Italian Chef Lorenzo Gasparrini trained at the five star Nun Assisi Relais and Spa Museum in Umbria, Italy – before joining the team at La Mesa Escondida, Ibiza.
His energy in the kitchen is second to none, and his Mediterranean heritage truly shines through in each dish he creates.
Growing up, he would regularly help his grandmother to prepare meals for the family from home.
His enjoyment for ‘getting involved’ in the kitchen grew into something more than a hobby. It heavily influenced his career choices as an adult, and it’s something that’s been ingrained in him ever since.
The restaurant La Mesa Escondida is now located within Ibiza’s stunning Petunia Hotel in Cala Carbó, where Lorenzo has developed an updated menu for the business, a menu that’s adored by visitors from around the world.
His love for the Mediterranean cuisine, homegrown ingredients and fresh produce inspires him to ‘wow’ diners throughout the summer months, and the stunning Es Vedra backdrop makes for one of the most romantic dining experiences you’ll ever have.
Lorenzo has provided Home Cooked Heroes with this heavenly recipe, for you to recreate from home.
- Place the cleaned cod (skinless and boneless), potatoes and milk in a saucepan and cook together for approximately 15 minutes.
- Whilst the mixture of potatoes and cod cools, get started on the picked onion and cream of peas.
- Cut the red onion into quarter slices and place in the pan with the vinegar, water and sugar.
- Cook for 5 minutes on a very high temperature.
- Once done, turn off the heat and leave to cool. For the Pea Cream
- Boil the peas in hot water for 2 to 3 minutes and then strain the them into ice water.
- Once the peas have been drained again, liquify the peas, add a little salt and a spoonful of olive oil to taste.
- After draining the cod and potatoes, place in a bowl and start to mix. Don't make it too smooth as the "Mantecado" has to have some consistency.
- Add a little olive oil and salt and black pepper to taste.
- In a deep plate, pour the cream of peas.
- Add a 5.6 Oz serving of the "Mantecado" mixture on top.
- On top of that, place a few slices of the vinegar onion, separated.
- Finish with a little more black pepper.