FERRAGOSTO
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Serves 8
AMUSE-BOUCHE
Prosciutto Wrapped Figs with Bellini
HORS
D'OEUVRE
Amberjack Carpaccio
Consommé
with Prawn Tortellini
Ciabatta
ENTRÉE
Seared Seabass with Saffron Sauce
Wilted Amaranth Greens and Whipped Parsnip
INTERMEZZO
Honeydew Sorbet
RELEVÉ
Wild Mushroom Chicken Marsala
Porcini Risotto
SALAD
Heirloom Tomato Caprese
SAVOURY
Stuffed Zucchini Flowers
DESSERTS
Raspberry Panna Cotta
Tiramisu
PETIT
FOUR
Orange Pistachio Biscotti with Vin Santo
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Prosciutto Wrapped Figs
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8
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figs, halved
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60
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grams caprino (fresh goat cheese)
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freshly ground black pepper
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8
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slices prosciutto, halved lengthwise
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16
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rosemary stems, 2-cm long each
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aa
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olive oil
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aa
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rosemary tips
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aa
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honey
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lemon zest
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Place
figs on a work surface, skin-side down. Gently make a small indentation in each
center with a teaspoon. Season caprino with black pepper; fill the indentations
with cheese mixture. Wrap a prosciutto slice around each fig halve; spear a
rosemary stem through center to hold prosciutto in place. Place in a baking
sheet; brush lightly with olive oil. Bake in a 190°C oven until prosciutto
begins to crisp, about 15 minutes. Remove browned rosemary stems; replace with
fresh rosemary tips. Transfer to a platter; drizzle with honey. Garnish with
lemon zest; serve as guests arrive.
32x32-cm
platter
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Prosciutto
Wrapped Figs
http://tastefoodblog.com/2012/09/19/legends-of-europe-prosciutto-figs-with-goat-cheese-and-rosemary/
Bellini
Prosecco
is an Italian sparkling white wine, generally a dry or extra dry wine.
For each serving:
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50
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ml white peach purée
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100
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ml Prosecco, chilled
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Pour
peach purée into a chilled champagne flute; gently add sparkling wine. Stir
gently; serve as guests arrive.
8 @
champagne flutes
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Bellini
Amberjack Carpaccio
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300
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grams sashimi-grade amberjack
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30
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grams grey sea salt
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½
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lemon, zest and juice
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5
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ml white wine vinegar
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5
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grams light brown sugar
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1
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clove garlic, sliced
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aa
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dill fronds
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aa
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fennel fronds
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aa
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extra-virgin olive oil
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micro herbs
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edible flower petals
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Coat
amberjack fillet with grey sea salt. Cover; chill for 3 hours. Rinse; pat dry.
Combine lemon juice, lemon zest, vinegar, brown sugar, garlic, dill, fennel, and
50 ml olive oil. Transfer to a resealable bag; add amberjack fillet. Marinate,
chilled, for 8 hours.
Wipe
clean amberjack fillet; thinly slice. Fold each slice in half lengthwise; roll
up. Arrange onto plates; drizzle with olive oil. Garnish with micro herbs and
edible flower petals; serve.
8 @
20x20-cm plates
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Amberjack
Carpaccio
Consommé with Prawn Tortellini
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400
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grams chicken breast, skinned
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400
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grams mirepoix, cut up
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2
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egg whites
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2500
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ml chicken stock, cold
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sea salt
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8
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Prawn Tortellini
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aa
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chives
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Grind
together chicken, mirepoix, and egg whites; divide in two. Stir one part into cold
chicken stock; heat, stirring, until almost to a simmer. Cease stirring; simmer
for 40 minutes. Strain; cool in an ice bath. Repeat the process with the
remaining ground mixture. Strain; degrease thoroughly.
Season
consommé with sea salt; ladle into wide-brimmed bowls. Place in Prawn Tortellini;
garnish with chives. Serve.
