60 November 2015 www.womanthismonth.com LIFESTYLE | food CHEF’S SPECIAL Prepare a sumptuous dinner for your loved ones with this recipe from one of the island’s favourite restaurants. When thinking of casual Italian dining in the Kingdom, Primavera at the Ritz-Carlton Bahrain Hotel & Spa must be at top of your list. To make this restaurant even more unique, at the beginning of this year the hotel created a partnership with the Italian Michelinstarred chef Oliver Glowig who has his own restaurant in Rome, which was awarded two Michelin stars within months of opening. Having worked with chef Oliver in Italy, chef Alfonso Ferraioli now represents him in the Primavera kitchen. Born in Napoli, the young chef started his kitchen career at the Naples Culinary School. He carried out an apprenticeship in Italy until 2002, before developing his skills overseas as a chef de cuisine in Corsica (France), Switzerland and England. Chef Alfonso Ferraioli has been appointed as the natural and deserving embodiment of chef Oliver’s cooking philosophy in the signature Italian restaurant. Of his nomination, he says: “This is the first experience in the Middle East not only for myself, but also for chef Oliver Glowig, thus it makes it even more thrilling. I started my culinary career at a very young age and I am proud to see that my early passion has brought me to become a ‘Gentleman’ of The Ritz-Carlton Bahrain Hotel & Spa and the leader of the talented Primavera kitchen. Through our company philosophy and throughout my career, we share the same enjoyment in valuing diversity in cultures and terroir. Being in this region provides a chance for me to showcase the traditional hearty Italian cuisine, in all its simplicity.” Check out the special recipe chef Alfonso selected to share with Woman This Month readers. Lamb Filett with Herbs, Fennel and Carrot Ingredients: 120g lamb Salt and pepper to season Green bread herb: 550g sliced bread without crust 150g pine nuts 150g mixed herbs 1 clove of garlic Herb crust: 500g butter cream 220g green bread herb 4 egg yolks 1 teaspoon mustard Mashed fennel: 2 fennel bulbs olive oil Carrot: 1 small carrot with green 1 sprig of tarragon Water from fennel and butter Preparation: Green bread herb: Whisk sandwich bread with pine nuts, garlic and add herbs. Pass all in a chinois strainer and reserve. Herb crust: Cream the butter in a planetary mixer with a whisk until it turns white. Add egg yolks, green bread herb, mustard, salt and pepper. Spread the butter on a plate and put it in the refrigerator. Mashed fennel: Cut the fennel in half and wash. Season with salt, pepper and oil and cook in sous-vide (under vacuum) style for 120 minutes at 100° C. Remove the water saving it. Blend the fennel and sieve. Carrot: Melt the butter in a frying pan, add the carrot and tarragon. Dress with salt and pepper. Wet with the water from fennel and let cook until it’s ready. Lamb: Grill or pan fry. Add olive oil and prepare to your taste (rare, medium or well done). Once cooked to your liking, place crust on the top and bake at 180° C until the butter melts and crust becomes crispy. Chef Oliver Glowig and Chef Alfonso Ferraioli
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