ITALIAN FINGER FOOD: Millefeuille of Carasau Bread. Ricotta Cheese and Tomatoes | Chef Max Mariola

Do you understand what I mean? We make the fingers. Fame is a very fast recipe, appetizing, good, tasty, just for this moment that we are almost there to enter the summer. But we still don't have the exceptional products, those fresh, delicious tomatoes, in the middle of the season, because we are still at the beginning of June, when the tomatoes arrive. Those good ones arrive after mid-June, in July, August. So I'll make a thousand sheets of Pane Carasau, that beautiful one, fried in oil, so it becomes Pane Guttiavo, with tomatoes, bottarga and ricotta. Simple, what do I have? Nothing. Now I'm already telling you the ingredients. We have Ammazzi oregano, because the basil is not ready yet, it's not beautiful, beautiful, beautiful. Pane Carasau. Then we have preserved Tatterini tomatoes, with all the peel. Onion, chili, fresh garlic in various ways, both the garlic, that little one, this one, and the fresh garlic. Then we have a nice ricotta. Look, bottarga of mussels, that I had at home, ready to be cut. Then, good oil, certainly. And then, what's missing? A little salt is missing, a little pepper, the one you have at home, no? Let's put some extra virgin olive oil, where we're going to make the Pane Carasau It will become a Pane Guttiavo, so we'll fry it. And with our extra virgin oil, that you decide to use. Now, calculate that everything you put inside the pot, you can find it on the plate. What do you mean? What do you mean, Max? What do you mean? I mean, if you put good stuff, surely the dish will become even better. If you put in oil, who knows, a little strong, because in old oil, at the moment, the taste will be different. Details make the difference. Believe me, simple recipes only work if you use high-quality products. While the oil is heating up, I would like to marinate this oil with a clove of garlic, so I open it in half with the whole clove. Then, you see, I rub it on the bottom of the pan, so we make this oil become even better, which it already is, because it's the oil of the Ligari brothers. They're good. What's extremely important is ricotta. So, do you like mocca? Do you know what I mean? Cow's milk, which is a bit neutral. Yes. But if you think of Sardinia, what comes to mind? Besides the pig, sheep comes to mind. So I would prefer to put something really sheep, so I dedicate this recipe to our Sardinian friends, whom we all love. But we don't only love them in summer, we also love them in winter, because there are fantastic places. I went to Sardinia in winter, it's wonderful. Other than in Tibet, in the middle of the mountains. You go to Sardinia in winter and you recover, you recreate all the stress that you have accumulated in your cities, in ours. I also live in the city. Let's use it all. You can already see it with the naked eye, whether the ricotta is fresh or not. Look at the softness, how it breaks. You don't have to put anything in it. What I advise you to put in it is a little bit of pepper. Here, like this. Black pepper. A little bit of salt. Like this. Nature, nature. Because we like these natural things. So, you see what I do? The dried oregano. Make this recipe again in summer. Put fresh basil in it, fresh oregano, as you want. But I still don't have the basil I like, and I use dried oregano. I would flavor our ricotta with a little bit of oregano. Little, little, little. Watch out for the sprigs. And this is super fragrant. I leave the garlic like this, I like it. I put the carasau bread and we're going to fry it. Nice, like this. It has to be well colored and become even better, more special. This bread is a work of art. Imagine this bread made of durum wheat semolina, made in these ovens. It's crazy, this bread is brilliant. It's light, it's good, it's perfect. In the meantime, the garlic is releasing its scent, isn't it? I'm in love with this grater. This is the grater for cakes. So, it's used for when you make the icing on cakes. But it's crazy also to do this other job. When you fry, the oil drains. While it's frying, you can also work the carasau bread. Look here, how? Because it softens. I can make a croissant, I can do anything. But you have to be strong with your hands. You see? Like this. I can do anything. So, it's an idea. Ideas never run out. As long as there are ideas, there's life. Here it is. I'm going to make another one because this one, you eat it like this. It's a fantastic snack. This one is also another idea. You can use it as a snack, for an aperitif. But will it really be good? I'll show you. So, put some salt in it, like this. Then, this goes like this, like bread. Very