Emanuele Padilarco

THE CHALLENGE: Cooking the fish soup with star anise scents.

Emanuele consults in banking  and financial intermediaries law. After graduating in Law from the University of Pavia in 2003, he earned a doctorate in Comparative Public Law in 2006 from the University of Siena. He became a member of the Milan bar in 2006. He is the author of numerous publications in the field of banking and finance law.

Preparation
For the broth, put 5 grams of grated garlic and 20 grams of grated white onion with 50 grams of extra virgin olive oil in a pan. Sprinkle over 20 grams of vinegar and simmer. Add 300 grams of hand-crumbled San Marzano  tomatoes and add a star anise berry. Boil it for about 15 minutes and add salt to taste. Take a terracotta or a similar container, pour a drop of oil and place inside pieces (around 20 grams each) of anchovies, mantis shrimp, calamari, sole, cuttlefish, some mussels and clams. Once this is done, add a couple of spoons of broth and add a little bit of salt. Cover with aluminum foil and put into an oven at 180 degrees for 10 minutes. Take it out of the oven and add a slice of sea bass, parsley and a sprinkle of white pepper. For the sushi rice, soak 100 grams of carnaroli rice in 250 grams of water for an hour, and then bring it to boil in a small saucepan and cover it with aluminum foil and place it in the oven for 12 minutes at 180 degrees. Then season it with 20 grams of vinegar and 3 grams of salt.

Published in the hard-copy of Work Style Magazine, Fall 2014