Name: Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)
Cuisine: イタリアン
Ingredients: Kamo eggplant, to taste; Salt, to taste; Flour, to taste; Olive oil, a generous amount; Butter, to taste; Kiwi fruit, to taste (for checca sauce); Capers, to taste (for checca sauce); Basil, to taste (for checca sauce); Edible flowers and herbs, to taste (for garnish); De Cecco No. 10 Fedelini, to taste; Trapanese sauce (store-bought or homemade), to taste; Additive-free Hokkaido sea urchin, to taste; Sliced almonds (toasted), to taste; Orecchiette, to taste; Domestic octopus, to taste; Garlic (minced), to taste; Rosamarina (homemade Calabrian fermented seasoning), to taste; Tomato sauce, to taste; Red onion (marinated in salt, sugar, and vinegar), to taste; Italian parsley, to taste

About "Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)"

This video captures the summer menu tasting at the Italian restaurant "Regalo" in Sangubashi, Tokyo. It features three dishes: Kamo Eggplant Meunière with a kiwi puttanesca-style checca sauce, Cold Trapanese Pasta topped generously with additive-free Hokkaido sea urchin, and Calabrian-style Octopus Orecchiette using homemade fermented "rosamarina" seasoning. Each dish is paired with carefully selected Italian wines, showcasing professional dedication and playfulness. From ingredient prep to plating techniques, restaurant-quality cooking tips are explained in detail.

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Tips for Making "Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)"

Prep (Eggplant)
- Cut the round Kamo eggplant in half, trim the ends, and slice into 6 equal pieces to prevent the sauce from running off.
Prep (Eggplant)
- Sprinkle salt over the cut eggplant, mist with water, and coat carefully with flour before cooking.
Heat Control
- Sauté in a pan with generous oil, flip to brown both sides, and finish with butter to cook through slowly.
Sauce (Eggplant)
- Use kiwi instead of tomato for a puttanesca-style checca sauce. Drain the cut kiwi in a strainer first to remove excess moisture.
Prep (Sea Urchin)
- Lightly salt the sea urchin beforehand to maximize its sweetness and umami.
Boiling Pasta
- Boil De Cecco No. 10 Fedelini for 6 minutes and 40 seconds, rinse under running water, and chill rapidly in salted ice water.
Finishing (Pasta)
- Toss the chilled pasta thoroughly with Trapanese sauce, scatter toasted sliced almonds, and top generously with the salted sea urchin.
Prep (Octopus)
- Carefully cut the domestic octopus to match the size of the orecchiette.
Sauce (Octopus)
- Heat olive oil and minced garlic, add Calabrian fermented "rosamarina", tomato sauce, marinated red onions, and then the octopus.
Finishing (Octopus)
- Toss the boiled orecchiette thoroughly with the sauce, and finish with a drizzle of olive oil and Italian parsley.
Pairing
- Pairing the cold sea urchin pasta with "Albina / Menti," a sweet wine from Veneto, harmonizes the sweetness of both and eliminates any fishiness.
Pairing
- Adding a touch of playfulness by pairing one dish in a course with an unexpected wine enhances the customer's enjoyment.

Ingredients for "Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)"

20 items

* Tap ingredient names to find on Amazon

Kamoeggplant, to taste
Salt,to taste
Flour,to taste
Oliveoil, a generous amount
Butter,to taste
Kiwifruit, to taste (for checca sauce)
Capers,to taste (for checca sauce)
Basil,to taste (for checca sauce)
Edibleflowers and herbs, to taste (for garnish)
DeCecco No. 10 Fedelini, to taste
Trapanesesauce (store-bought or homemade), to taste
Additive-freeHokkaido sea urchin, to taste
Slicedalmonds (toasted), to taste
Orecchiette,to taste
Domesticoctopus, to taste
Garlic(minced), to taste
Rosamarina(homemade Calabrian fermented seasoning), to taste
Tomatosauce, to taste
Redonion (marinated in salt, sugar, and vinegar), to taste
Italianparsley, to taste

How to Make "Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)"

1
[Kamo Eggplant Meunière with Kiwi Checca Sauce]
2
Cut the Kamo eggplant in half, trim the top and bottom, and cut into 6 equal pieces.
3
Sprinkle salt over the cut eggplant, mist the surface with water, and coat evenly with flour.
4
Heat a generous amount of olive oil in a pan, add the eggplant, and sauté. Flip halfway through to brown both sides well.
5
Add butter at the end for richness and cook thoroughly over low heat.
6
After cutting the kiwi, place it in a strainer to drain excess moisture, then mix with capers, basil, etc., to make a puttanesca-style checca sauce.
7
Plate the cooked eggplant, spoon the kiwi checca sauce over it, and garnish with herbs and edible flowers.
8
9
[Cold Sea Urchin Trapanese]
10
Lightly sprinkle salt over the sea urchin to draw out its sweetness and umami.
11
Boil De Cecco No. 10 Fedelini for 6 minutes and 40 seconds.
12
Rinse the cooked pasta under running water to cool, then chill rapidly in salted ice water to firm it up.
13
Prepare the Trapanese sauce in a bowl and toss thoroughly with the chilled pasta.
14
Plate the pasta, scatter toasted sliced almonds, and top generously with the salted sea urchin.
15
16
[Calabrian-Style Octopus Orecchiette]
17
Cut the domestic octopus into pieces matching the size of the orecchiette.
18
Marinate the red onion in salt, sugar, and vinegar beforehand.
19
Heat olive oil and minced garlic in a pan.
20
Add the rosamarina, followed by the tomato sauce.
21
Add the marinated red onion and the cut octopus, letting them meld with the sauce.
22
Add the cooked orecchiette to the pan and toss thoroughly with the sauce.
23
Drizzle with olive oil, sprinkle with Italian parsley, and plate.

