Italian Taste
01 —
Lobster Salad and Oscietra Caviar celery jelly, couscous, winter leaves and champagne dressing
For 1 pax
15gr couscous
30gr lobster medaillons
15gr oscietra caviar
5gr cucumber
5gr red radish
5gr celery root
15gr celery jelly
3gr green mustard leave
3gr red mustard leave
3gr ice plant
3gr mixed salad
3gr shungiku salad
3gr baby endive
champagne dressing
50gr shallots
300gr champagne (or prosecco)
150gr extra virgin olive oil
salt and pepper
celery jelly
100gr celery root juice
9 gr gelatine
Preparation:
- cut in small dices: celery root, cucumber, red radish, shallots – champagne dressing: in a bowl, reduce the shallots in champagne until reduction to 1/3, then strain the juice and mix with extra virgin olive oil, salt and pepper
- celery root jelly: put the diced celery root into a juicer and mix, strain the juice and cook under medium heat until reduction, add the gelatine, chill and store in the fridge until formation of jelly, cut in small dices
- prepare the couscous and transfer onto a plate, put the (half) boiled lobster medaillons on top
- mix all salads, cucumber and red radish, put on top of the lobster and sprinkle the celery root jelly around
- champagne dressing and garnish with oscietra caviar
02 —
Homemade Cavatelli shellfish ragout and sea urchin
For 1 pax
70gr cavatelli
5gr sea Urchin
15gr scampi (no shell)
15gr octopus
20gr snapper
15gr lobster (no shell)
30gr diced cherry tomato
5gr chopped garlic
50gr lobster stock
50gr seafood soup
3gr basil
salt
white pepper
dry chilli
Preparation:
- Seafood: cut the scampi, octopus, snapper and Lobster into small dices, marinate with extra virgin olive oil, salt and white pepper
- pan-fry the garlic and dry chilli until golden color, put on side
- cook the diced cherry tomatoes in medium heat, add lobster stock and seafood soup
- separately, pan-fry the seafood and mix with garlic chilli, basil
- add seafood-tomato sauce
- cook the cavatelli in saltwater for 3 minutes
- mix with the sauce and cook for another 3 min
- transfer onto a plate, garnish with sea urchin on top
03 —
Tajima Short Rib and Beef Tenderloin, Red Wine and Plum Sauce, Whipped Potato
Red wine and plum sauce, whipped potato
160 gr short rib (big squared)
180 gr beef tenderloin (wagyu)
100 gr carrots
100 gr celery
80 gr onion
80 gr leek
100 gr Italian tomato
5 gr garlic
1 pcs bay leaf
20 gr parma ham
40 gr porto wine
40 gr red wine
160 gr veal stock
30 gr dry plum
8 gr rosemary
60 gr extra virgin olive oil
Preparation of base sauce:
- Saut all the vegetables in a big bowl until they are soft
- Put the ham, plum, porto and red wine in the bowl. Cook everything in the bowl until the alcohool is evaporated. After put the veal stock
Preparation:
- Pan fried the short rib until a golden colour and put in the bowl with the base sauce
- Put the bowl in oven at 200 degree for 2 hours.
- Then take out the short rib cut big squared and the base sauce strim it
- When the serve take out the short rib and heat again in sauce, and pan fried the beef tenderloin in pan.
04 —
Coffee Trio of Tiramisu, Warm Coffee Tart and Crunchy Coffee Ice Cream
For 4 pax
For the Tiramisù
- 48 gr yolk
- 40 gr sugar
- 120 gr whipped Cream
- 200 gr mascarpone
For the Coffee Gelly
- 160 gr espresso
- 60 gr sugar
For the sponge
- 64 gr ground almond
- 20 gr cake flour
- 80 gr icing sugar
- 40 gr sugar
- 132 gr egg white
For the Coffee tart
- 4 pcs egg yolk
- 80 gr sugar
- 128 gr milk
- 20 gr coffee powder
- 56 gr coffee bean
- 320 gr cream
For the Coffee Ice Cream
- 800 gr milk
- 240 gr cream
- 120 gr coffee Bean
- 70 gr milk powder
- 50 gr yolk
- 180 gr sugar
- 20 gr coffee powder
- 30 gr water
