“Sailor Moon SuperS – Dreams Take Flight” Sunshine Eclipses
I was used to watch the anime “Sailor Moon” with my daughter years ago, so I cannot recall much about it, but some friends once told me “Our baby kid LOVE Sailor Moon, why won’t you make a recipe about her? You’re so imaginative!”
They gave me a dvd with the complete 4th season, and I found that the first episode “Dreams Take Flight“ is about a solar eclipse, what a great opportunity with the approaching eclipse in USA.
My friends are from Sicily like me, but I live in Leghorn, while the eclipse will be visible in USA, so I decided to use ingredients from these three places to make a new recipe.
- To represent Sicily we will use a special Pecorino named “Piacentinu” to make solar gleams around the darkened sun.
- For Leghorn I choose the yolk of the iconic Leghorn hen, marinate in black sepia, and cuttlefish from local sea.
- From Texas I received as a gift a chili pepper called “Pimenta de Neyde” (Originally from Brazil) that is really great and also good looking.
Yolk marinate in black sepia
Ingredients:
- 4 Leghorn hen eggs
- 12 g Black sepia
- 100 g Sugar
- 100 g Salt
Preparation:
In a bowl mix well salt and sugar and lay 8 spoon of the mix in a flat plate then create 4 nest with the ladle’s back, they’ll be used for the yolks.
Dilute the black sepia with a teaspoon of water and divide the compound in the nests previously prepared.
Break the eggs, split the yolk from the white and put a yolk in each nest, it’s important to use the Leghorn eggs because they have a strong yolk that is hard to break.
Now spread the mix of salt and sugar over them, until the yolks is fully covered. After 3 hours, add the rest of the compound to complete osmosis.
6 hours later the yolks are hard outside and soft inside, with one black side and a yellow side.
Fish Soup Ingredients:
- 800 g Fish for soup
- 400 g Ripe tomatoes
- ½ Glass of red wine
- 1 bit of chili pepper
- 4 garlic cloves
- 1 Carrot
- ½ Onion
- ½ Celery
- 1 Bunch of Salvia
- Salt to taste
- EVO oil to taste
- Cold water
Preparation:
Clean the fish carefully, wash it and let it dry in a colander.
Slice the carrot, onion and celery, brown them with garlic and chili pepper in the EVO oil. When they are ready add the fish and salvia and simmer with the wine, add tomatoes (previously washed and sliced into cubes), some salt and amalgamate.
Add enough cold water to cover all the fish, if you have ice cubes use them, it will help the extraction of flavour.
Let it cook until the fish bones are clean, stir now and then and remove the foam with a ladle, keep it warm.
Mussels Ingredients:
- 300gr Mussels
- Some garlic cloves
- ½ Glass of red wine
- Salt to taste
- EVO oil to taste
Preparation:
Add a little olive oil in a large pan, add garlic and brown it, add cleaned mussels and simmer with wine. Salt to taste and cover the pan, let it cook until mussels are fully opened.
Filter the liquid and set aside, you will need it later, remove the mussels from the shells.
Risotto Ingredients:
- 320 g Carnaroli rice
- 800 g Freshest Cuttlefish
- 100 g Piacentinu (Cheese from Sicily)
- 100 g Ricotta of sheep’s milk
- 1l Fish soup
- 1 Pimenta de Neyde Chili Pepper
- Mussels, finely cutted
- 1 cup of red wine
- 1 Garlic cloves
- 2 Shallots
- Salt to taste
- EVO oil to taste
Rice preparation:
Clean and skin the cuttlefishes, pay attention to not break the ink bladder while emptying the pockets. Wash them several times under running water, cut the pockets in small strips and divide tentacles.
Finely chop one shallot with the garlic, heat the oil on moderate heat and let whiter the chopped mix until it is lightly brown. Add the cuttlefishes and cook on a lively fire.
Simmer with wine and when done stir on a low heat, cover the saucepan and continue cooking for half an hour, adding the fish soup if necessary. When the cuttlefishes are ready set aside.
In a suitable pot brown the second shallot (finely chopped), add rice and roast it, then add the wine and after a couple of minutes bathe with the hot soup. Continue cooking by slowly adding the hot soup when necessary, stir frequently.
After approximately 15 minutes extract the black from the bladders and add it to the rice with also the cuttlefishes, finish the cooking.
Whisk with a teaspoon of EVO oil emulsified with a bit of liquid from the mussels, a few small washer of Pimenta de Neyde and some grated Piacentinu.
Cream Preparation:
Mix 70gr of grated Piacentinu and 70gr of Ricotta, stir vigorously. Now you should check the compound, if you want it more yellow add more Piacentinu, if you want it to be more white add the Ricotta.
Soften the compound with 1-2 teaspoon of EVO oil, you can add a bit of wine if you want to make it pinkish.
Plating
When all the parts are ready put the rice in a flat plate, and lay on top, centred, a spoon of cheese cream, help with a fork to make it looks like an halo. At the end put a solid yolk in the centre of the cream.
You can add some more Pimenta to your liking, and enjoy your meal!
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Episode Plot “Dreams Take Flight”
During a solar eclipse, a circus tent appears in the middle of town. Inside, the evil Dead Moon Circus makes plans to capture Pegasus. The same night Chibiusa has a dream about Pegasus in a forest. Later Tiger’s Eye, a member of the Dead Moon Circus attacks Unazuki Furuhata, and Usagi and Chibiusa turn up and transform. Tiger’s Eye summons a Lemure to fight. Then, Pegasus appears and powers up and evolves Sailor Moon and Sailor Chibi Moon into their much stronger and more powerful Super Sailor forms, giving them the extra strength and power to destroy the Lemure.