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Can you produce five dishes for under Dhs300? We put the professionals on the spot

Chef Daniele Capobianco from Positano at the JW Marriott Marquis Dubai takes up the challenge, creating a delicious Italian feast for two.

Vitello tonnato

200g veal loin

1 litre milk

80g tinned tuna

40g mayonnaise

40g celery

40g carrot

40g onion

20g capers

20g parsley, finely chopped

Extra virgin olive oil

1) Place the veal loin in a saucepan and cover with milk. Season with salt and pepper and then pach for around 15 minutes. Remove from the heat and cool using an ice cube. 2) Cut the carrots, celery and onion into very small dice and mix with some extra virgin olive oil. Add the tuna and half the capers, then sauté everything for two minutes. Remove from the heat. 3) Once cool, use a hand blender to blend the sauce until smooth. Add the parsley, mix in the mayonnaise and then put in the fridge to chill until needed. 4) Remove the meat from the milk and cut it into thin slices. Divide between two plates, dressing with the tuna sauce, and garnish with the remaining capers.

Insalata Estiva

120g mixed lettuce

200g artichokes, cleaned and sliced

100g white beans

100g cherry tomatoes, quartered

40g black olives, pitted and halved

120g green apple, peeled, cored and diced

40g cashew nuts

1 lemon

Extra virgin olive oil

1) Wash the salad leaves and place in a large mixing bowl. 2) Simmer the white beans in water until soft. 3) Toast the cashew nuts in a pan, remove from the heat, and then use the hot pan to sear the apple cubes. Remove from the heat, add a little olive oil and sear the artichoke slices. 4) Prepare a dressing from the olive oil and lemon, mixing one part lemon juice to three parts oil. 5) Tip all of the ingredients, except the dressing, into the mixing bowl. Toss them together and dress just before serving.

Risotto funghi

120g carnaroli rice

60g wild mushrooms, cleaned and roughly chopped

20g rosemary, leaves picked and chopped

20g thyme, leaves picked and chopped

80g onion, finely chopped

80g butter

80g Parmesan cheese, finely grated

Vegetable stock, kept warm

Extra virgin olive oil

Truffle oil, optional

1) Heat a little olive oil in a deep saucepan, add the onions and sauté until soft. 2) Add the mushrooms, sauté for a moment, then add the rice and toast gently. 3) Add a ladleful of vegetable stock and keep stirring until the rice has absorbed the liquid. Continue to add stock gradually, stirring all the time, until the rice is cooked but retains some bite, around 20 minutes. 4) Remove the risotto from the heat, add the butter and cheese, and the truffle oil if using. Stir to combine, leave to stand for a minute and then divide between two warmed bowls and serve.


1 sea bass, filleted

1 pack spinach, washed

140g baby potatoes

1 lemon, zested

100g carrot, peeled and julienned

1 courgette, julienned

120g red pepper, deseeded and julienned

1) Blanch the potatoes in boiling water until cooked. Drain and set aside. 2) Heat a little olive oil in a large frying pan, add the potatoes and sauté until golden. Add the spinach, season with salt and pepper, add the lemon zest and sauté for another minute or so, until the spinach wilts. Remove from the heat. 3) Sauté the julienned vegetables in the hot pan, until softened. 4) Add a little more olive oil to the hot pan, season the sea bass pieces with salt and pepper, then place them, skin down, in the hot pan. Cook for a few minutes until the skin is crisp, then turn and sear until cooked through. Serve with the potatoes and sautéed vegetables.


6 large eggs, yolks and whites separated

60g sugar

180g mascarpone cheese

2 shots of strong espresso

4 lady finger biscuits

40g cocoa powder

1) Weigh out your separated eggs – you’ll need 120g of egg yolk and 120g of egg white. 2) Add the yolks to a mixing bowl with the sugar and whip together using a kitchen aid or hand whisk, until foamy. 3) Add the mixture to the mascarpone cheese and mix, starting with a low speed to maintain the air in the foam. Once the mascarpone is incorporated, increase the speed and continue to mix until smooth and thick. 4) Whip the egg whites until they are smooth and thick, then add them to the egg yolk mixture and mix, using a spatula. 5) Place a lady finger each in the bottom of two small glasses or serving jars. Pour some coffee over each, then add a layer of the mascarpone mixture. Repeat the process, then put the jars in the fridge. Leave to set for around an hour, then serve topped with cocoa.