MARILISA S CHRISTMAS MENU

Transcription

1 MARILISA S CHRISTMAS MENU

2 APPETIZER RUMP STEAK TARTARE WITH WHITE TRUFFLE SHAVINGS Preparation time: 35 minutes 450 g (1lb) of lean rump steak (preferably Piedmonte fassona) 40 g (1 ½ oz) white truffle Salt Freshly ground black pepper 6 tablespoons of extra virgin olive oil Finely chop the meat with a knife to reduce it to a rather fine pulp. Season with salt, pepper and oil and add about 15 grams of grated truffle to flavour the mixture. Allow the flavours to develop at room temperature for about 20 minutes. Place the mixture in individual food moulds with a diameter of 8 cm (3 in) to create individual portions. Turn the moulds out onto a serving plate and complete with white truffle shavings and a drizzle of extra virgin olive oil. Serve immediately. PALAZZO DELLA TRE Veronese Igt Poggio al Tesoro SOLOSOLE VERMENTINO Bolgheri Doc 2012

3 FIRST DISH STRACCIATELLA BROTH BY ALLEGRINI This home-style soup that we incorrectly call stracciatella is actually a recipe that is halfway between stracciatella (egg drop soup) and passatelli (stringy pasta in broth). The fresh pasta is simple yet exquisite and so it is perfect for the busy festive season. Preparation time: 3o minutes 2 tablespoons of flour 2 tablespoons of breadcrumbs 120 g of Parmesan cheese (Parmigiano) 2 whole eggs, 2 egg yolks 1 nutmeg salt Prepare a flavoursome meat stock by cooking a piece of beef (shoulder or knuckle) and half a boiler hen with a rib of celery, a carrot and a small onion in 4-5 litres (8-10 pints) of water for at least 2 and a half hours. Put 2 tablespoons of flour in a bowl, add the eggs and beat with a fork, then add the parmesan cheese, breadcrumbs, salt and a generous amount of grated nutmeg. Mix all the ingredients well to form a soft mixture. If it is too stiff, add a little broth, if too runny, add some breadcrumbs. To form the stracciatelli, take a tablespoon of the mixture and using a teaspoon, drop small scoops into the hot broth. Turn up the heat and bring to the boil, then lower the heat and cook for 7-8 minutes. LA GROLA Veronese Igt Poggio al Tesoro SONDRAIA Bolgheri Doc

4 SECOND DISH PK CHOPS WITH CREAMED LEEKS Preparation time: 2 hours INGREDIENTS TO SERVE 4-6: Pork ribs Oil 1 litre (35 fl. oz) meat or vegetable stock 1 clove of garlic 1 shallot, sage and rosemary 1 glass of white wine Salt Use a stainless steel pan with a thick bottom to brown the pork chops with a little olive oil. When they are well browned, add a glass of white wine and simmer until it evaporates. Separately, chop some rosemary, the shallot, some sage and a clove of garlic and add them to the pan. Pour in the meat stock a little at a time whilst and cook for an hour and a half (you may need to increase or decrease the amount of stock as it reduces). Meanwhile, prepare the creamed leeks: Clean the leeks, slice them and sauté them in a soup pan with 2 tablespoons of olive oil on a very low heat, being careful not to burn them. Add the diced potatoes and cover with just enough boiling water. Add salt and rosemary to taste. Leave to simmer for about minutes. When cooked, blend with an immersion blender to obtain a thick creamy consistency. Serve by pouring some creamed leeks onto a plate and carefully placing the pork ribs in the centre of the plate. Add a sprinkling of pepper and a drizzle of olive oil. AMARONE DELLA VALPOLICELLA CLASSICO Doc 2009 San Polo BRUNELLO DI MONTALCINO RISERVA Docg 2006

5 DESSERT CREMA CATALANA WITH RECIOTO AND PLAIN CHOCOLATE Difficulty: average Preparation time: minutes 500 ml (18 fl. oz) milk 4 egg yolks 70 g (2 ½ oz) sugar 25 g (1 oz) dark chocolate 200 g (7 oz) Recioto (reduced) 30 g (1 oz) corn starch Cane sugar for the gratin Bring the milk to the boil. Mix the four egg yolks with sugar, the corn starch and the chocolate (previously melted in a double boiler). Pour the milk into the mixture by filtering it through a sieve to trap any milk skin. Using a whisk, stir continuously then finally add the Recioto (previously reduced) *. Pour the cream into a pan, preferably aluminium, and bring to the boil again, stirring constantly so as to avoid forming lumps. Simmer until the cream thickens. Divide into individual ramekins and set aside to cool. Sprinkle the top with brown cane sugar and caramelize with a flambé torch. Serve at room temperature garnished with fresh berries. *Bring 400 g (18 oz) of Recioto to the boil to evaporate the alcohol and the water and continue cooking over a low heat until it reduces to approx.. half of the original quantity. GIOVANNI ALLEGRINI RECIOTO DELLA VALPOLICELLA CLASSICO Docg