Asian Spaghetti

Striped Snapper ‘Americaine’ en Papillote

Tomato Carpaccio with Soy-Vinegar Syrup

Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack”

WINE NOTES

2005 Melini Chianti San Lorenzo

100% Sangiovese. Aged in a combination of oak casks, barriques and steel -- giving the wine a modern twist with Tuscan roots. The founder of this winery actually helped to develop the quintessential straw-covered flask that is synonymous with traditional chianti. (The straw-covered flask allowed for shipping, opening up the wine market considerably.) Has a pronounced raspberry and blackberry bouquet with hints of violet and iris. Goes well with meat sauce, antipasto and other dishes where full-flavored proteins are featured – a great match with the Asian spaghetti.


2003 El Coto de Rioja Crianza

100% Tempranillo. Aged first in steel vats, then in oak to give it character. Ripe strawberry and raspberry nose with a vanillin note. Palate is smooth, balanced, fresh, dry and clean. Great with grilled veggies and lighter proteins – pairs well with the carpaccio and snapper.


 

Blue Ginger Lychee Tea (20 Bags/Tin) List price: $8.99 Ming's Price: $7.99

Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack”
(makes 4 short stacks)

Ingredients

Spuma:
(Makes about 1 1/2 cups)

• 2 cans (7-ounce or 200-gram) imported oil-packed tuna, drained
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 1/2 tablespoons soy sauce
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2 tablespoons plus 2 teaspoons unsalted butter, at room temperature
• Sea salt, preferably gray salt, and freshly ground black pepper
• 2 tablespoon heavy cream

Vinaigrette:

• 2 tablespoons soy sauce
• 6 tablespoons extra virgin olive oil
• 1 tablespoon finely minced chives
• freshly ground black pepper to taste

Assembly:

• Prepared Spuma
• Prepared Soy Vinaigrette
• 16 slices of large heirloom tomatoes, about 1/4 inch thick each
• Gray salt
• freshly ground black pepper

Directions

Put tuna in a food processor and pulse to break up the fish. With the machine running, add the lemon juice, soy sauce and balsamic vinegar. Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again. Check the seasoning, and then add the heavy cream and pulse to blend. Be careful not to over blend once the cream is added or the mixture may break.
To make the vinaigrette combine the olive oil and soy sauce, stir in the minced chives and season to taste with black pepper.

To assemble season all of the tomato slices with gray salt and pepper. Spread about 2 tablespoons of the spuma onto 4 of the slices, top those with 4 more slices and repeat like this until you have used all of the tomatoes and you have 4 “short stacks”. Spoon some of the broken soy vinaigrette over the short stacks and a little bit around the plate. Eat and enjoy.

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