GANZO'S MASTER RECIPES 4

Sauce for duck breast

Brown stock
Soffritto(shallot, garlic)
squeezed orange juice
Blenched zest of Orange in Julienne
Paprika
Honey
Maizena


Make a soffritto. Cover with the brown stock.
Reduce until between 1/2 and 1/3 of volume.

Blench the julienne of orange zest 3 times. Add to the stock.
( each time, change the water )

Add the paprika and honey. Reduce the sauce.

Mix the maizena with cold water.
Incorporate to the boiling sauce.
Verify the seasoning.

Put into the flash freezer.


PG’s Milk Bread

1kg Flour - T 0
30-35g Yeast
18g Salt
420ml Water
60g Powder milk
1/2 Sp Sugar
150g Butter
50g Olive oil
2p Egg yolks

Put the flour in the bol.
Preprare the mixture of yeast, water, powder milk, sugar and olive oil.
Pour into the bol. Start to mix at medium speed with the hook.
After 5 minutes, incorporate the butter and the egg yolks.
Add the salt.
Increase the speed and continue to mix until the dough is smooth and elastic.

Put the dough into the plastic container and cover with the wrap
Leave to rise in warm place until doubled in volume.( First Fermentation )

Cut the dough and arrange on the tray.
Leave it to rise in warm place( Second Fermentation )

Bake in the oven for 12 minutes at 190℃.
**Serve as a garnish for the rabbit pâté.



Pomegranite Sauce

3-4 Shallots (chopped very fine)
1 Pomegranite
1/2p Bay leaf
Cornstarch
Olive oil

Fry lightly the chopped shallot to olive oil.
Add the seeds of pomegranate.
Cover with the stock. Add the bay leaf.
Cook for 10 minutes.
Mix with the blender.
Pass to the sieve.
Add some cornstarch.

** Use as a sauce of rabbit pâté.


Porcini mushroom sauce

15% Soffritto( Celery, Carrot, Onion )
75% Dehydrated porcini mushroom
Egg plant
A Little piece of apple
White wine
Tomato sauce
Salt, pepper

Make the soffritto. (60% Onion, 25% Celery,15% Carrot)
Add the egg plant and the apple.
Add the chopped porcini and some of the water of dehydration.
Cook at medium heat.

Put some white wine and evaporate it.
Add some tomato sauce and the stock.
Keep cooking. Verify the seasoning.
Put into the flash freezer.

** Sauce for the Gnudi or Orecchiette.


Pumpkin soup

Soffritto
Pumpkin
Salt, Pepper
Vegetable stock
Amaretto
Lemon grass ( or lemon zest)
Mostarda di Cremona*


Cut the pumpkin to the bic cube.
Make the soffritto. Put the the pumpkin.
Cover with the vegetable stock.
Put the lemon grass as a bouquet garni.
Cook for 1 hour at low-medium heat.

Soak the amaretto into the pumpkin soup.

Pass into the sieve.
Add the fresh cream( or coconut milk) for the consisitency.

Verify the seasoning.

** Serve as a sauce of Grooper.


Baba

500g Flour- Manitoba 0
150g Butter (small cube)
75g Sugar
50g Yeast
7P Egg
Vanilla

Mix the flour, sugar, yeast and 4 eggs in the mixer the hook at medium low speed.
Incorporate half of the butter little by little.
Add 1 egg. Increase the speed.
Add the rest of the butter.
Put the rest of the egg.
Mix until the douge is elastic.
Leave in the fridge for 30 minutes.

Spray the moulds. Fill the mould less than half.
Leave to rise in warm place.

Bake in the oven for 7~8 minutes at 190℃.

Sirup for baba

1kg Water
500g Sugar
Rhum

Boiling the water and sugar.
Skim. Add the rhum or Limoncello

Whip Cream

500g Fresh cream
80g Powder sugar

Melt the powder suagr in the cream with the whisk.
Put into the Syphon.
Charge one gaz.





Chocolate Mousse

Pâte à bombe

300g Egg yolk
200g Sugar
70g Water


Chocolate

330g Valhona 70%
110g Butter

1.5 p Gelatine

Cream chantilly

500g fresh cream whipped 70%
or
(350g fresh cream + 150g mascarpone)


1. Whisk the egg yolks until light and creamy.
Cook the sugar syrop to 121℃. Keep the mixer beaters running,
drizzle the syrup onto the yolks and beat on maximum speed until cold.


2. Melt the chocolate and butter in bain-marie.
Incorporate the soaked and drained gelatine leaves below at 60℃.

3. Mixer la pâte a bombe with chocolate mixture.
Incorporate the whipped cream carefully.
Put into the flash freezer.

Biscuit without Flour

240g Egg white
250g Sugar
160g Egg yolks
70g Cocoa powder


Whip the egg white and sugar.
Add the egg yolks.
Incorporer the cocoa powder very carefully.

