Gourmet autumn appetizers, the refined creations by Forte Village’s chefs

Ingredients of warm tastes and colors, “earthy” and intense, for autumn appetizers that express the welcoming and captivating atmosphere of this season and the elegance, simple yet extremely peculiar, of gourmet cuisine.

Appetizers are a true calling card: they tell about the restaurant’s style, they enclose its soul and history, introducing guests to the chef’s creativity and food philosophy. Like first courses, second courses and desserts, gourmet autumn appetizers are sophisticated creations aiming to delight the palate and, moreover, involve all five senses, in a truly unique journey of gastronomic research and experimentation.

Behind each appetizer there’s a story of its own: a story of ingredients chosen with care and passion, of flavors that meet and blend harmoniously, of technique bringing out the best in each product, taking it to new, even surprising and captivating taste dimensions, the essence of gourmet cuisine. Especially autumn, with its golden hues and its call to conviviality, is the best season to create dishes celebrating the richness of local and season products.

Mushrooms, chestnuts, pumpkin, but also pears, chicory, black cabbage, pomegranate and celeriac, they become the protagonists of gourmet autumn appetizers to awaken the palate, which transform into real works of art to admire, an explosion of warm and amazing colors, an invitation to discover the best of the season once again, using genuine and simple raw materials, recalling earth, tradition and refinement. Each ingredient of autumn appetizers is indeed emphasized in its purest essence, with combinations ranging from a delicate contrast of sweet and salty flavors to the fusion of soft and crunchy consistencies.

A prelude to the following courses, which fascinates and intrigues, creating wait for what comes next, in a gastronomic story that develops step by step, until the final epilogue, the dessert. In other words, the perfect time to explore unexpected combinations and make your palate (and belly) ready to create the right atmosphere for the evening.

Autumn appetizers: the first step on a long gastronomic journey

The custom of opening dinners with delicious dishes, hot or cold, is not recent, but rather dates back to Roman age, where the so-called coena, the most abundant and important meal of the day, which began to be served after sunset, was preceded by gustatio, a fresh, light, extremely inviting prelude, consisting of both vegetable salads, generally accompanied by sauces or served sweet and sour, and small fish-based dishes, such as meatballs, seafood and oysters, but also meat sausages and eggs.

In this regard, it is interesting to note how the famous saying ab ovo usque ad mala, which literally means “from egg to apples”, used colloquially to indicate something that takes place from beginning to end, derives precisely from the idea of preparing an ordered sequence of courses, from a simple and nutritious opening, such as eggs, to a sweet and refreshing closing including food such as fruit.

The custom of gustatio, however, had a social purpose, a way of extending the time spent at the table in a time when, unlike today, after dark there was really nothing to do, and also – and in some cases above all – a practical function: stimulating appetite and prepare the body for more abundant and elaborate courses in the meal (it’s no coincidence that the Latin term ante-paestum, today’s appetizer, means precisely “before the meal”), an intuition that at the time was confirmed by various writings.

After the fall of the Roman Empire, the custom of serving diners a rich appetizer underwent many transformations, adapting to new cultures and needs in next eras. In the Middle Ages, for example, appetizers became a reflection for a simpler and more austere cuisine, often made of local foods such as bread, salted fish, olives, and cheeses. Even in medieval courts in Italy and Europe there were sort of appetizers, although they were limited compared to the Roman abundance: they served to satisfy hunger and, at the same time, offered guests a convivial moment before the main courses.

With the Renaissance, appetizers regained major importance, thanks to the rediscovery of ancient traditions: in the noble courts they became key elements for sophisticated and spectacular banquets, often enriched with prestigious ingredients (at least for the time) such as seafood, cured meats, exotic vegetables and fruits, sometimes accompanied by complex and spicy sauces. In the 17th and 18th centuries, the tradition of appetizers then spread to France, which adapted to its own culinary culture and they were renamed horsd’oeuvre. From there, the concept of appetizers spread throughout Europe, influencing different local gastronomic cultures.

Finally, in the 20th century, the appetizer becomes a fundamental component of meals in Italian regional cuisines too, where it turned into a symbol of hospitality and gastronomic variety, which today is expressed through creative recipes and elegant presentations. Each region developed its own variations, keeping traditions alive and enriching them by using only seasonal and local ingredients.

