F E S T I V A L  2003

february 28 - march 3, 2003
south beach recipes

Clear Gazpacho Andaluz
with Baby Conch Ravioli and Blue Crab Claw
Willis Loughhead, Biscaya Grill-Miami, FL
Adapted by StarChefs

Yield: 8 servings


  • 10 red peppers, finely chopped
  • 10 heirloom tomatoes, finely chopped (save all liquid from the cutting board)
  • 12 cloves garlic, crushed
  • 4 cucumbers; peeled, seeded and finely chopped
  • 4 cups extra virgin olive oil
  • 1 cup red wine vinegar
  • 1 cup aged Spanish sherry vinegar
  • 2 large day-old ciabatta loaves, broken into bits
  • 2 cups water
  • 2 onions, diced
  • 4 heirloom tomatoes, pureed
  • 6 gelatin leaves
  • Salt and pepper, to taste
  • 8 Blue Crab claws (one per person)

Conch Ravioli:

  • 2 ½ pounds fresh farm-raised baby conch
  • 5 eggs, whole
  • 1 cup heavy cream
  • 1 shallot
  • 1 bunch scallions
  • 1 Tablespoon fresh Ginger, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 bunch cilantro, chopped
  • 2 jalapeno peppers, finely diced
  • 2 cups Panko crumbs
  • Frozen pasta sheets
  • Picked chervil (for garnish)

To prepare the gazpacho: Drape a colander or other large container with 2 layers of cheesecloth. Combine the red peppers, 10 chopped tomatoes, garlic, cucumbers, extra virgin olive oil, red wine vinegar, Spanish sherry vinegar, ciabatta bread, and water, and pour into the cheesecloth. Let the mixture sit in the cheesecloth overnight, squeezing occasionally to yield as much liquid as possible.

The next day, place the yielded liquid in a narrow stockpot with the blue crab claws (one per person), 2 diced onions, and 4 more tomatoes, puréed. Bring to a slow simmer and allow a raft, or skin, to form. Simmer very carefully so the skin stays intact. Take off stove and allow the gazpacho to cool for 10 minutes. Carefully break and remove the skin.

Take 2 cups of the hot liquid and melt 6 gelatin leaves into it. Once the gelatin is fully melted, return the liquid back to the gazpacho. Cool, and let it set lightly over the next 24 hours. Add salt and pepper, to taste.

To prepare the ravioli: Using a Robocoup or other food processor, purée the conch meat and set aside. In a mixing bowl, whip the eggs and cream. In a sauté pan, melt the clarified butter and sauté the sliced shallot and chopped scallions. Add to the sauté pan the conch meat and the ginger, cayenne, cilantro, jalapeno, and Panko crumbs. Season with salt and pepper, remove from heat and allow the mixture to sit for two hours before portioning.

Lay one sheet of pasta on a flat, clean work surface and place (in equal spaces) one teaspoon each of the conch mixture. Using a pastry brush, brush the pasta lightly with the beaten egg, and then place the next sheet of pasta over the top. Cut with Heart shaped (or any other shape) ravioli cutters and freeze on flat sheet trays until ready to serve.

To assemble: Bring one gallon of salted water to a boil. Carefully place the ravioli from the freezer into the boiling water. Cook for four minutes until al dente.

Portion the chilled, lightly gelled Clear Gazpacho into individual serving bowls. Place the ravioli into the Gazpacho and garnish with picked chervil for each bowl. Serve immediately.


Robert Mondavi Winery, Oakville, Napa Valley, CA