Just a few miles above fi, among groves of prickly pears and rugged Mediterranean shrubbery lies one of the best kept secrets of the entire coast: the village of Furore.
Perched right on the edge of a steep and picturesque mountainside sits the refined Furore Inn Resort, surrounded by lush green gardens and boasting three swimming pools and two gourmet restaurants.
In this incomparable setting, executive chef Patricia Bottone carries out her cooking classes, helping students to prepare a variety of three course Mediterranean meals complete with dessert. Patricia’s state of the art kitchen is a bright, airy space with plate glass windows offering improbably beautiful views over cerulean pools and a backdrop of Mediterranean sea and sky.
Her lessons are very much hands-on and students participate in all stages of the preparation of their chosen menu, as this, Patricia sustains, is the best way to learn and undoubtedly gives groups a much more authentic feel for local ingredients and cuisine.
A translator is available for all classes and students are encouraged to be inquisitive and enthusiastic cooks.
You can prepare these paupiettes in advance and cook them at the last minute, making them an ideal dish to serve when you have guests.
Ingredients
200 g cherry tomatoes: 4 tbsp extra virgin olive oil;
1 clove of garlic in its skin; 200 g ricotta;
50 g pine nuts; 50 g raisins;
handful chopped parsley; zest of 1orange, finely grated;
6 very thin slices swordfish; 1/2 white onion, finely chopped;
50 ml dry white wine.
Preparation
Wash, half and remove seeds from the tomatoes.
Sauté them in a pan with two tablespoons of the olive oil and the clove of garlic for five minutes. Discard garlic and leave to one side.
Place the ricotta in a mixing bowl. Add the pine nuts, raisins, most of the parsley, the orange zest, season with salt and pepper and mix well. Spoon a small amount of the mixture onto each slice of sword fish.
Roll fish up to form a barrel shape and secure with a toothpick.
Heat the other two tablespoons of olive oil in a pan and add the chopped onion and the swordfish. Pour in the wine and allow to evaporate. Finally, add the previously cooked tomatoes and cook over a high heat for a further five to six minutes.
Season, sprinkle with the rest of the parsley and serve immediately.
