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    Alajmo

    Uploaded by

    Anonymous OOeTGKMAdD
    This recipe provides instructions for a white risotto with Haitian coffee powder and Pantelleria capers. The risotto is made by sweating onion in oil then toasting rice and adding wine, salt, coffee beans and simmering chicken broth. Once cooked, the risotto is finished with butter, Parmesan and emulsified with broth. It is plated by ladling the risotto onto a plate sprinkled with ground coffee then topping it with chopped capers. A line of reduced espresso is drawn on the edge of the plate.

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    © All Rights Reserved
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    Alajmo

    Uploaded by

    Anonymous OOeTGKMAdD
    106 views4 pages
    This recipe provides instructions for a white risotto with Haitian coffee powder and Pantelleria capers. The risotto is made by sweating onion in oil then toasting rice and adding wine, salt, coffee beans and simmering chicken broth. Once cooked, the risotto is finished with butter, Parmesan and emulsified with broth. It is plated by ladling the risotto onto a plate sprinkled with ground coffee then topping it with chopped capers. A line of reduced espresso is drawn on the edge of the plate.

    Original Description:

    receitas

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    This recipe provides instructions for a white risotto with Haitian coffee powder and Pantelleria capers. The risotto is made by sweating onion in oil then toasting rice and adding wine, salt, coffee beans and simmering chicken broth. Once cooked, the risotto is finished with butter, Parmesan and emulsified with broth. It is plated by ladling the risotto onto a plate sprinkled with ground coffee then topping it with chopped capers. A line of reduced espresso is drawn on the edge of the plate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    106 views4 pages

    Alajmo

    Uploaded by

    Anonymous OOeTGKMAdD
    This recipe provides instructions for a white risotto with Haitian coffee powder and Pantelleria capers. The risotto is made by sweating onion in oil then toasting rice and adding wine, salt, coffee beans and simmering chicken broth. Once cooked, the risotto is finished with butter, Parmesan and emulsified with broth. It is plated by ladling the risotto onto a plate sprinkled with ground coffee then topping it with chopped capers. A line of reduced espresso is drawn on the edge of the plate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4
    At a glance
    Powered by AI
    The passage provides recipes for cannelloni, cuttlefish in black cappuccino, chopped beef on bark, and white risotto with Haitian coffee powder and Pantelleria capers.

    The steps are to whip the egg whites and lard, roll filo pastry around molds, bake in the oven at 120C then 170C, stuff with ricotta cream, mozzarella, basil pesto and tomato comfit, and bake again.

    The ingredients used are cuttlefish, vegetable gelatin broth, white wine, onion, garlic, extra virgin olive oil, bay leaf, salt, and cuttlefish ink.

    Alajmo's

    Recipe

    Crispy ricotta and buffalo


    mozzarella cannelloni
    with tomato sauce

    S
    Serves 4
    Cannelloni
    12 sheets filo pastry 7 x 25 cm each
    20 g egg whites
    10 g lard, melted
    0.5 g salt melted butter to grease molds

    Ricotta cream
    300 g buffalo ricotta
    60 g grated Parmigiano
    10 g extra virgin olive oil
    5 drops soy sauce
    Pinch of salt
    Hint of castor sugar

    immersion mixer for 30 seconds. Roll


    14 the length of the filo dough sheet
    around a buttered cannoli mold. Brush
    the remaining 34 of the dough with egg
    white and lard mixture and finish rolling
    the dough around mold. Bake cannoli in
    120C ventilated dry oven for 7 minutes;
    remove cannoli from molds while still hot,
    place on a baking sheet and bake again
    at 170C dry oven without ventilation for
    9 minutes.

    Ricotta cream
    Squeeze any liquid from ricotta and puree
    with remaining ingredients for one minute.
    Transfer mixture to a pastry bag.

    Tomato sauce
    350 g pureed canned tomatoes
    25 g extra virgin olive oil
    3 g garlic
    2 g salt
    1.5 g of castor sugar
    2 basil leaves

    Tomato sauce
    Saut garlic in extra virgin oil over low
    heat, add basil, then add tomatoes, salt
    and sugar. Simmer for 3-4 minutes, then
    eliminate basil and garlic.

    Buffalo mozzarella cubes


    Buffalo mozzarella cubes
    8 buffalo mozzarella 1 cm cubes
    15 g grated Parmigianino

    Dry mozzarella cubes with absorbent


    paper, and mix with Parmigianino and
    refrigerate.

    Tomato comfit

    Tomato comfit

    150 g. tomato comfit

    Chop the tomato comfit and transfer to


    pastry bag.

    Preparation
    Fresh basil leaves
    Extra virgin olive oil
    Basil pesto

    method
    Cannelloni
    Whip egg whites, lard and salt with

    Preparation
    Stuff filo pastry cannelloni, alternating
    ricotta cream, a cube of mozzarella,
    a little basil pesto, tomato comfit and
    another mozzarella cube. Seal each end
    with ricotta cream. Bake at 170C. for 5
    minutes. Serve with tomato sauce, extra
    virgin, and fresh basil.

