By Chef Soon Hwan
" I live in Tuscany, which means I am constantly spoiled by the most authentic olive oils. Everyone seems to have his own olive grove and a frantoio that they take the olives to be pressed. While they all have their particular charm I found the Piro olive oil to be exceptional in the way. It has aromatic & earthy scents, spicy and freshness. I believe it could be comparable to the best garnish such as truffle or caviar.
My dishes contain tuna and burrata, and the richness in these ingredients is balanced out perfectly by the fresh and peppery finish of the Piro olive oil.”
- Soon
Ingredients for 4 servings
- 1 bulb fennel
- 1/2 cup sugar
- 1/2 cup white wine vinagar
- 3/4 cup water
- Zest of an orange
- 8 oz Sushi-grade fresh tuna
- 7 Tbsp of Extra Virgin Olive Oil Piro, separated
- Salt and pepper
- 1/4 cup dried olives
- 1/4 cup caper
- A few caper leaves
- 8 small burrata balls
- 2 cups cherry tomatoes
- 1/2 cup olives
- 5- tender basil leaves
- 4 anchovies in olive oil (can substitute with prosciutto)
Directions
Pickled Fennel
- Slice the fennel with a mandolin.
- Boil the water, sugar and vinegar
- Pour it over the sliced fennel.
- Add orange zest at the end.
- Cool it down.
Tuna tartare
- Cut tuna as cube, and mix with Piro. olive oil, salt, pepper.
- Add dried olives, capers, caper leaves on the cut tuna.
- Install the pickled fennel on the plate, then tuna, and top with the burrata.
- Finish with a drizzle of Piro.
Tomato salad with burrata
- Mix half-cut cherry tomatoes, Piro olive oil, salt, pepper.
- Add basil, cut olives and capers.
- Put tomato salad, then burrata with anchovy soaked in oil and/or prosciutto.
- Finish with a drizzle of Piro.
A lifetime lover of Italian cooking, Soon Hwan developed as a chef at Del Posto in New York after finishing his training at the Culinary Institute of America.
Now living and working in Italy as a chef in a Italian restaurant in Siena, he enjoys spending his free time exploring Tuscany and discovering the riches of Italian food culture.
Follow Chef Soon at @showaa7
