Biscuit (for mousse cake)
240 g egg whites
250g sugar
160g egg yolks
70g bitter cocoa
1. whip eggwhites and sugar
2. whip egg yolks
3. incorporate whipped yolk in to sugar and egg white mix
4. add cocoa slowly with sifter and stir
*160 C 15-20 min
Salted Cod “Vicentina’s style”in phyllo dough with soft polenta
Soffritto for 1 kilo of cod: onions (300g), chopped parsley, anchovies (5), garlic (4 cloves)
-cover filet of cod with flour and parmesan
-add filet to soffritto and cover with milk and cream and cook low until dry (stir continuously)
-cool
-put in piping bag and roll in 2 buttered, layered pieces of phyllo dough
*220 C 7min
Soft Polenta
1 ltr of liquid (1/2 milk, ½ water)
250 g of polenta (corn flour)
s+ p tt
herbs
olive oil
cheese
(There are lots of options to add for flavor)
- at boil, lower heat, incorporate polenta
*the less polenta, the softer it will be
-when it thickens, add milk or water
Red Mullet filet encrusted with almonds and fresh herbs, orange and crunchy sautéed fennel sauce
-filet mullet, wash and grate from all scales
-sauce: 1 kilo cherry tomatoes
1 garlic clove
Fish bones
Splash of white wine
Olive oil
-cut tomatoes into ½ or ¼
-sweat garlic in olive oil until golden
-mash bones and add to pan
-when bones are a grayish color, add wine
-evaporate wine and add tomatoes
-cook on medium heat (15 min)
-when done, work on a food mill
-orange segments
-salad
-1 fennel (diced)
-chop shallot fine
-sauté shallot in butter and add fennel until crunchy and brown
Toasted mullet
-½ toasted almond flour, ½ bread crumbs
-cover mullet in flour mix
-cold pan, sautee mullet until brown, bake (2 min)
Buckwheat Pasta Dough
150g semolina
150g farina 00
150g buckwheat flour
300g egg yolk
s+p
h20
olive oil
Sicilian Bread
1 kilo semolina
35 g yeast
600g water
7g olive oil
50g butter
2 egg yolks
sesame seeds on top
*200 C, 12 min.