    Alajmo's
    Recipe

    Cuttlefish in the
    black cappuccino

    S
    Serves 4

    Method

    Cuttlefish

    Cuttlefish

    300 g cleaned cuttlefish, cut into


    small cubes
    150 g vegetable gelatin broth
    30 g white wine
    20 g white onion, minced
    20 g extra virgin olive oil
    14 garlic clove
    12 bay leaf
    Pinch of salt
    Cuttlefish ink (removed from sack while
    cleaning cuttlefish)

    Sweat onion and garlic in extra virgin oil,


    add cuttlefish, brown slightly and add
    white wine a little at a time. Evaporate
    liquid, then add cuttlefish ink and
    the vegetable gelatin broth gradually.
    Cover and cook slowly until cuttlefish
    is tender.

    Potato cream
    450 g white potato, peeled and cut into
    2 cm cubes
    100 g fresh heavy cream
    95 g whole milk
    60 g boiling vegetable gelatin broth
    20 g extra virgin olive oil
    6 g salt
    3 g castor sugar
    3 g chives, minced
    1.5 g soy sauce

    Preparation
    1 tsp. chives, minced
    A few drops of extra virgin olive oil

    Potato cream
    Boil potatoes in a large pot of unsalted
    water. Blend in Thermomix at 60C
    adding milk, heavy cream, soy sauce,
    sugar and salt. Drizzle in extra virgin
    and emulsify with boiling broth. Pour
    cream in a hot terrine, add chives and
    mix delicately.

    Preparation
    Place a tablespoon of cuttlefish in a
    transparent glass and cover with potato
    cream. Garnish with a few drops of
    cooking juice and extra virgin; sprinkle
    with a pinch of chive.

    Alajmo's
    Recipe

    Hand-chopped
    beef on bark

    (To eat with ones fingers, dedicated to the


    Brotherhood of the Knights of Le Calandre)

    S
    Serves 4

    Method

    Chopped beef

    Chopped beef

    300 g trimmed fasone, a tender,


    flavourful shoulder cut
    40 g sparkling mineral water, chilled
    12 g extra virgin olive oil
    6 g natural white truffle paste
    4 g salt
    1 g castor sugar
    1 chive, minced
    1 drop garlic oil
    A peppermill twist of black pepper

    Remove the nerve structure of the meat,


    chop with a knife and, in a bowl, dress
    with oils, truffle paste, salt, pepper and
    chive. Mix well, and add cold water.
    Remove meat from bowl and refrigerate
    for 10 minutes but dont wash the bowl.

    Whole wheat bread pieces


    2 slices hot whole wheat bread
    Pinch of unwashed coarse sea salt
    Drizzle of extra virgin olive oil
    1 chive, chopped

    Truffle egg sauce


    200 g basic mayonnaise
    20 g cold water
    6 g natural white truffle paste
    1 g salt
    1 drop garlic oil

    Aromatic water for


    hand towels
    1 lt of water
    4 drops rose essence
    2 cloves
    1 star anise clove
    1 cinnamon stick
    Rind of 2 oranges
    Rind of 1 lemon

    Preparation
    12 slices fresh seasonal truffles
    4 pieces of star anise

    Whole wheat bread pieces


    Break the bread into bite-sized pieces,
    place in the bowl that the meat was
    dressed in, and combine with salt, extra
    virgin and chives.

    Truffle egg sauce


    Mix mayonnaise with all ingredients to
    make a fluid sauce.

    Aromatic water for hand


    towels
    Pour water into a small bowl, add spices,
    citrus rinds and heat in the microwave on
    medium power. Add rose essence, dip
    hand towels in mixture, roll them up, and
    keep warm.

    Preparation
    Spoon a strip of truffle egg sauce on a
    bark serving dish or cutting board, top
    with 3 bite-sized portions of chopped
    beef, and slice fresh truffles over the beef.
    Place a piece of dressed whole wheat
    bread next to beef. Place hot towel on a
    plate and top with a star anise clove. This
    dish, served with the warm bread, should
    be eaten with ones hands, dipping the
    meat in the sauce. Conclude by wiping
    hands with the aromatic hand towels.

    Alajmo's
    Recipe

    White risotto with Haitian


    coffee powder and
    Pantelleria capers
    Serves 4

    Method

    1.2 lt hot hen broth


    320 g Vialone Nano rice
    100 g grated Parmigiano
    60 g butter
    50 g Pantelleria capers, soaked, drained
    and chopped
    50 g dry white wine
    12 g extra virgin olive oil
    10 g white onion, minced
    4 gx ground espresso coffee
    8 espresso beans
    Pinch of salt
    Hint of castor sugar
    1 ristretto cup of espresso coffee,
    reduced by half

    Preparation
    Sweat onion in extra virgin, toast rice with
    onion, add wine and evaporate. Add salt
    and coffee beans and proceed to add
    simmering hen broth, a ladleful at
    a time. When rice is cooked, adjust salt,
    eliminate coffee beans and energetically
    stir in butter and Parmigiano, then
    emulsify with a little broth. Sprinkle a
    flat plate with ground espresso, ladle
    risotto onto the plate, spread it, then
    sprinkle with chopped capers. Draw a
    line of reduced espresso on the edge of
    the plate.

    all dishes photographed by Wowe

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