Napoletean chef Andrea Aprea, one Michelin star, has been working in Milan for a year. He is the head of the Park Hyatt Hotel's international restaurant where he displays his professional abilities and personal ones.
His work started at his mother's kitchen and then traveled to restaurants of the world. The dish he prepared for the Acqua Panna – S.Pellegrino stand at theFood& Wine Festival in Milan, was pretty complex. The recipe puts together three different thing: green dressing (in Italy used for the broth), a Niçoise salad, and a meat tartare at the center. The green dressing is prepared following tradition (parsley, anchovies, garlic, vinegar, bread, etc…) and made lighter with soda water. The salad kept almost all of its original ingredients, all but the tuna to not clash with the tartare. Beans, eggs, potatoes, capers, and so on.
The secret recipe moment allowed guests to discover a few tricks in making the green dressing: mince the ingredients when they are very cold to keep the vivid green color of the parsley.
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