4 slices of wild salmon
4 medallions of monkfish
4 slices of bass
200g of “Castelluccio” lentils
300g of Colfiorito potatoes
80g of cream
1dl of maple syrup
Salt, pepper and nutmeg to taste
Extra virgin olive oil to taste
1 branch of rosemary and 1 of thyme
2 slices of garlic
50g brunoise
For fish: Wash and fillet the fishes and form small slices and arrange them as follows: the salmon passed in the white sesame (only the meat) the monkfish in a herb sauce the bass in the poppy seeds (only the meat) For the Mousse of potatoes with thyme flavour: Cook the potatoes in water, strain them and add salt, pepper and nutmeg. Cook all until creamy with thyme perfuse olive oil and add the semi-whipped cream. For the lentils Cook the lentils, drip them and pan-fry them with brunoise, 1slice of garlic and the rosemary. Add salt and pepper. To finish the dish Cook the slices of fish in a pan and put in the oven for 5 minutes in order to have a slightly uncooked core. Put as you like all the ingredients in the plate, add fresh herbs and maple syrup.
Ingredients:
300g of Carnaroli rice
2 quails
2dl of Brunello di Montalcino wine
100g of Mirepoix Baby
Salt, pepper, and rosemary to taste
Broth to taste
2 slice of cinta senese
Extra virgin olive oil to taste
4 quail eggs
2 local sausages
20g of pine nuts
Parmesan cheese to taste
2dl of quail broth
For the quail Eviscerate and wash the quails and arrange them as follows: the leg stuffed with sausage and pine nuts the brisket browned with rosemary From the carcass, prepare a broth For the rice Brown a small amount of vegetables (carrots, celery and onion) in extra-virgin olive oil. Toast the rice, Pour Brunello and continue coking with the vegetable broth and quail broth. Add salt and pepper. When almost cooked, add parmesan cheese and extra-virgin olive oil. Garniture Pouched egg quail Pieces of cinta senese Quaglia broth Frech herbs For the plate garniture Put all the ingredients as you like and add quail broth on.
For the mascarpone cream
1 egg
6 yolks
100g of caster sugar
50g of water
3.4g of gelatin
½ small cup of coffee
150g of slightly whipped cream
500g of mascarpone
How to do
Put 100g of sugar and 50g of water in a small pot and cook at 120°c.
In the kneader put the egg and the swollen yolks .
Soften the gelatine in cold water. When the sugar reaches the predefined temperature, pour on the egg mixture and, turn the kneader on until it warms up. Press the gelatine and melt it with ½ small cup of hot coffee. Join to the sugar and egg mixture and mix them.
Add the mascarpone and slightly whipped cream.
For Savoyards
7 yolks
7 albumens
125g of caster sugar
150g of superfine flour
50g of sugar
50g of superfine flour
Whip the yolks with 50g of sugar, then whip the albumens for ¾ and gradually add the remaining sugar, and beat until stiff. Put together the two mixtures and add the flour. Put the mixture in a sac and put on a silpat.
Add 50g of flour and 50g of caster sugar and sprinkle the savoyards. Put in the oven for about 6-8 minutes at 200c°.
For the syrup:
Bitter-tasting coffee to taste
Sugar to taste
Sugar the coffee as you like.
For the garnished biscuit:
80g of caster sugar
80g of room-temperature butter
80g of albumen
60g of superfine flour
30g of unsweetened cocoa powder
6 yolks
50g of sugar
100 of sugar
50g of potato flour
10g of superfine flour
Beat 80g of butter with 80g of sugar, add yolks and mix. Sift flour and cocoa and add to the mixture. Using a sac with a small hole, extend the mixture on the silpat in the shape you like. Put in the fridge.
Then combine yolks with 50g of sugar, and the albumens with 100g of sugar. Sift the flour and the potato flour. Combine the yolk mixture with the albumen mixture, then add the flour and the potato flour. Extend the mixture on the previously garnished silpat and put in the oven at 180°c -190°c until it is gilded.
Dress the mould with the garnished biscuit, pour the sugary coffee. Proceed with the first layer of mascarpone cream, then a layer of savoyards soaked in the coffee and repeat with the first layer until you arrive at the border or the mould.
?For the coffee sauce
200g of unsweetened coffee
150g of fresh cream
50g of caster sugar
Put all the ingredients in a pot and put on the stove, wait until it is thickened.
For the mascarpone ice cream
500g of Mascarpone
300g of milk
200g of fresh cream
130g of caster sugar
15g acacia honey
Boil milk with cream, add sugar and honey and mix until they are melt, put it aside.
Add mascarpone and mix. Put in the freezer ( -16°c)
Presentation Take the tiramisu from the mould and put on a plate. Add some coffee cream, the ice cream and a mint leave.