Prawn Tortellini
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90
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grams all-purpose flour
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1
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egg
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8
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prawns, shelled, deveined
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aa
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sea salt
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Make
pasta dough with flour and egg. Roll out to 50x25-cm; cut in eight. Wrap a
prawn with each piece; fold to seal edges. Trim edge with a fluted pastry wheel;
press ends together to form tortellini. Cook in boiling salted water until al
dente; drain.
8 @
240-ml wide-brimmed bowls
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Consommé
with Prawn Tortellini
Ciabatta
The Starter Dough
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190
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grams all-purpose flour
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190
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ml water
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¼
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package active dry yeast, 1.75 g
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Mix
flour, water, and yeast. Cover; let ferment in room temperature for 12 hours.
The Bread Dough
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15
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ml olive oil
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190
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ml water
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310
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grams all-purpose flour
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¼
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package active dry yeast, 1.75 g
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10
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grams sea salt
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aa
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dusting flour
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Mix
Starter Dough with olive oil and 150 ml water. Add flour and yeast, kneading
into a dough. Let rest for 30 minutes. Add sea salt and the remaining 40 ml
water to make a soft dough. Cover; let ferment for 3 hours.
Knock
back; divide in two. Gently stretch each piece to form an oblong shape; place
on a parchment-lined baking sheet. Cover; let proof for 1 hour. Bake in a 220°C
oven for 35 minutes, under steam for the first 15 minutes. Cool; slice. Serve
on a wooden board.
40x28-cm
wooden board
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Ciabatta
Seared Seabass
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8
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pieces seabass fillets, with skin, 120 g each
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sea salt
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freshly ground white pepper
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30
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ml olive oil
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30
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grams butter
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aa
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Whipped Parsnip
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Wilted Amaranth Greens
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Saffron Sauce
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Sprinkle
seabass with sea salt and white pepper. In a skillet sear seabass, skin-side
down, in olive oil and butter until crisp. Turn; sear the other side until just
cooked through. Drain.
Mound
Whipped Parsnip in plates; top with Wilted Amaranth Greens. Drizzle with Saffron
Sauce; place in seared seabass. Serve.
Whipped Parsnip
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1
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head garlic
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500
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grams parsnip, peeled, cut up
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sea salt
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60
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ml cream
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30
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grams butter, at room temperature
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freshly grated nutmeg
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freshly ground white pepper
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Cut
0.5 cm off top of garlic; discard. Wrap in foil; roast in a 175°C oven until
tender, about 1 hour. When cool, squeeze out roasted flesh.
Cook
parsnip in boiling salted water until very tender, about 25 minutes. Drain
well, reserving 120 ml cooking liquid. Mash parsnip; add cream, butter, nutmeg,
and roasted garlic flesh; whisk until smooth, thinning with reserved cooking
liquid if necessary. Season with sea salt and white pepper.
Wilted Amaranth Greens
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1
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clove garlic, minced
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10
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ml olive oil
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10
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grams butter
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300
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grams young amaranth greens
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aa
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red wine vinegar
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aa
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sea salt
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Sauté
garlic in olive oil and butter until fragrant. Stir in amaranth greens; remove
from heat. Drizzle in vinegar; season with sea salt. Continue stirring and let
the greens wilt in the skillet's residual heat.
Saffron Sauce
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aa
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searing skillet from seabass
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250
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ml vermouth
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10
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thyme sprigs
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½
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gram saffron strands soaked in 30 ml water
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250
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ml cream
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30
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grams butter
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aa
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sea salt
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Skim
off fat from skillet. Deglaze with vermouth. Add thyme and saffron with its
soaking water; reduce to 80 ml. Stir in cream; heat through. Whirl in butter;
season with sea salt if necessary.