And although they’ve never lost their original function, so opening meals and introducing guests to an experience of unique flavors, colors and aromas that anticipate the pleasure of what will follow, today they’re no longer only a “prelude”, but an autonomous and essential part of a gastronomic experience. Appetizers represent therefore an opportunity to explore challenging and surprising flavors, combinations of ingredients and culinary techniques.

Research, experimentation and respect for raw materials are key in the preparation of gourmet autumn appetizers offered in this season at the wide range of starred restaurants of Forte Village Resort (including Belvedere by Giuseppe Molaro, Terrazza San Domenico by Massimiliano Mascia and Beachcomber by the three-starred chef Heinz Beck), an exclusive five-star facility located in the enchanting town of Santa Margherita di Pula, near some of the most beautiful beaches in Sardinia and less than 45 minutes by car from cosmopolitan, lively and eclectic Cagliari.

In other words, a place where even a simple dinner becomes a wonderful culinary journey, between little-explored concepts and more conventional combinations, which anyway never cease to surprise, excite, and evoke precious memories, that one might think they’ve been lost forever.

Satisfying autumn appetizers: irresistible gourmet recipes by Forte Village’s starred chefs

Red chicory with pomegranate and beetroot and marinated amberjack with celeriac in sea water and oxidized chocolate, dishes created by the famous three-starred chef Heinz Beck, are perfect examples of how gourmet cuisine can transform even the simplest ingredients into unique culinary experiences, crowning appetizers as the true “king” of the evening, rather than as a mere prelude to the following courses.

Red chicory, an iconic autumn vegetable, with its bitter and intense flavor, magnificently matches with the sweetness of pomegranate and the “earthy” taste of beetroot, creating a combination of fresh and contrasting tastes that enchants with its unique ability to unite diametrically opposed sensations in harmony with an extremely satisfying bond. Marinated amberjack, on the other hand, combines the delicacy of fish with the freshness of celeriac, while sea water and oxidized chocolate add intriguing and unexpected notes of flavor, for a delicious autumn appetizer that stimulates the palate in a surprising way.

Here are the best recipes for gourmet autumn appetizers from Forte Village’s starred chefs, small treasure chests of taste and color to delight the sense of tasting, but even stimulate sight and smell and make mind fly far away, taking diners through the unexpected stages of a unique and unrepeatable multisensory journey.

Red chicory with pomegranate and beetroot, recipe by Heinz Beck

Ingredients for 4 people:

For the red chicory:

• 4 Red chicories
• 200 gr Pomegranate juice
• 15 gr Freeze dried beetroot powder
• Thyme and Rosemary

For the herbs sauce:

• 400 gr Crustaceans broth
• 10 gr Basil
• 30 gr Parsley
• 5 gr Marjoram
• 5 gr Tarragon
• 5 gr Mallow leaves
• 80 gr Chia seed

For the carpione gel:

• 55 gr Water
• 55 gr White wine
• 55 gr White balsamic vinegar
• Salt
• 25 gr Sugar
• 12 Raspberries
• Tarragon
• White pepper
• Agar Agar

For the pomegranate gel:

• 150 gr Pomegranate juice
• Agar Agar

For the almond puree:

• 200 gr Almond
• 200 gr Water

For the dish garnishing:

• Freeze dried beetroot powder
• Herbs

Preparation:

1. For the red chicory:
   Put in a vacuum bag chicory, pomegranate juice, lyophilized beetroot, thyme and rosemary and cook for 30 minutes at 54°C.
   
2. For the herbs sauce:
   Put the crustaceans broth and the herbs into the Bimby mixer and blend. Once the sauce is obtained, place it inside a vacuum bag add the chia seeds (20 grams of seeds per 100 grams of liquid) and hydrate them.
   
3. For the carpione gel:
   In a sauce pan, add water, white wine, white balsamic vinegar, salt, sugar and bring to a boil. Add the raspberries, tarragon, pepper grains and leave to infuse for 10 minutes. Filter and add 1 gr of agar agar per 100 gr of liquid and store in sac a poche.
   
4. For the pomegranate gel:
   Bring to a boil the pomegranate juice, add the agar agar (1 gr per 100 gr of liquid) and store it in a sac a poche.
   
