The series presented by Vinibuoni d’Italia and the Consorzio Prosecco DOC brings us to Rome, to the elegant Hotel Sina Bernini Bristol, where Igles Corelli stages his “Garibaldina Cuisine.” It’s an approach that merges North and South, land and sea, with creative flair and deep respect for the ingredients.
Corelli is one of the great masters of contemporary Italian cuisine: a tireless innovator, advocate of circular cooking, author, and educator. His dish for this collaboration is a concentration of techniques, contrasts, and surprising harmonies.
The Recipe: Steamed Bao Filled with Fried Scardovari Oysters, Rabbit Offal Ragù, and Green Onion Oil
Il Vizio – SINA BERNINI BRISTOL, ROME
For the bao:
400 g type 0 flour – 240 ml water – 10 g fresh brewer’s yeast – 1 tsp granulated sugar
For the rabbit offal ragù:
1 carrot – 1 celery stalk – 1 onion – 200 g rabbit livers – 100 g rabbit hearts – 2 bay leaves – 1 sprig of rosemary – pinch of chili powder – ½ glass of white wine – 1 tbsp triple tomato concentrate – extra virgin olive oil – salt
For the fried oysters:
8 Scardovari oysters – light extra virgin olive oil
For the batter:
2 egg yolks – 2 tbsp flour – ½ glass of cream – 1 egg white – fine salt and flake salt – pepper
For the green onion oil:
Green tops of spring onions – grapeseed oil
A daring and refined amuse-bouche. These soft, steamed bao are filled with an intense rabbit offal ragù and crispy battered oysters, finished with an aromatic touch of green onion oil.
An explosion of textures and flavors: the creaminess of the ragù, the crunch of the oyster, the marine savoriness, and herbal freshness. A sensual, complex bite that calls for a wine capable of balancing and enhancing without weighing it down.
Preparation:
For the bao, dissolve the yeast and sugar in water. Add to the flour and knead until smooth and elastic. Cover and let rise for about 2 hours. Once doubled in size, roll out the dough to about 2 cm thickness and cut into 8–10 cm rounds. Slightly elongate each round with a rolling pin to form ovals. Fold each oval in half with a small sheet of parchment paper in between to prevent sticking. Place in a steamer basket lined with parchment, cover, and let rise for another 15 minutes. Steam for about 20 minutes. Remove from heat without uncovering and let rest, covered, for another 10 minutes.
For the ragù, clean and slice the vegetables and rabbit offal. In a pot, heat a drizzle of olive oil, add bay leaves, rosemary, and chili. Sauté for a minute, then add livers and hearts, browning for 2 minutes. Remove herbs, deglaze with white wine. Once evaporated, add the diced vegetables and cook briefly. Add a few ladles of water and the tomato concentrate. Simmer over moderate heat for about 40 minutes. Adjust salt to taste.
For the green onion oil, combine equal parts of green onion tops and grapeseed oil. Heat to 85°C, then blend with an immersion blender. Let rest for an hour. Skim off the floating solids (usable in other recipes), and reserve the infused oil beneath.
For the fried oysters, beat egg yolks with sifted flour, add salt, pepper, and cream gradually until smooth. Fold in beaten egg white. Detach oysters from shells over a bowl to collect their brine. Add the filtered oyster liquid to the batter and mix well. Pat oysters dry and dip into batter. Fry in hot oil until pale golden. Drain on paper towels and season with flake salt.
To assemble, remove bao from the steamer, fill with a spoonful of rabbit ragù, two fried oysters, and a few drops of green onion oil.
Pairing: Prosecco DOC Extra Brut
Alessandro Scorsone selects a Prosecco DOC Extra Brut — perfect for vertical and structured pairings. Its sharp acidity and minimal dosage balance the richness of the dish while elegantly accompanying its aromatic complexity.
This pairing proves how Prosecco DOC can shine even in bold gastronomic contexts, elevating the experience and finding harmony in even the most daring contrasts.
