The Salt ponds of Cervia, of Etruscan origin, are a remarkable resource for our territory… this is where the “sweet salt” (Sale Dolce), an integral sea salt obtained with artisan methods and defined as “sweet” because it lacks bitter chlorides.
“White Gold” because in the past it was used as Exchange goods and to conserve foods. Today it’s also a fundamental component of numerous beauty products, thanks to its many natural benefits, other than, of course, its natural habitat; in the kitchen. Pure and embellished with spices and sea weed to achieve a perfect blend, between ancient flavors and modern cuisine that helps us (as chefs) to evolve while keeping a glimpse of the past.
We are very proud of our Sale Dolce and we celebrate its greatness with several manifestations. The most important is Sapore di Sale (The Taste of Salt), that underlines its value in every shape and form, in program in Cervia from September 7 to 10. For this event I have created some dishes and it’s with great pleasure that I present my version of the “salt brick”; buon appetito!
– Recipe of the Chef –
THE CHEF’S PARMIGIANA WITH EGGPLANT WITH SHRIMPS AND RUCOLA PESTO, COOKED ON A SALT BRICK OF SWEET CERVIA SALT
2 egg plant, 500 g of red shrimps from the Adriatic Sea
2 bouqets of Rocket, 1 clove of garlic, mozzarella
Salt from Cervia
Extravergin Olive Oil
4 salt bricks of Sale Dolce di Cervia
*for 4 persons
HOW TO MAKE IT:
Cut the eggplants in thin slices and salt with Cervia salt in order to make the eggplant loose water for a better deep fry result. Bring the tomatoes to a quick boil, peel and dice. Peel and clean the shrimps and cut them in pieces. Bring the rocket to a quick boil and let cool immediately in a bowl with ice water. Mix the rocket with oil and garlic until a smooth, creamy texture, like that of pesto. Deep fry the eggplant and leave to rest on paper. Assemble in layers starting with the eggplant, then parmesan cheese, tomatoes, shrimps, mozzarella, and then, finally, the rocket pesto, making a tower. Repeat at least twice (depending on how high of a tower you’d like). Cook in a pre-heated oven 190°C on the salt bricks.
Ilario Zecchini, Executive Chef Hotel Doge Milano Marittima