5. For the almond puree:
   Put in the Bimby mixer 200 gr of almond and 200 gr of water and cook at 80°C. Once cooked, put in the Pacojet machine.
   
6. Dish preparation:
   Place in the middle of the plate the herbs sauce, add the red chicory and garnish with carpione gel, pomegranate gel and almond puree. Finish the dish with herbs and a sprinkle of freeze-dried beetroot.

Marinated amberjack with celeriac in sea water and oxidized chocolate, recipe by Heinz Beck

Ingredients for 4 people:

For the marinated amberjack:

• 170 gr Salt
• 100 gr Moscovado brown sugar
• 20 gr Lemon peel
• 10 gr Orange peel
• 20 gr Coriander seeds
• 10 gr Black pepper
• 10 gr Parsley
• 10 gr Rosemary
• 10 gr Thyme
• 200 gr Amberjack fillet

For the celeriac:

• 1 Celeriac
• 700 ml Sea water
• Aromatic herbs, 1 bunch

For the oxidized apples:

• 8 Apple

For the celeriac and apple sauce:

• Oxidized celeriac water
• Oxidized apple juice
• Kuzu, 4 gr each 100ml of liquids
• Marjoram, 1 bunch

For the celeriac chips:

• 1⁄2 Celeriac

For the oxidized chocolate:

• 200 gr Dulcey chocolate

For the dish garnishing:

• Aromatic herbs

Preparation:

1. For the marinated amberjack:
   Toast the coriander seeds and pepper and then blend until a homogeneous powder is obtained. Dry parsley, rosemary and thyme and then blend until a homogeneous powder is obtained. Combine the obtained powders with the other ingredients to obtain the scrub to marinate the amberjack for two hours. Rinse the amberjack and smoke it. Keep aside.
   
2. For the celeriac:
   Place the whole celeriac inside a vacuum bag and add 500ml of sea water. Leave to rest for 2 nights. Then remove the celeriac from the vacuum bag and place it in the oxidizer, for 2 hours, with 200ml of sea water. Once the procedure is finished, set aside the celeriac water obtained, divide the celery into rectangles and grill it. Keep aside.
   
3. For the oxidized apples:
   Cut the apples into julienne and oxidize them for 4 hours until their juice is obtained. Keep aside.
   
4. For the celeriac and apple sauce:
   Add the oxidized celeriac water to the oxidized apple juice and mix with kuzu until a homogeneous sauce is obtained. Add the marjoram andl eave to infuse for 10 minutes. Strain the sauce and keep it aside until the service.
   
5. For the celeriac chips:
   Wash and clean the celeriac. Cut it into thin slices and from these, with the help of a 2cm wide pastry ring, obtain the chips. Fry them in boiling oil and then dry them with the help of absorbent paper.
   
6. For the oxidized chocolate:
   Oxidize the chocolate for 6 hours. At the end of the oxidation process, dry the chocolate from the fat, place it inside a rectangular mold until it forms a tile and cover it with kitchen cling film. Chill the chocolate block in the fridge overnight and set aside until ready to serve.
   
7. Dish preparation:
   Arrange the celeriac in the center of the plate and cover it with the sauce. Place the amberjack on top, previously cut into thin slices, add the chips and some aromatic herbs. Finish the dish by grating the oxidized chocolate.

Marinated mackerel with spinach, celery and Modena balsamic vinegar, recipe by Heinz Beck

Ingredients:

• Mackerel
• Spinach
• Celery
• Balsamic vinegar of Modena

Preparation:

1. For the marinated mackerel:
   100 g rice vinegar, 100 g mirin, 50 g white wine, 2 g brown sugar, 5 g salt. Bring the mixture to a boil. Once cooled, marinate the mackerel for about 30 minutes (adjust the time based on the size of the fish).
   
2. For the spinach cream:
   Blanch the spinach and cool it in ice water. Blend in a food processor or with a Bimby. Thicken the mixture using gelespessa (a natural thickener).
   
3. For the celery brunoise:
   Blanch the celery and dice it finely.
   
4. For the celery julienne:
   Cut the celery into julienne strips and soak in ice water to keep it crisp.
   
5. For the sautéed spinach:
   Sauté the spinach briefly in a hot pan with olive oil or butter.
   
6. Dish preparation:
   Plate the marinated mackerel alongside the spinach cream, brunoise celery, julienne celery, and sautéed spinach. Drizzle with balsamic vinegar of Modena for a finishing touch.