good. Here it is. Nice. But, in short, I also meet you on the street. You know what you do? Many times. You stop me. Come on, let's take a picture. I signed up. Someone says it right away. Someone else told me today. Someone stopped me. He said, yes, I signed up, but my wife didn't. So, what do we do? We take a picture just of you. So, you have to sign up. At least if we meet. If we have to take a picture. You have to sign up, and we're fine. I'll do whatever you want. I can even come to your house to cook. By the way, I have to say hello to Lorenzo, who is Riccardo's son, who follows me from Catalonia. So, a big hug from Rome. What more do you want? And tomorrow I have some perfumes. These Italian perfumes. Come on, listen. Come on. I crush them a little. And eat everything. Eat the peels. Eat everything. Don't be stingy. The peels are good. And then here's the tomato. When you cook it, there's lycopene. Do you know that? And it's great. He says, my God, Max. How tired you are. And then you say such things. And then you do as you please. A little salt. It has to be quite dense. It doesn't have to be watery. So, let it go. Question. This sauce. With the sage. The onion, we put it. And we put just a little piece. Just the green one. Look. I take this part here. And then. Let's cut a little like this. Onion. Even if I put it last, it doesn't matter. It's a very simple thing. Very humble. This dish. This recipe. But. It's those things you say. How good it is. Mamma mia. Always taste it. It's delicious. Because the tomato is good. Date. Made in this way. Then. When you see on the box. Read. Tomato. Freshly worked. This is very important. When the tomatoes are freshly worked. They are much better. I don't know. Because sometimes they do. They keep them. I pick them up. They do. And then I work them. I put them in the jar. After a while. So. Give it to me. Look at this thing too. The tomato. It's how I want it. Nicely pulled. I can draw it. On the bottom of the pan. I'm doing it with ricotta. But someone might say. Can I do it with stracciatella? Even better. Do as you want. A nice mozzarella. A nice buffalo. Beautiful. Rich in milk. So. I do it this way. I did it. I put some ricotta. So it stays stuck. It doesn't move. This is a trick. For the waiters. When they come out of the kitchen. So it doesn't move. Nothing. Because the waiters. They are very good. I love them. But they are so strong. You know. So much fatter pork. What do we care? Instead. So you see. It never moves. Then. Not a quenella. A spoonful of ricotta. It's an appetizer. It's an aperitif. It depends. On what you want to give. You can't give him. Three slices of ricotta. Got it? Tomato. Look. Look at the color. A little bit of. Butter. So. Grated. Let's do a nice thing. No? Let's break. Ok. Ricotta. Now. Someone will say. But. Of course. I have to serve it this way. No. You can also make. An aperitif. With the bread. That was fried. And you use it. As if it were a. Tortillas. As I said before. So a bowl. With the tomato. A bowl. In case. With. Ricotta. And this. It's crazy. It's very good. Another piece of butter. So. Grated. Then. Do you like it? A little spicy. To me. Yes. I'm crazy about spicy. What do I have to do? Let's cut some slices. Thin. Eh? And then. You want to exaggerate? You want to be scared. You want to do. And cut. It's totally ugly. One drop of oil. Come on. And this. Look at that dish. In its simplicity. In its. Freshness. But don't you want to eat it? What do we do? We don't drink anything anymore. Come on. Oh god. The other glass is stuck. The non-filtered. We take it today. Here he is. Then. Let's break up. With the spoon. This wine. It's the wine. With which I met Valdellone. Let's add an egg, let's say hi to Clodilde and her husband, they're in Valdobbiadene. You see, it's a wine that's not transparent, it's a wine that has a little bit of posa, it's a wine from other times. I don't want to ruin the dish, I do it like this. A little bit of ricotta, a little bit of tomato, a little bit of chili pepper, which I like, a little bit of butterscotch. Do you understand what I mean? The fingers, we do the fingers, let's show them! Hurrah! What a drink of coffee! It's good! How can it not be good? Such a simple thing, so... Look, I'm ignorant here! A piece of ricotta... Your mouth will go into ecstasy, because you have the crunchiness, you have the acidity of the tomato, you have the acidity of the butterscotch, the creaminess of the ricotta. But where do they go? We, with a piece of bread, a little bit of ricotta, a little bit of tomato, and two grated butterscotch, we make an exceptional dish. The others, what do they have to do to make it good? We do it!