In 1993 Marcello Fabbri became head chef of Anna Amalia at Hotel Elephant in Weimar and has since taken the gourmet restaurant right to the top.
Marcello Fabbri has cooking in his blood. He started learning at the age of 13 and voraciously soaked up every aspect of the atmosphere in his aunt's hotel kitchen in Rimini, something he still enjoys today. At Anna Amalia gourmet restaurant, Fabbri demonstrates the impressive art of European gastronomy with Italian origins. Like a contemporary version of Gualtiero Marchesi, who catapulted Italian cuisine to new levels in the 1980s, Fabbri presents the finest German, Italian and French cuisine in his own particular style: eschewing overly complicated methods (referencing the essential simplicity of Italian cooking), he offers creative interpretations of high-quality ingredients, deftly integrating mediterranean accents in new and surprising ways.
For his game fish consommé with passatelli and scallops , for instance, Fabbri makes the passatelli in traditional Emilia-Romagna fashion using breadcrumbs, parmesan and egg, passing the mixture through a kind of grater. The passatelli provide a wonderful grounding for the consommé, adding piquancy and a delectable mouth-feel. Another authentic Italian dish is Fabbri's agnolotti, which he stuffs in the Piedmont manner with lamb saddle, beef shoulder and veal shank, and serves in a brasato braising sauce – pure heaven! Slightly more nuanced is his Breton turbot with pancetta crumbs on truffled Brussels sprout leaves, with the game fish gaining piquancy and structure from the pancetta, and the Brussels sprouts alluding to the Trentino region. A successful marriage of exquisite French ingredients and Italian flavours.
© Prof. Dr. Ingo Scheuermann
Tālummaiņa jūsu pārlūkā ar divām ērtām taustiņu kombinācijām:
Lai saņemtu atbalstu no pārlūka izstrādātāja, noklikšķiniet uz ikonas: