1. Arancina mantecata alla Bergese
Rice, rice germ and siphoned mozzarella di bufala.
2. Paccheri al Pomodoro, origano fresco.
Thick durum wheat pasta with an oven dried tomato sauce.
Burnt onion on italian pride.
4. Terrra di Crucifere
Chocolate, real deal balsamic vinegar and fried cabbage.
5.Pear und Beer
Compressed pear pulp & 3+2 glaze.
RECIPES – All are measured for 6 servings.
- Arancina mantecata alla Bergese
For the mozzarella foam
250 g mozzarella
50 g gram of the mozzarella’s brine
1 g salt
Blend ingredients together and put them in a half liter siphon.
Charge the siphon with 2 to 3 cream gas charges and reserve in the fridge.
For the rice germ crust
100 g flour
100 g egg white
50 g butter
100 g rice germ
100 g sugar
2 g salt
10 g ground oil
Blend all ingredients together and brush a thin layer of this paste over silk pat or oven paper.
Put in a 190° degrees oven for 2 to 3 minutes.
Take out of the oven and immediately form into half-spheres.
Let it cool and reserve in very dry place.
For the risotto
300 g Carnaroli rice
50 ml dry white wine
600 g water
20 g ground oil
120 g parmigiano 24 month aged finely grated
180 g butter
100 g red onion very finely sliced.
Salt to taste
Cook in a pan the onion with oil and butter for aprox 3 hours until fully browned.
In a separate pan, lightly heat the rice, add the white wine and let fully evaporate.
Add the water, the browned onion and salt. Cook until rice is al dente and all the mixture very creamy.
Take off the heat and add butter, let it set for 2 to 3 minutes, add then add the parmigiano;
let it sit for another 2 to 3 minutes then stir.
Serve 1/6 of the rice on a hollow plate, top with mozzarella foam and a rice crust.
- Paccheri al Pomodoro, origano fresco.
For the sauce
500 g of filleted canned tomatoes
5 g of sugar
5 g of salt
2 g Sodium bicarbonate
2 cloves of garlic finally minced
50 g extra virgin olive oil
Mix all ingredients together, lay on a tray and cook in the oven for 130° for 2 hours.
Reserve at room temperature.
500 g Paccheri
Cook the pasta salted boiling water until al dente. Add vinegar in the last 2 minutes of cooking.
The pasta should be done in 12 – 14 minutes.
Mix the pasta with the sauce in a bowl, put on a plate and garnish with oregano.
For the onions
3 big red onions
Peel and cut in half the onions horizontally.
Lay them on a tray face down and bake at 150° with oil and salt .
After 1 hour and a half, turn them over and finish baking for about 45 minutes.
For the cheese sauce
250 g of chopped robiola.
125 ml of fresh cream.
1 g of Salt
Mix all ingredients in bag and vacum seal.
Cook in a water bath of 54° until fully melted (aprox 35 -40 min).
Strain the sauce with a chinoise and reserve it in a warm place.
For the chili oil
60 g of fresh chili finely minced (discard before hea d stem and seeds)
60 g of ground oil
Vacum seal and cook in water bath of 60 ° for aprox. 1 hour.
Chill the bag in ice water bath and reserve in refrigerator.
For Basil sauce
100 g washed and dried basil leafs (preferably small leafs)
10 g ground oil
Blanch the leafs in salted water with the Sodium bicarbonate.
Blend the blanched leafs with immersion blender and oil.
Strain through a chinoise and reserve in the refrigerator.
Put a base of cheese sauce on a plate, set one half of the baked onion face up over the sauce.
Dress with the oil and basil sauce.
- Terra di Crucifere
For the earth
50 g crustless fresh bread.
50 g Piedmontaise hazelnuts
5 g balsamic vinegar
20 g castor sugar
2 g salt
50 g dark chocolate
10 g bitter cocoa
Toast at 145° bread and hazelnuts, let cool then grind together into a powder; reserve.
Mince with a knife the chocolate and mix with remaining ingredients.
Add this mixuture to the bread and hazelnut powder and reserve in freezer.
For cabbage chips
6 leafs cabbage
500 g ground oil
Cut in half the cabbage leafs and blanch in salted water,
strain and reserve in the fridge (without lid) for at least 6 hours.
Deep fry at 155 ° until lightly browned and very crisp.
Lay 1/6 of the earth on a hollow plate and set 2 pieces of cabbage on top.
- Pear and beer
For the pears
4 firm pears of aprox. 150 g each, peeled, cored and cut into three parts.
55 g castor sugar
3 g salt
Vacum seal all ingredients in a bag and reserve it in the refrigerator for at least 24 hours.
Simmer at 70° for 10 to 12 minutes. Cool the bag in ice water bath.
Reserve in refrigerator until service.
For beer reduction
500 ml of beer
Reduce the beer to 1/10 over a low/ medium fire.
Lay 2 pieces of cooked and chilled pear on a hollow plate and dress with the beer reduction.