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1.
COSPLETTE D' AGNELLO
FARCITE DI FOIE GRAS E TARTUFO IN CROSTA DI MANDORLE (Pan-Fried
Lamb Chops in Almond Crust filled with Goose Liver and Black Truffle)
Method 1. Create an 'envelope' cutting the cutlet on the side. 2. Slice the liver, season with salt & pepper and pan-fry quickly in a hot non-stick pan. Let cool aside. Fill the cutlet with liver and a slice of truffle. Let them cool in the refrigerator. 3. Dice the bread and pan-fry it in oil with the herbs for 3 minutes. Blend the dry bread and mix with the almond. 4. Pass the cutlets in flour, beaten egg and the bread mixture and secure with the hand. Pan-fry in butter. 5. Boil the potatoes in salted water with the garlic clove until soft. Blend with some of the cooking water, add oil and adjust with salt & pepper. The mixture must have a creamy consistency. |
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2. RAVIOLI DI MELANZANE E MOZZARELLA AL FILETTO DI POMODORO
(Home made ravioli with eggplant & mozzarella cheese flavoured with basil, served with fresh tomato sauce)
| By
Claudio
Sadler Serve: 10 Ingredients 20 g plain flour 2 whole eggs 1 sp extra virgin olive oil 1 sp water salt & pepper 400 g black eggplant "Aubergine" Australia 400 g mozzarella (better if made from buffalo milk) 1 kg fresh ripe tomato on vine 30 g fresh basil 100 g parmesan cheese (grated) 60 g parsley (chopped ) 1 garlic clove 2 dl extra virgin olive oil 1 egg |
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Method 1. Make the pasta mixing all ingredients with the fingertips first then using the whole hand. Work for 10 minutes until well amalgamated. 2. For the stuffing, slice the eggplant and pan-fry in a non-stick pan with a little oil. Once soft, chop them and mix with diced mozzarella, chopped parsley and basil, parmesan, salt & pepper. 3. Flatten the pasta as thin as possible with the machine. Brush the sheets with beaten egg, pour some stuffing on 1 sheet and pour the 2nd over. Create round ravioli of about 4cm. 4. Blanch the tomatoes in boiling water then cool in ice. Peel them, remove the seeds and cut medium julienne. For the sauce, heat the oil in a pan with a garlic clove, add the tomato and cook for only 1-2 minutes. Adjust with salt & pepper. 5. Boil the ravioli in salted water, serve on a plate with the sauce on top. Sprinkle some olive oil around. |
3. FOGLIETTE DI POLIPO CON SCAGLIE DI PARMIGIANO E INSALATA ALLA CETO BALSAMICO
(Carpaccio of braised giant octopus served on garden greens and parmesan shaves, sprinkled with balsamico dressing)
| By
Claudio
Sadler Serve: 10 Ingredients 1 kg fresh or frozen giant octopus 200 g baby fennel 150 g Grana or Parmesan cheese 2 dl extra virgin olive oil 30 g balsamico vinegar 100 g onion 100 g carrot 100 g celery 2 garlic cloves 2 dl white wine 50 g parsley 300 g mixed salad bouquet |
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Method 1. Braise the octopus with the vegetables in cold water with garlic, wine, parsley and salt for about 3 hours. 2. Before it cools down take off the excess skin and fat, then pour it in a clean cloth, wrap it tight and pour it in a mold. Rest in the fridge overnight. 3. Slice the fennel very thin. Shave the Parmesan. 4. Arrange the salad on the plate and season with the balsamico vinaigrette. Slice the 'terrine' and serve it over the salad. Pour the fennel and cheese on top and sprinkle with the vinaigrette and parsley. |