Bake for 15~20 minutes at 160~170℃.

GANZO'S MASTER RECIPES 3

Rice cream

3 liter of milk

1 liter of cream

200 gr of washed rice (parboiled)

300-400 gr of sugar

2 spoons of cardamom

First we boiled the cream, milk and the sugar together in a pot.

Then we turn of the fire and add the cardamon. after a few minutes we taste to

Se if there a cardamom taste, if there is, we take out the cardamon from the pot.

Then we add the rice and cook on low heat.

We keep cooking it until it's ready.

The rice cream should be kept in the refrigerator.

Peperonata

10 pilled yellow pepperoni

4 chopped red onion

Cherry tomatoes confit

Tomato sauce

Black olives

Capri's

Herbs

Sauté the onions with the cherry confit in a pot.

Add the pepperoni to the pot.

Add the tomato souse to the pot.

When it's almost ready we add the olives

And the Capri's.

Chopped the herbs and add them to the pot

And then remove the pot from the fire.

Tuills

500 gr of sugar

125 gr of poppy seed

125 gr of sesame seed

165 gr of flour

250 gr of melted butter

Jus from 4 oranges

Mix all the ingredients and put in the refrigerator.

Bake for 8-10 minutes at 170c.

Cat thong

190 gr of flour

225 gr of sugar powder

250 gr of melted butter

Pinch of salt.

Vanilla jus.

Mix all the ingredients and put in the refrigerator.

Bake for 10 minutes at 165c.

We can remove a little from the sugar and add instead

Coco powder for dark color.

Pecorino cheese flan with zucchini and pear sauce

Flan

1 liter of cream

100 gr of parmegiano cheese

200 gr of pecorino cheese

70 gr of corn starch

8 egg yolk

Salt

Pepper

10 zucchini

Cat the zucchini to thin strips and fried them until -

They get little gold and let oil go out.

Put the cream in a pot with salt and pepper.-

When the cream are hot transfer a little-

To a pot with the corn starch and mix until it smooth.

When the cream start to boil add it to the pot-

With the corn starch until it's get hard and cool it.

After its cool add the egg yolk and the parmegiano-

And big chunks of pecorino cheese.

Mix it good. -

Put the zucchini in a nice way on an aluminum cocotte.

Put the cheese mix in the cocotte and cover

With the zucchini.

Put the cocottes in a trey with water.

Bake for 25-30 minutes at 160c.

When it's ready cool it in the fridge.

Bake it again for 5 minutes before serving.

Pear sauce

Pears

Butter

Ascorbic acid

Cat the pears to dices and cook them with the butter in a pot.

When they start to get gold remove it from the fire and add

The ascorbic acid. (To prevent corrosion at the pears)

Mix it on the mixer until it smooth and cool it.

Chicken liver pate

1 kg of chicken liver

6 chopped white onion

1 chopped carrot

1 chopped celery

3 copped garlic calve

Olive oil

Put the chicken liver in a ball and marinade it with some vinegar

For 15- 30 minutes.

Cook al the vegetables in a pot until they get soft.

After that add the liver to the pot and cook

For 10 minutes on medium heat.

After that put on high heat and add some wine.

Evaporate the wine and remove from the fire.

Add 3 spoons of Capri's, 70 gr of anchovies

And 300 gr of butter.

Mix it until it smooth in the mixer.

put it in a terrine and cool it.

Apple tart with stracchino mousse

Tart

400 gr of butter

200 gr of sugar powder

4 egg yolk

500 gr of flour

100 gr of corn starch

Put flour, sugar powder and corn starch in a mixer.

Cat the butter to small dice, add it to the mixer and start mixing.

Add the egg yolk.

When it gets shape of a ball work with the hands and bakes it on the oven.

Crumble

220 gr of flour

50 gr of white sugar

50 gr of brawn sugar

100 gr of butter

Mix all together(not to much)

Spread it above the tart in a way that covers it all.

Apples

Cut some apples and cooked them with butter until they get gold.

Add some calvados to the apples to get strong taste of apple.

Stracchino mousses

250 gr of mascarpone cheese

400 gr of stracchino cheese

50 gr of sugar powder

50 gr of whipped egg white

1 gelatin leaves

Put the gelatin on ice water

Mix the stracchino with the sugar powder.

Heat the mascarpone in a pot (60c max)

And add the gelatin.

Mix the gelatin and transfer to the container with the cheese.

Wipe into the container the egg white and when it's ready

Transfer to a different container and put in the fridge.

Put in a trey the already cooked tart paste

Fill in the apples.

Cover it with the crumble

Bake for 15 minutes at 180c

Serve with the mousse on top.

