Caponata :

peeled eggplant, 100 g

red peppers 50 gr

green celery 50 g

zucchini 25 g

onion 45 gr

red tomato GR130

desalted capers 10 g

pine nuts 13 gr

shelled hemp seeds GR15

black olives 15 gr (only the pulp)

chopped mint

Bitter-sweet

orange honey 40 gr

red wine vinegar 40 gr

1 Mackerel 250 gr

Preparation:

Cut into cubes of 1 cm on each side of the eggplant, peppers, zucchini, celery vacuum packing them except the celery that should be closed separately. Cut the onion into four pieces, remove the flaps and vacuum pack. Do this by cooking:

eggplant, celery and zucchini 95 ° C steam for 15 minutes

peppers, onion 95 ° C steam for 50 minutes

Just finished cooking cool , open the envelopes and mix them together.

Peel the tomatoes and cut into large pieces and cook in a covered pot for 10 minutes, cool and blend with hemp seeds, add the vegetables.

Bring to a boil the vinegar with honey, and when the mixture is cold, pour it over the vegetables, mix well, add the olives, capers , mint and pine nuts.

Fillet the Mackerel, strip it, put in vacuum steaming at 54 ° C for 6 minutes, cool in ice water. Pull out of the envelope and place it in an airtight container on the caponata and cook for 12 hours in the fridge.

Serve at room temperature.