Seared tuna with green asparagus and passion fruit recipe by Giuseppe Molaro

Ingredients:

• 25 g Tuna
• 5 Green asparagus
• 1 Passion fruit
• 10 g Amaranth
• 1 Leek
• Salt

Preparation:

1. For the tuna:
   Cut the tuna into a rectangular shape. Season with extra virgin olive oil and salt. Sear in a hot pan on one side only.
   
2. For the green asparagus:
   Whole asparagus: Trim one green asparagus and blanch it in salted water. Shaved slices: Using a vegetable peeler, cut two thin slices from another asparagus. Season with salt and olive oil. Asparagus puree: Slice the remaining asparagus and trim from the other two into rounds. Blanch in salted water, then blend into a puree with a little extra virgin olive oil.
   
3. For the leek:
   Peel the leek to separate the outer layers. Roast in the oven at 200°C until completely blackened. Blend into a fine powder and sift.
   
4. For the amaranth:
   Deep-fry the amaranth in sunflower seed oil at 200°C. Season with a pinch of salt and a small amount of leek charcoal.
   
5. Dish preparation:
   Plate the seared tuna alongside the whole asparagus, shaved slices, and asparagus puree. Add a drizzle of passion fruit pulp. Garnish with fried amaranth.

Beef carpaccio with kombu vinegar, celery mayonnaise and cassis chips, recipe by Giuseppe Molaro

Ingredients:

• 60 g beef fillet
• Pickled radishes
• Kombu vinegar
• Champignons mushrooms
• Celery mayo
• Green of the leeks puree
• Cassis chips
• Ginger infused oil

Preparation:

1. For the beef fillet:
   Cut thin slices from your beef fillet and dress them with salt, extravirgin olive oil and the ginger oil.
   
2. For the ginger infused oil:
   100g of fresh ginger and 150g of sunflowers seed oil, vacuum cook it for 3 hours (70 degrees). Leave it rest for 12 hours in the fridge.
   
3. For the kombu vinegar:
   200g of cider vinegar, 26 g of moscovado sugar, 16 g of white sugar, 2g toasted coriander seeds. Bring up to boil. On the side leave soaking 30g of kombu in water for 45 minutes. Then take the wet kombu out of the water, dry and mix it with the one previously done; add 3 g of fresh ginger, 10 g of whiskey and leave it rest for 12 hours vacuum. Pass through the chinoix. Marinate the champignons mushrooms with this vinegar.
   
4. For the pickled radishes:
   Bring up to the boil 40 g of sugar and 30 g of water, add 130 g of white balsamic vinegar and bring again up to boil. Add 400 g of orange juice and 200g of water, bring up to boil. Infuse 12 g of star anise and 12 g of fennel seeds for 1 hour. Pass through the chinoix and adjust with salt. Cut the radishes into wedges and cook them inside this liquid.
   
5. For the celery mayo:
   Blanch and after dry celery leaves. 400 g of celery and 800 g of sunflowers seeds oil, blend the mix into a food processor. Use this oil to make your mayo. 300 g of celery oil, 2 egg yolks, 30 g of mustard and 5 g salt.
   
6. For the green of the leeks puree:
   Cut into julienne just the green part of the leeks and blanch them in salty water, cool it down in ice water. On the side into a hot pan put the oil and the green leeks previously blanched and cook it until soft then with the Bimby blend the mixture. Cool down inside a blast chiller.
   
7. For the cassis chips:
   100 g of cassis puree and 40 g trehalose, blend with the Bimby up to 90 degrees for 3 minutes. Spread the mixture helping yourself with a stencil to make the shape. Dry it.
   
8. Dish preparation:
   Arrange the beef carpaccio slices on a plate. Garnish with celery mayonnaise, leek puree, marinated mushrooms, sweet and sour radishes and cassis chips. Complete the plate with edible flowers and herbs.

For further information on Forte Village Resort, including the wide range of gourmet and starred restaurants hosted within, as well as to request your reservation, please phone call to the number +390709218818 or write an email to holiday@fortevillage.com.

Do you want to discover true gourmet cuisine and experience a dream vacation in a true paradise? Discover Forte Village Resort in Sardinia