8 @
28x28-cm plates
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Seared
Seabass with Saffron Sauce
Honeydew Sorbet
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500
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grams honeydew, peeled and seeded
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100
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grams granulated sugar
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40
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ml Muscadet
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2
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limes, zest and juice
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Cube honeydew; add sugar, wine, lime zest, and lime juice; purée until sugar has dissolved. Chill. Churn in an ice cream maker until frozen. Scoop into 8 chilled champagne coupes; serve.
8 sets @ champagne coupe w/ saucer
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Honeydew Sorbet
Wild Mushroom Chicken Marsala
Chicken
suprêmes are boneless, skinless chicken breast halves.
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8
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chicken suprêmes, 120 g each
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aa
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sea salt
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aa
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freshly ground black pepper
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60
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grams all-purpose flour
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60
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ml olive oil
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30
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grams butter
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2
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shallots, minced
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4
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cloves garlic, minced
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100
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grams fresh chanterelles, sliced
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100
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grams fresh cremini mushrooms, sliced
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100
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grams fresh oyster mushrooms, sliced
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250
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ml marsala
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250
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ml chicken stock
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aa
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Porcini Risotto
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250
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ml cream
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aa
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snipped tarragon
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Pound
chicken lightly to an even thickness. Sprinkle with sea salt and black pepper.
Dredge in flour, shaking off excess. Sear in olive oil until lightly golden
brown, about 2 minutes on each side. Transfer to a plate.
Add
butter to the sautéing pan; sweat shallots and garlic. Tip in mushrooms; season
with sea salt and black pepper. Sauté until mushrooms are tender, about 5
minutes. Stir in the remaining flour; sauté until combined. Pour in marsala and
chicken stock; cook until thickened and bubbling. Return chicken to pan; heat
through, about 2 minutes on each side.
Transfer
chicken to plates; mound Porcini Risotto on the side.
Stir
cream into the sauce in pan; cook until thickened. Divide among plates. Garnish
with tarragon; serve.
Porcini Risotto
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30
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grams dried porcini, soaked in 120 ml water, do not drain
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200
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ml brown chicken stock
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15
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grams minced onion
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15
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ml olive oil
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15
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grams butter
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120
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grams Arborio rice
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15
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grams freshly grated parmesan
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aa
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sea salt
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freshly ground black pepper
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Squeeze
porcini; chop. Strain soaking liquid. Mix with brown chicken stock; bring to a
simmer.
Sweat
onion in olive oil and butter. Tip in rice, stirring to coat. Add half of simmering
stock mixture, stirring constantly until all absorbed. Stir in porcini. Add the
remaining stock mixture, stirring until rice is al dente. Remove from heat;
stir in parmesan. Season with sea salt and black pepper.
8 @
28x28-cm plates
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Wild Mushroom Chicken Marsala
Heirloom Tomato Caprese
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8
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heirloom tomatoes, 120 g each
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500
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grams fresh mozzarella, sliced 0.5-cm
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basil leaves
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smoked olive oil
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sea salt
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freshly ground white pepper
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Slice
a tomato crosswise; layer with fresh mozzarella slices and basil leaves. Place
in a plate; drizzle with smoked olive oil; season with sea salt and white
pepper. Repeat with the remaining tomatoes. Serve.
8 @
20x20-cm plates
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Stuffed Zucchini Flowers
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6
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pimientos (cherry peppers)
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aa
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extra-virgin olive oil
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aa
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sea salt
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freshly ground white pepper
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200
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grams fresh ricotta
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20
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grams chives, thinly sliced
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8
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zucchini flowers with baby zucchini
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aa
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herb-infused olive oil
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frisée
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8
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very thinly sliced crostini
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Roast
pimientos over open flame of gas burner until very well charred all over, about
20 minutes. Place in a bowl; cover tightly with cling film. Let stand for 20
minutes until charred skins have softened. Wipe off skins with a towel. Cut
each into 4 wedges; remove seeds. Dress with olive oil, sea salt, and white
pepper.
