food

Crocante, Cremoso e Gostoso

O chef Alex intensifica seu jogo na cozinha com lula frita e aioli de açafrão, risoto cremoso com pesto e, em seguida, deixa tudo mais gelado com uma cremosa granita de morango e maçã.

food

Crocante, Cremoso e Gostoso

O chef Alex intensifica seu jogo na cozinha com lula frita e aioli de açafrão, risoto cremoso com pesto e, em seguida, deixa tudo mais gelado com uma cremosa granita de morango e maçã.

Supplies

Risotto

  • 1c Carnaroli Rice, Acquerello Rice or Arborio Rice (I prefer the Carnaroli or Acquerello)
  • 6 c. Chicken stock
  • 1 yellow onion brunoise
  • 1/4 c dry white wine
  • 2 T butter
  • 3 T Cold butter dice
  • 2 T Mascarpone
  • 1/2 c. Parmesan microplaned

Pesto

  • 1/2 c pine nuts
  • 1 c. parmesan microplaned
  • 2 garlic cloves finely grated
  • 3 bunches basil leaf (about 5 cups)
  • 1/2 c. olive oil
  • 1 t. kosher salt

Passo a passo

Risotto

  1. Heat a large heavy bottomed pan and melt 2 T. butter. Also heat chicken stock in pot next to the pan.
  2. Saute onion making sure not to brown. Once they are translucent, add rice.
  3. Toast the rice, making sure they become well-coated with butter and onions and heated through, again with no color.
  4. Add white wine and let it reduce and evaporate, continuing to stir till all the wine has disappeared.
  5. Now start by adding 1 ladle at a time of the stock, stirring until the stock is almost absorbed by the rice (the idea is to keep the consistency runny at all times). Then add the next ladle.
  6. Start testing the rice about 15 min in. Once the rice is almost finished (al dente) remove from heat.
  7. Make pesto.
  8. Return to risotto and add your cold butter, mascarpone and parmesan. Fold in ingredients, then serve in shallow bowl.
  9. Place a dollop of pesto in center of risotto and serve.

Pesto

  1. Place all ingredients into blender and blend until smooth.

Supplies

Fritto Misto

  • Vegetable oil to fry in large heavy duty pot
  • 1 c. All-purpose flour
  • 2-2.5 c. club soda
  • 6 peeled and cleaned shrimp
  • 8 pieces small squid with tentacles
  • 4 pieces fennel thin slice
  • 4 pieces leeks white parts only
  • 4 pieces asparagus
  • 2 slices meyer lemon
  • 4 leaves sage
  • 4 sprigs parsley
  • 1 lemon halved
  • 2 T. Kosher salt

Saffron Aioli Sauce

  • 2 garlic cloves
  • 1 t. fleur de sel
  • 1 egg yolk
  • 1 c. olive oil
  • 1 t. saffron threads

Passo a passo

Fritto Misto

  1. Heat oil to 350 F.
  2. Prep and cut all ingredients.
  3. Mix flour and club soda with a little salt. Reserve some flour for dredge.
  4. Working in small batches dredge ingredients and dip into batter, frying until golden brown.
  5. Remove from fryer and transfer to paper towels or wire rack, season with salt.
  6. Serve with halved lemon.

Saffron Aioli Sauce

  1. Using a large smooth mortar and pestle, crush garlic, saffron and salt until paste forms.
  2. Add egg yolk then slowly stream in olive oil until emulsified.

Supplies

  • 4 c. strawberry
  • 2 each honey crisp apple
  • 4 T. lemon juice
  • 4 T. simple syrup
  • 1 c. sparkling water

Passo a passo

  1. Juice strawberries and apple.
  2. Combine juice with sparkling water, simple syrup and lemon juice.
  3. Pour into baking tray and freeze.
  4. Whisk every 20 minutes until evenly frozen shavings form.