Bavarois di Caprese
Ingredients
Tomato 1000gr
Bufalo mozzarella 400 gr
Olive oil 100 gr
Basil 500 gr
Pistacio nuts 200 gr
Parmesan cheese 200 gr
Salt 5 gr
B alck pepper 5 gr
Procedure
Cook the tomato with salt and pepper and sift it till thick, place in a rectangular mold and put in the fridge. Once the sauce has solidified, add on the top the buffalo mozzarella previously blended with oil, pepper and put in the again in the fridge. Once ready to serve, add basil pesto (blend basil, pistachio, parmesan cheese) and garnish with parmesan chips, fresh tomato, fresh buffalo mozzarella, and some balsamic caviar.
Beetroots Gnocchi
Ingredients
Potato 1500 gr
Peetroots 500 gr
Flour 600 gr
Eggs 5 pc
Blue cheese 500 gr
Cream 1500 gr
Pinenuts 50 gr
Basil 50 gr
Walnuts 50 gr
Olive oil 100 gr
Walnuts 300 gr
Sugar 200 gr
Procedure
Preheat the oven to 180 degrees. In a square baking dish, brush the beets with olive oil and season with salt and pepper. Add a cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.
Boil the potato and mash
Peel the beets and cut them into pieces. Transfer the beets to a food processor and puree.
n the bowl of a standing mixer fitted with the paddle, combine the beet puree with potato, egg, flour and 1 tablespoon of salt and mix at low speed until combined. Mix at low speed until the dough just comes together, about 1 minute.
Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1 cm thick rope. Cut the ropes into ½ cm pieces and transfer the gnocchi to the prepared baking sheet.
Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
Blue cheese sauce:
In a pan melt the Blue cheese in the cream, adjust with salt a pepper
Basil pesto sauce:
In the mixer combine basil, pinenuts, olive oil, parmesan and blend until become smooth and creamy
Sandy walnuts
In a pan combine sugar, walnuts and 100 gr of water. Let them simmering until all water disappears and the walnuts are cover with a sandy texture sugar (walnuts must look like they are cover with white sand)
Plated:
Place the blue cheese sauce in a plate, add a drip of basil pesto, reheat the gnocchi in boiling water and add on top of the sauce and sprinkle with sandy walnuts
Pumpkin ravioli
Ingredients
Pumpkin 500 gr
Mascarpone cheese 300 gr
Pistachio 200 gr
Butter 300 gr
Eggs 16 Pcs
Parmesan Cheese 500 gr
Pepper 30 gr
Salt 30 gr
Procedure
To make the filling, preheat an oven to 200 degree
Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife, 45 to 50 minutes.
When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.
Transfer the pumpkin puree to a bowl. Add the egg yolk, mascarpone cheese, salt, and pepper. Mix well.
Cover the filling and set aside.
Using a pasta machine or a floured rolling pin, roll out the fresh pasta dough 1/32 inch thick, then fill and cut the ravioli.
Pour the clarified butter into a small fry pan and place over low heat. Add the pistachio remove from the heat and cover to keep warm.
In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife
Drizzle the butter over the ravioli and serve immediately.
Megah
Ingredients
6 cups vegetable broth
2 cups chopped celery
2 cups of chopped onion
1 teaspoon garlic
1 cup diced jalapeno chile pepper
2 teaspoon salt
How to cook
Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
Stir in jalapenos and heat through. Serve
Camaron Ao Fogo Com Alho E Fios De Pimento Com Legumes De Grellha
Ingredients
1 red onion large dice
1 red bell pepper large dice
1 cup crimini mushrooms stem removed and halved
1 1/2 cups broccoli florets
3 tablespoons olive oil divided
1 teaspoon salt divided
1/2 teaspoon pepper divided
1/4 teaspoon lemon pepper
3/4 teaspoon paprika divided
1 pound uncooked shrimp peeled and deveined
1/2 teaspoon Fresh garlic
How to cook
1) Preheat oven to 425 degrees. Add the onion, bell pepper, mushrooms and broccoli to a large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon pepper, and 1/4 teaspoon paprika to the veggies and toss evenly. Roast in the oven for 15 minutes.
1. 2) Meanwhile in a separate bowl add the shrimp, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Toss until shrimp are evenly coated.
2. 3) Remove veggies after 15 minutes and add the shrimp directly to the pan with the veggies, spreading out evenly. Place back in the oven for another 5-7 minutes. Remove and serve alone, or over rice or pasta