06 Giugno 2017
Pedro Miguel Schiaffino, the creative and talented chef at Malabar restaurant in Lima, Peru, will be bringing his extensive knowledge of the Amazon jungle to the Academic Tables this week.
After gaining an understanding of the importance of ingredient quality during Italian “immersions” at two of the country’s best restaurants, Pinocchio in Borgomanero (NO) e Dal Pescatore in Canneto sull'Oglio (MN), Schiaffino refined his talents thanks to techniques learned from Toshiro Konishi, a Nobu alumnus and early pioneer of Nikkei (Japanese-Peruvian) cuisine.
Schiaffino’s cooking today fully reflects contemporary Peruvian gastronomy: a fusion of classic techniques with the Nikkei tradition and an abundance of ingredients sourced from the Andes and the Amazon, making for an explosion of exciting and exotic flavors. Thanks to this skillful culinary blending, Malabar is now known as one of the world’s unmissable dining destinations.
At the Academic Tables, Schiaffino will be preparing three menus on Tuesday June 6, Wednesday June 7 and Thursday June 8.
The first menu will start with a sour plantain salad with wild tomatoes, cucumber and cilantro, followed by grilled fish with turmeric-coconut sauce and macambo nuts served with steamed yucca and sautéed vegetables, then an unusual dessert of smoked pork gelato with a beer reduction and zapote fruit granita.
The second day will feature Mushroom soup with wild yucca and ants with casabe (a traditional indigenous bread made from manioc), then stewed chicken with fermented palm fruit and to finish a coffee chiffon cake with tonka bean gelato, caramelized hazelnuts, acaí fruit puree and dried sacha culantro (Mexican coriander).
The last menu, on Thursday, will start with vegetable ceviche, sour yucca and tapioca and corn cakes, followed by stewed fish in chorizo sauce, snake fruit puree and roasted peppers, then for dessert a chocolate cremeux with fresh cacao fruit, cacao nibs, Amazonian wild mushrooms and seasonal Piedmontese fruit.
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