Tuna puntarelle e topinambur
![Tonno, puntarelle e topinambur](https://www.moduline.it/wp-content/uploads/2023/01/tonno-1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Tuna, puntarelle and Topinanbur” with the combi oven. The tuna is cooked in the combi oven at 220°C
Quail and red prawns
![Quaglia e gamberi rossi](https://www.moduline.it/wp-content/uploads/2023/01/quaglia-1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Quail and red shrimp” with the combi oven. The quail thighs are vacuum-baked in a steam oven at 64°C. for one hour, the quail breasts at 59°C for 40 minutes, the red shrimp at 200°C.
Sea bream, “sbrise”, broccoli and pumpkin
![orata, sbrise, broccoli e zucca](https://www.moduline.it/wp-content/uploads/2023/01/orata-1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Sea bream, sbrise, broccoli cream and pumpkin” with the combi oven. The pumpkin is vacuum-baked in a steam oven at 100°C, the “sbrise” at 200°C, the sea bream for 6 minutes at 200°C.
Cod and articholes
![baccalà e carciofi di zucca](https://www.moduline.it/wp-content/uploads/2023/01/baccala--1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Cod and artichokes” with the combi oven. The codfish is vacuum- cooked at 75 oC. for 15 minutes in the oven with steam, the artichokes vacuum-packed at 100 oC for 20 minutes and then browned in the pan.