Chef Davide Scabin – Not Afraid to Play with Food

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If there is one very unique thing about Chef Davide Scabin is that he is not afraid to play with food, and he makes it a point that his diners will not only enjoy his dishes that simply explode with flavors but that they will also enjoy “playing” with their foods. His culinary skill in bringing out the best flavors in all his dishes and the fact that he gets very creative when it comes to plating his dishes made his restaurant, Combal.Zero, in Italy one of the top restaurants not only in the country but internationally as well.

Born on the 1st of January 1965, he got his culinary skills from his mother who was a cook. He enrolled at a culinary school, and after graduation, he opted to work as a salesman for a cosmetic company. However, he decided to pursue a culinary career, and after completing his apprenticeship in Hotelfachschule, Turin, he opened a simple restaurant, also located in Turin. He named it Combal.Zero, and if there is anything that one can get from the name alone is that it is unique, and when you visit and dine at his restaurant, you will be surprised by his cuisine which is just as unique as the name of his restaurant.

Chef Scabin mostly specialized on traditional regional dishes, focusing mainly on rabbit dishes. With his culinary skill, he turned a simple dining experience to a very exciting and interesting gastronomic journey that teases the senses. Pretty soon, his restaurant was noticed by the gourmands and became famous in the whole of Italy.

Instead of following the norm in cooking styles, he gave his cuisine a personality that none could copy, and the more that he has been in the restaurant business, the more creative and innovative his cuisine became. He began to experiment with the local ingredients and produce, combining textures and flavors, and manipulating the temperature to create unique dishes.

Chef Scabin also gave fine dining a whole new meaning. This is probably the only place where you will eat using not the usual eating implements like knife and fork, but with mallets, vividly colored plastic spoons, xacto knives, and, yes, even your fingers. The food critics and his diners embraced this new experience, and his unique restaurant soon earned prestigious awards and much-coveted titles. Combal.Zero earned two Michelin stars and the 35th position in this year’s list of San Pellegrino’s top 50 restaurants of the world. In fact, they moved up seven spots from last year, proof that people are taking notice of this highly-skilled chef and his unique cuisine that bursts with flavors and texture.

If ever you are in Italy and are craving for a truly unique gastronomic experience, be sure to visit Combal.Zero and get a taste of his much-celebrated cyberegg and his Piola Kit. Chef Scabin is not through with his experimentations with food, and you can rest assured that you can expect more from this extremely talented chef.

Chef Davide Scabin’s Rabbit Tuna with Vegetables and Sauce Brusca “Asti”

Original source: leiweb.it

Ingredients:

Ingredients for vegetables:

150 g carrots, julienne
150 g zucchini, julienne (only the outer green part)
150 grams red onion, julienne

Ingredients for the rabbit:

4 rabbit legs
500 grams olive oil
1 sprig of rosemary
1 clove garlic
Season the thighs with 2 tablespoons oil, salt, rosemary and garlic

Ingredients for the sauce sharp Asti:

4 eggs
4 grams capers
7 grams anchovies in oil
60 grams olive oil
1 raw egg yolk
5 g white vinegar

Directions:

1. Boil in 2% salted water the carrots and zucchini for 2-3 minutes and cool immediately. Make sure that they stay crunchy. Boil in 2% salted water and white vinegar (50 grams/liter) the onions for 7-8 minutes and cool.

2. Bake the rabbit at a temperature of 180 ° C for 20 minutes. Lower the temperature to 60 ° C and cook for 3 hours. When cooked, de-bone thigh and place them in a suitable container, covering them with olive oil heated to a temperature of 90 ° C. Allow to cool and then place in the refrigerator.

3. For the sauce, separate the yolks from the whites of eggs. Whisk the yolks until firm together with the capers, anchovies and olive oil. Whip the raw yolk gradually into the mixture previously prepared. Finally, stir in the chopped firm egg whites and vinegar. Serve the rabbit cut on warm vegetables seasoned with olive oil, salt and vinegar. Garnish with black Hawaiian salt cucumber and sprouts. Serve with the sauce separately.

Image Credit: identitalondon.com

leiweb.it

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Currently 2 comments - But what do you think?

Posted on Wednesday, June 16, 2010 at 2:35 pm
Filed under Chef Chef, Top Chef · Tagged with Chef Davide Scabin

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Comments

2 Responses to “Chef Davide Scabin – Not Afraid to Play with Food”

S Lloyd says:

January 16, 2011 at 3:21 am

I do not mind ”Playing with food” if that means creativity, vision, leading way to new flavor combinations. He is a genius Chef, so I am fine with his way of playing with food.

[Reply]
Chef Matthew J.G Reply:
January 16th, 2011 at 8:25 am
You have a good point there. Chef Davide Scabin is a true genius.

Matthew

[Reply]