Pushing boundaries
Fernando Arévalo
“I do not want to conform to any particular cuisine, thus I chose Author’s Cuisine. The term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. There are no guidelines and boundaries when it comes to author’s cuisine– the rules are simple, just invent whatever pleases you.”
Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ. The Acquarello rice is cooked with shallots and fennel, then vin jaune is added along with a combination of fish and chicken stock, served with shrimp foam and baked Kinmedai. The first stage involves ageing unhusked rice for 7 years in temperature-controlled silos. This long and natural procedure improves the consistency of the grains, resulting in cooked grains that are firmer and more separated than those of traditional rice, with no stickiness to their texture.
Burrata Parmigiana
The Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce. Preludio’s version is a ball of stracciatella filled with white eggplant and parmesan on a bed of clarified tomato water, drizzled with the chef’s favourite Arbequina Treurer Olive Oil. It is served with a house-made fougasse bread roll brushed with the same olive oil.
Serves 5 burratas
Prep time 1 day
Cook time 20 minutes
Tomato water
• 2kg Datterini tomato• 50g• salt
