Talented Italian and executive chef Antimo Maria Merone shares these three exclusive dishes with FDL for veal shank tortelli, lobster salad with beetroot puree and grefeuille AAA lamb to try at home.
Each of the creative dishes was presented by the chef at a live S.Pellegrino sponsored a dinner held at the luxurious Park Hyatt Saigon Pool House in October 2015. Chef Merone cooked a five course dinner, including these three recipes, much to the delight of the foodie guests.
Merone attributes his culinary philosophy to his early childhood spent baking bread and bottling tomatoes at his grandmother’s house in rural Napoli, Italy.
As a professional chef Merone has worked under some culinary greats including chef Massimo Camia, chef Antonino Cannavacciuolo and chef Philippe Léveillé gaining a wealth of technical experience both in restaurants in Italy and abroad.
Chef Antimo Maria Merone now works under three-Michelin starred Chef Umberto Bombana on his latest project 8 ½ Otto e Mezzo BOMBANA Macau as Executive Chef.
Take a look at the mouth-watering recipes below and have experience the taste of Merone's culinary philosophy.
This exquisite autumnal looking dish draws on Merone's Italian roots. Tortelli are stuffed with veal and parma ham and served with seasonal mushrooms. Click here for the Veal Shank Tortelli recipe.
An exotic antipasto of lobster salad with a confit of vegetables and a beetroot orange emulsion makes for an eye catching starter. Click here for this Antimo Merone's recipe.
'Greffeuille AAA” Lamb', tender lamb is served with artichoke puree, smoked artichoke and lamb jus.
Click here for tGreffeuille AAA Lamb recipe.