ALBERTO PANCIERA

Executive Chef, Settimo Cielo

Hailing from Trissino, North Italy, Panciera is accustomed to making his own sauces as well as preserving and pickling his own vegetables in jars. “They make great snacks with bread and cheese. You will always find parmesan cheese, tomato and lemon in my fridge,” says the chef. Settimo Cielo is well-known for its rustic Italian flavour and contemporary presentation, highly visible in dishes such as Beef Cheeks or Mushroom Porcini Risotto.

Its all-you-can-eat, à la minute Grazing Menu is a favourite pastime for many in-the-know regular visitors and Bali residents.

The restaurant is currently closed until further notice. “This pandemic is not going to disappear anytime soon. It will take time to bring the business back to the same level as before. As soon as the situation gets conducive, we will re-open with strict physical distancing and a smaller, more efficient menu. Deliveries and private catering will be e something that we will focus on,” explains Panciera.

Ricotta-filled Calamari with Purple Potato Cream, Sautéed Mushroom, Asparagus and Parmesan

Serves 2

Prep time 15 minutes

Cook time 15 minutes

Ingredients Purple potato cream

• 180g purple potato

• 50g onion

• 1 clove garlic

• 1 sprig rosemary

• 30g extra virgin olive oil

• Salt

• Pepper

Sautéed asparagus and mushrooms

• 200g asparagus

• 150g shimeji mushroom

• 50g extra virgin olive oil

• Salt

• Pepper

Calamari

• 4pcs squid

• 100g ricotta cheese

• 2 sprigs thyme

• 15g parmesan

• 10g extra virgin olive oil

• Salt

• Pepper

Cooking method Purple potato cream

1. Peel and cut the onion, julienne.

2. Heat the pan, add the oil, and then sauté the onion and garlic.

3. Add rosemary while tossing the pan to bring out the flavour. Then, add the purple potato while reducing the heat for five minutes.

4. Add water, bring to boil and simmer until the potato turns soft.

5. Mix together with half of the water. Add salt and pepper.

Sautéed asparagus and mushrooms 1. Discard the bottom part of the asparagus and peel the stem.

2. Cut the asparagus into mediumsized pieces while keeping the top stem intact.

3. Remove the dirt and unnecessary part of the mushroom and cut.

4. Sauté them together on a pan with extra virgin olive oil.

5. Add salt and pepper.

Calamari

1. Clean the calamari and remove its head and cartilage.

2. Prepare the filling by mixing ricotta cheese, parmesan, chopped thyme, extra virgin olive oil, salt, and pepper together.

3. Fill the calamari with the mixture and close the open end with a skewer.

4. Pan fry on both sides until light brown.

5. Place in an oven for five minutes at 180°C.

Assembly

1. Spread the purple potato cream onto the serving plate.

2. Cut the calamari into slices and place atop the purple potato cream.

3. Add sautéed asparagus and mushrooms.

4. Garnish with some shaved parmesan, cracked black pepper and fresh rosemary.

“The future customer will be more hygiene and environmentally conscious. F&B businesses will do well to regain their trust in these aspects. At the end of the day, the heart of hospitality is human connection. After a long isolation, it will be essential to connect with our customers and provide them with a safe dining destination and good experience.”