GANZO'S MASTER RECIPES 2

Potato Foam

500g Potatoes cooked
200g Panna
150g water from cooking potatoes
70g olive oil
sale
pepe bianco

- Mix all with a hand mixer
- Strain
- put in syphon


Parfait

300g Egg Yolk whipped
100g Rum
1.5 L Panna
800 g Sugar
1 L Water
pinch of sale

- In mixer, whip egg yolks, rum and sale until a pale color is reached
- Boil sugar and water to 119*C
- Add sugar water to egg yolks and continue to mix

Pine Nuts:
250g sugar
250g water
3 handfuls of toasted pine nuts

- Create a carmel with the sugar and water, add pine nuts
- Spread out on parchment paper and let cool
- When cook, cut pinenut brittle with knife but small random pieces

- Fold in pine nuts and panna to egg and sugar
- Place in desired cups, wrap in aluminum and freeze until service


Cheese Cake

1 Kilo Philly Cheese
2 whole eggs
200g egg yolks
200g sugar
1/2 vanilla bean
250g panna fresca


- In a bowl combine eggs, sugar, panna, vanilla, and cornstarch , whisk until smooth
- Put bowl in a bain marie, and melt cheese into it
- Once it is melted and has no lumps, remove vanilla bean
- Place in a baking pan lined with parchment paper, wrap completely with plastic
- Bake until firm


Cardamon Sauce for Cheesecake

500g Panna
500g Latte
5 spoons of sugar
1 spoon of cardamon, crushed
10 Egg Yolks
5 spoons of sugar
1/2 spoon of cornstarch

-Combine panna, latte, and 5 spoons of sugar in a pot and bring to a boil
- Remove from heat and add the crushed cardamon
- Wrap pot with plastic, and let sit for 30 minutes
- In a new bowl, whisk together egg yolks with 5 spoons of sugar and cornstarch
- Strain out the crushed cardamon from the milk
- Heat milk back to 70*C, then slowly add eggs to milk while whisking
- Heat milk to 79*C
- Strain, then put in flash freezer until cool
Squid Ink Pasta
1 kilo Semola
300g Egg Yolks
300g Whole Eggs
Tuile for Parfait
90g Farina
375g Sugar
150g Butter
150g Vino Rosso
90g Hazelnuts, chopped

- Mix all dry ingredients
- Melt butter
- Combine all ingredients
- Place in container, and cool
- Spoon small circles onto mat
- Bake at 180*C for about 10 minutes


Tortino di Cioccolato Fondente

100 g Chocolate
100 g Burro
100 g Farina 00
100 g Zucchero
2 whole eggs
2 egg yolks

- Melt together chocolate and butter over a bagno maria
- Mix eggs and sugar together
- Combine eggs-sugar with chocolate, slowly
- Sift in farina, make sure there are no lumps
- Butter and flour containers
- Fill containers 3/4 full of batter
- Bake at 220*C for 9 minutes


Parfait - Chocolate Garnish

68 g Powdered Sugar
45 g Flour 00
4 g Cocoa Powder
45 g Butter, melted
85 g Egg Whites

- Mix together all dry ingredients
- Add in egg whites
- Mix in butter
- Make sure there are no lumps
- Put in pastry bag, cool
- Pipe desired design on plastic mats
- Bake for about ten minutes

Optional: toasted almonds sprinkled before baking

GANZO'S MASTER RECIPES

Basic gnocchi dough

1 kilo of mashed potatoes
250 g of flour
2or3 egg yolks
1 whole egg
salt
white pepper
ground nutmeg
saffron power
mix eggs, saffron powder, and grated parmesan cheese in to dough
can add different ingredients to change the color of the gnocchi : black ink squid, spinach, tomato paste

Basic pasta dough

500 g of flour
600 g of egg yolks
2 spoons of olive oil
salt
pepper
water (3 spoons to start)

Fried zucchini flowers

Zucchini flowers
Grated zucchini
Grated mozzarella cheese
mix grated zucchini with salt and let sit in a strainer and squeeze to drain water
sautee zucchini with 1 crushed garlic clove (leave skin on)
flash freeze
mix with mozzarella
pipe into zucchini flowers

fry to order

Puff Pastry ready to go!

thin dough and roll it to create sporatic airholes
layer 2 sheets of dough on a pan and separate with parchment paper
cook blind for the first 10 minutes at 200 C
dust with sugar evenly
set oven at 230-240 C
place tray in the oven for 4-5 minutes for caramelization

White Chocolate Mousse for millefoglie

300 g of cream
300 g of white chocolate
place cream and chocolate together in a pot
put mixture in a bain marie at a simmer (60 C) to melt
do not over heat chocolate
semi whip 300 g of cream with a pinch of salt and refrigerate
place 2 gelatin leaves in ice water to rehydrate it
combine chocolate and cream mixture with whipped cream and gelatin and fold
transfer to a piping bag

Master in Italian cuisine 2008/9

From the left..Tsabari Omer, Siciliano Karly, Kim Ji Yeong, Jeon Hye Yuong