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Shiso Oil
Tempura Uni and
Shrimp
Shiso-Beef
and Spinach Stir Fry
Fusilli Pasta with Shiso-Tomato Sauce
Pino Maffeo’s
Tuna Tartar
with Shiso Oil and Nori Chips
WINE NOTES
Argiolas Vermentino: ‘Vermentino’ is a
white grape from Northwest Italy and the island of Sardinia. This wine has
crisp flavors of lemon peel, citrus and aromas of sea spray. Wonderful
acid and a light mouth feel make it a great foil for seafood and light
fare, especially with garlic.
Ascheri Dolcetto D’Alba:
An ‘everyday’ wine from the Piedmonte region of Italy with soft tannins
and cherry and berry fruits. This wine is organically farmed and full of
earthy tones. It’s great with simple pastas and various tomato-based
dishes. |
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Pino
Maffeo’s Tuna Tartar
with Shiso Oil and Nori Chips
Serves 4
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3 ounces tuna, sushi grade
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1 teaspoon Shiso Oil
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1/2 teaspoon shallots, finely
chopped
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1/2 teaspoon pickled ginger
(white)
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1 teaspoon extra virgin olive
oil
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Sea salt, to taste
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1 nori sheet (optional)
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Tempura batter
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Canola oil for frying
Cut the tuna into small cubes and
place in a bowl set over ice. Add Shiso Oil, shallots, pickle ginger,
extra virgin olive oil, and sea salt to taste and mix. Keep over ice,
very cold. To make the nori chips, cut nori into triangles, dip into
tempura batter and fry at 350 degrees until crisp. To serve, place tuna
tartar in center of plate and garnish with nori chips.
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