Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks CC
Vincent Capua, CCC, Executive Sous Chef of Fiddlesticks Country Club (Fort Myers, Fla.), says his spring pea ravioli with lobster, crispy pancetta, corn velouté, parmesan, lobster oil, petite greens, was inspired by the spring season.
“It’s hard to remember because, living in Florida, we have one season,” he notes. Still, he says, spring peas are a must.
The dish brings together a medley of flavors and textures: “the sweet taste and smooth texture of the pea ravioli, the salty and crunchiness of the crispy pork belly. The lobster sautéed in lobster oil brings a richness, then the sweet cream of the corn velouté all meld together.”
“It sold like crazy over the last week of service,” Capua says. “Now I’m teaching some of my younger line cooks how to make something like a pea ravioli a star by adding the right supporting cast of ingredients.”