Detailed Commentary on "Kamo Eggplant Meunière, Cold Sea Urchin Trapanese, and Calabrian Octopus Orecchiette (3 New Summer Dishes)"

* Content organized by topics from the video.

Opening of the Summer Menu Tasting

The video begins with Chef Tomomi Ogura introducing the new summer menu starting on July 10th. Mentioning that "Italian cuisine is the aesthetics of unevenness," he explains the summer lineup, which completely transitions away from spring ingredients. The 6-course menu features a luxurious abalone amuse-bouche, traditional Kyoto Kamo eggplant, and essential summer sweetfish (ayu). Responding to popular demand, he also includes cold pasta with additive-free Hokkaido sea urchin, a spicy Calabrian octopus pasta, and a main course of Amagi Shamo chicken with Australian black truffles.

Kamo Eggplant Meunière with Kiwi Sauce

The first dish is "Kamo Eggplant Meunière with Kiwi Checca Sauce." Chef Ogura shows great attention to detail in cutting the eggplant. To ensure the sauce stays on, he cuts the round eggplant in half, trims the ends, and slices it into six equal pieces so the sauce doesn't run off the plate. He salts the eggplant, mists it with water, and carefully coats it with flour. He then sautés it in a generous amount of oil, flipping it to brown both sides, and finishes with butter for richness. Since the next pasta dish uses fresh tomatoes, he showcases a unique idea by using kiwi instead of tomato to create a puttanesca-style checca sauce.

Tasting the First Dish & Surprising Pairing

The cooked Kamo eggplant is plated and beautifully garnished with the kiwi checca sauce, herbs, and edible flowers. The pairing wine is "Bianco Anfora / Cristiano Guttarolo" from Puglia. Taking a bite, the chef exclaims, "Interesting!" The wine enhances the aromas of basil and capers, creating a wonderful synergy. During the tasting, practical improvements are discussed, such as draining the cut kiwi in a strainer to remove excess moisture, and serving the wine slightly chilled to complement the warm eggplant.

Cold Trapanese with Luxurious Sea Urchin

The second dish is "Cold Sea Urchin Trapanese," a highly popular menu item returning due to passionate customer demand. The pasta used is "De Cecco No. 10 Fedelini," boiled for 6 minutes and 40 seconds. Once cooked, the pasta is cooled under running water and then rapidly chilled in salted ice water to firm it up. It is then thoroughly tossed with a special Trapanese sauce in a bowl. After plating, it is scattered with toasted sliced almonds and topped generously with premium Hokkaido sea urchin, which has been lightly salted beforehand to maximize its sweetness and umami.

The Ultimate Wine Pairing for Sea Urchin Pasta

The tasting of the cold sea urchin pasta begins. The team first tests Sicilian red wines like "Tutto / Il Mortellito" and "Vistus Etna Rosso / I Custodi," discussing the balance between the rich sweetness of the sea urchin and the fruitiness and temperature of the red wine. However, when paired with "Albina / Menti," a sweet wine from Veneto, the chef praises it highly, saying, "This is incredibly delicious, I love it." The sweetness of the sea urchin and the fruity sweetness of the wine harmonize perfectly, completely eliminating any fishiness. They also recall a past successful pairing of sweet wine with oysters and lardo, highlighting the importance of balancing sweet and sour notes.

Spicy and Savory Octopus Pasta

The third dish is "Calabrian-Style Octopus Orecchiette." Domestic octopus is a rare ingredient, often called a miracle when available. The octopus is carefully cut to match the size of the orecchiette. In a pan, olive oil and minced garlic are heated, and "rosamarina"—a traditional homemade fermented seasoning from Calabria—is added, followed by tomato sauce. Red onions marinated in salt, sugar, and vinegar are tossed in, along with the cut octopus to meld with the sauce. Finally, the boiled, chewy orecchiette pasta is added and tossed thoroughly, finished with Italian parsley and a drizzle of olive oil.

Tasting the Third Dish & Playful Pairing

During the tasting of the octopus orecchiette, they pair it with "Cirò Rosso Classico Riserva / Sergio Arcuri," a red wine from Calabria. The savory umami of the octopus and the spicy kick of the rosamarina harmonize beautifully with the wine's strong tannins and fruitiness. Here, the chefs discuss the concept of "playfulness" in wine pairing. Rather than creating rigid, textbook pairings for every single dish, they suggest that playing with an unexpected wine for at least one dish in a course menu makes the dining experience more enjoyable for customers, emphasizing the joy of proposing wine with free-thinking ideas.

Introducing a Special Wine Set

To conclude the tasting session, a special wine set launching on July 11th at 10:00 AM is introduced. This 6-bottle set centers around wines from "Fanetti," a historic winery in Montepulciano, Tuscany. The 2006 vintage "Rosso di Montepulciano," carefully aged at the winery, retains an incredibly beautiful maturity. Tasting it, the chef is impressed by its quality, calling it "incredibly delicious and properly aged." He passionately explains why this wonderful aged wine can be offered at an exceptional price of around 3,000 yen per bottle in the set, sharing the charm of a rustic, warm Tuscan dining table along with stories behind the corks.

About 小倉知巳のイタリアンプロ養成講座

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