Mix
ricotta with chives; season with sea salt and white pepper. Transfer to a
piping bag; fill into zucchini flowers. Cut baby zucchinis in a fan shape
without detaching the flower. Steam for 2 minutes.
In
each plate create a fan with 3 wedges of roasted pimiento. Place in a zucchini
flower; drizzle with herb-infused olive oil. Garnish with dressed frisée and
crostini.
8 @
20x20-cm plates
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Stuffed Zucchini Flowers
https://www.finedininglovers.com/recipes/side/zucchini-flowers-recipe/
Raspberry Panna Cotta
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500
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ml half-and-half
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50
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grams granulated sugar
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1
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vanilla bean, split lengthwise
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1
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envelop unflavored gelatin, 7 g
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Raspberry Coulis
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24
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raspberries
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8
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mint twigs
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Heat
half-and-half, sugar, and vanilla bean until sugar has dissolved. Remove from
heat; let steep for 30 minutes. Strain. Soften gelatin in 60 ml water; heat to
dissolve. Stir into gelatin mixture; divide among eight 80-ml molds. Cover;
chill until set, about 4 hours.
Unmold panna cotta onto plates; stroke plates with Raspberry Coulis; garnish with raspberries and mint twigs. Serve. Raspberry Coulis |
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120
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grams raspberries
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25
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grams granulated sugar
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Bring
raspberries, sugar, and 50 ml water to a boil; simmer until berries are soft,
about 5 minutes. Remove from heat; purée. Strain, pressing fruits through sieve.
8 @ 20x20-cm plates |
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Raspberry Panna Cotta
Tiramisu
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3
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eggs, separated
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50
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grams granulated sugar
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60
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ml Baileys Irish Cream
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400
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grams mascarpone
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16
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lady ginger biscuits, broken up
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300
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ml freshly brewed coffee
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15
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grams cocoa powder
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15
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grams icing sugar
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aa
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semisweet chocolate
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8
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chocolate curls
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Whisk
egg whites until soft peaks form. Whisk egg yolks with granulated sugar until
fluffy and pale; whisk in mascarpone, followed by Irish cream. Fold in egg
whites in two batches.
Soak
lady fingers in coffee; drain well. Mix cocoa powder and icing sugar.
In
8 cups layer mascarpone mixture, cocoa sugar, and coffee lady fingers, with
mascarpone mixture as the top layer. Shave chocolate atop; garnish with
chocolate curls. Serve.
8
sets @ 240-ml cups w/ saucer
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Tiramisu
Orange Pistachio Biscotti
Biscotti are
twice-baked after-dinner treats and may be dipped in a drink, traditionally Vin
Santo.
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135
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grams all-purpose flour
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100
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grams granulated sugar
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5
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grams baking powder
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30
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grams candied orange, finely diced
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aa
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zest of 1 orange
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2
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large eggs, beaten
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30
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ml orange juice
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180
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grams shelled unsalted pistachios
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Combine
flour, sugar, and baking powder, toss in candied orange and orange zest. Mix in
beaten eggs and orange juice, tip into dry ingredients, stir to combine. Add
pistachios, knead 2 minutes. Divide into two pieces, shape each into a log. Place
on a parchment-lined baking sheet, bake in a 175°C oven for 25 minutes, till
lightly browned and firm to the touch.
Cool
10 minutes. Slice into 1.2-cm slices. Arrange on parchment-lined baking sheets,
bake another 7 minutes. Cool well, makes 24 dry and crunchy biscotti.
Arrange
on an earthen platter; serve.
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Orange
Pistachio Biscotti
Vin Santo
Vin
Santo del Chianti, or more simply Vin Santo, is a dessert
wine with a characteristic dry and velvety flavour, and with an alcohol
strength that makes it a liqueur wine. It is
one of the symbols of the Tuscany region, and the traditional pairing of
biscotti.
Serve
Vin Santo at cellar temperature, and in glasses so biscotti can be dipped in.
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Vin
Santo
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