Martino Scarpa, chef de la 'Osteria ai do Campanili de Cavallino-Treporti', nos muestra cómo prepara su receta 'Bacalao y alcachofas' con el horno mixto. El bacalao se cuece al vacío a 75 oC. durante 15 minutos en el horno con vapor, las alcachofas al vacío a 100 oC. durante 20 minutos y luego se doran en la sartén.
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Quail and red prawns
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Quail and red shrimp” with the combi oven. The quail thighs are vacuum-baked in a steam oven at 64°C. for one hour, the quail breasts at 59°C for 40 minutes, the red shrimp at 200°C.
Sea bream, “sbrise”, broccoli and pumpkin
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Sea bream, sbrise, broccoli cream and pumpkin” with the combi oven. The pumpkin is vacuum-baked in a steam oven at 100°C, the “sbrise” at 200°C, the sea bream for 6 minutes at 200°C.
Cod and articholes
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Cod and artichokes” with the combi oven. The codfish is vacuum- cooked at 75 oC. for 15 minutes in the oven with steam, the artichokes vacuum-packed at 100 oC for 20 minutes and then browned in the pan.
