Francesco Parravicini, Chef at Palmaria Restaurant in Portovenere, thinks and creates outside the box. He proposes a creative menu that embraces not only local culinary traditions from Liguria’s Gulf of Poets, but also revisited dishes from neighboring regions, such as Tuscany, Emilia Romagna and Lombardy. This philosophy allows for you to enjoy an innovative gastronomic experience: a culinary journey across Italy’s regions during your meal at the sea-view Palmaria Restaurant in Portovenere!
Chef Francesco provides one example by sharing with you the recipe called “The Gonzaga’s on Vacation: Salamella of Mantua, Pumpkin Cream and Viadana Mustard”.
The House of Gonzaga was a princely family that ruled Mantua, in the region of Lombardy, from 1328 to 1708; they also ruled Monferrato in Piedmont and Nevers in France. Mantua is 190 km (118 miles) away from Portovenere. In 2016, the town was crowned as the Italian Capital of Culture, while in 2017, Mantua will be one of the European Capitals of Gastronomy.
The protagonist ingredients are the Salamella Mantovana, or fresh sausage obtained from pork cuts such as shoulder lean meat and soft bacon; and the fragrant Mustard of Viadana, made with a special kind of white melon grown in this town near Mantua.
Recipe for “The Gonzaga’s on Vacation: Salamella of Mantua, Pumpkin Cream and Viadana Mustard”
Ingredients for 4 people
- Salamella Mantovana: 600 gr
- Grated Parmesan: 30 gr
- Eggs: 50 gr
- Potatoes: 150 gr
- Pumpkin: 500 gr
- Extra virgin olive oil: 20 gr
- Some leaves of fresh marjoram or spinach
- Flour: 10 gr
Mince the salamella and the previously boiled potatoes, then add the eggs and Parmesan to obtain a compact and homogeneous mixture, which you will divide in the shape of meatballs.
Coat the balls with flour and sauté them in a non-stick pan for five minutes with a trickle of olive oil, until you get a crunchy crust.
On the side, prepare the pumpkin cream by cooking the pulp in a bit of meat broth, and beating it in the mixer.
Serve with some leaves of marjoram or spinach and mustard.