salad prepare

Cook Like a Professional

For the lovers of cooking and trying different recipes, here are some from the professionalists. You can add some ingredients by your taste, but if you want a proven recipe, check this three.

Rice, anchovies, lemon, cocoa

Ingredients for 4 people:

  • 240 grams of Carnaroli rice
  • 50 grams of pure cocoa mass
  • 1 pinch of red pepper
  • 1 small shallot
  • the zest of 1 lemon
  • half a glass of dry white wine
  • 50 grams of mascarpone
  • 45 grams of butter
  • 50 grams of anchovies in oil
  • 10 grams of horseradish juice
  • salt as required

In a saucepan, melt the cocoa mass in a bain-marie, spread it on a sheet of baking paper, sprinkle a pinch of red pepper and a pinch of salt over it. Allow to dry and cut out discs of about 2.5 cm in diameter. Melt the anchovies over low heat, passing them through a sieve to obtain a paste. Sauté the chopped shallots in the butter in a pan, then add the rice and toast it. Deglaze with the white wine and continue cooking for about 15 minutes, gradually adding slightly salted boiling water. Finally, adjust the salt. Remove the rice from the heat and stir in the mascarpone and a little fresh horseradish juice. Spread the anchovy paste on the bottom of the plate, scrape the lemon peel over it with the help of a microplane and place the risotto on it.

Potato gnocchi, fluffy potatoes and char, purple potato powder and bacon

Ingredients for 4 people:

For the soft char and potatoes:

  • 5 purple potatoes
  • 600 grams of smoked char
  • 720 grams of potatoes
  • 1 and a half liters of water
  • 200 grams of butter
  • 200 grams of cream

For the gnocchi:

  • 500 grams of cicero potatoes
  • 120 grams of flour
  • 10 grams of starch
  • 3 grams of salt
  • 10 grams of yolk
p>In a saucepan, put the char with the potatoes and water, bring to the heat and cook for about 1 hour, then remove the char and continue cooking by reducing the liquid by half. Blend with butter and cream, sift and load the siphon. Make the gnocchi by cooking the potatoes, sieving them and mixing them with the flour, starch and yolk. Obtain the gnocchi of 14 grams each, cook them in salted water and pass them in an emulsion of broth and butter.

For the pancetta: cut 12 slices of bacon, spread them between two sheets of parchment paper, place them between two trays and put them in the oven for 12 minutes at 175 ° C, so that they become dry and crunchy.

For the purple potato powder: Cook 5 peeled potatoes in saturated water, drain and vacuum seal overnight. The next day, peel them and pass them through a sieve, season them with salt and dry them in the oven at 55 ° C for 5 hours in a row, then blend them and set aside. Place 9 gnocchi cooked and passed in the broth and butter emulsion on each plate. Between the gnocchi insert the cream of potatoes and smoked char, finally break up the bacon, cover it with purple potato powder and place it on each gnocco.


Long fusillo with sea urchins

Ingredients for 4 people:

  • 400 grams of Neapolitan long fusilli from the Pastificio di Gragnano Afeltra
  • 5 sancho pepper berries
  • 50 grams of sea lemons
  • 100 centiliters of extra virgin olive oil
  • 50 grams of maltodextrin 4 peppers 8 leaves of aptenia
  • 10 grams of sweet paprika

For the pepper sauce: roast the 4 red peppers in the oven at 200 ° for 30 minutes. Then remove the skins, the seeds, and roll with the cooking water adding a pinch of sweet paprika. For the oil powder: mix 100 centiliters of extra virgin olive oil with 50 grams of malt until you get a homogeneous mixture into balls.

For the sea lemons: peel the sea lemons, cut them in two, leaving them in their own water. Cook the fusilli al dente. Meanwhile, heat the pepper sauce in a saucepan and add it to the pasta by tossing it in a pan. Once flavored, place the fusilli on a plate, add the sea lemons, the pepper berries, the oil powder, then decorate with the aptenia leaves.