Amuse bouche

We welcome the New Year with a trilogy for every taste!

Category: Welcome

Ingredients for 4 people:

1. Calamarata stuffed with seitan ragu & chickpea foam
   1. 250 gr. Calamarata
   2. 200 gr. Ragu seitan
   3. 50 gr. Pomodorella sauce
   4. 100 gr. Chickpeas cream
   5. 400 ml Milk
   6. 80 gr. Proespuma cold
   7. Salt, Pepper, Olive oil
2. Tuna tartare with red fruit in rice crackers
   1. 200 gr. Tuna
   2. 20 gr. Forest fruit
   3. 15 ml Vinegar pomegranate – elderberry
   4. 5 gr. Cacao allspice –raspberry
   5. 5 gr. Chives dry
   6. 10 gr. Grapeseed oil
   7. Salt, Olive oil
   8. For the rice cracker:
      1. 200 gr. Baldo rice
      2. 1 ltr Water
3. Beef cheeks with chocolate flavor in chimichurri sauce
   1. 500 gr. Beef cheeks
   2. 200 gr. Gravy sauce
   3. 100 gr. Double concentrated tomato paste
   4. 250 gr. Red wine
   5. 50 gr. Pulled pork seasoning
   6. 150 gr. Mole puebla
   7. 200 gr. Chimichurri breading
   8. 100 gr. Breadcrumbs
   9. 150 gr. Flour
   10. 5 Eggs
   11. Salt, Olive oil

Preparation time:

1. Calamarata stuffed with ragu seitan & chickpea foam: 30 minutes preparation & 10 minutes execution
2. Tuna tartare with red fruit in rice crackers: 15 minutes preparation & 10 minutes execution (cracker needs about 6 hours)
3. Beef cheeks with chocolate flavor in chimichurri sauce: 3 hours preparation & 10 minutes execution

Execution:

1. Calamarata stuffed with ragu seitan & chickpea foam
   1. Boil the pasta for 4 minutes, drain them and cool them down to stop boiling.
   2. Then fill them and place them in a pan where we have covered the bottom with pomodorella.
   3. Bake in 180 degrees for about 15 minutes.
   4. For the chickpea foam:
      1. In a pot, heat the milk with the chickpea cream and just before it starts boiling, remove it from the heat.
      2. Add the proespuma and mix it until it becomes a mixture.
      3. Let it cool down and place it in chiffon.
2. Tuna tartar with red fruits on rice crackers
   1. Place the tuna in a bowl and add the vinegar with pomegranate – elderflower, salt and olive oil.
   2. Mix it and let it get marinated for about 5 minutes.
   3. Then add the rest of the ingredients, mix and serve.
   4. For the rice cracker
      1. Boil the rice until it absorbs 1 liter of water and then blend it until it becomes a porridge.
      2. Then spread the mixture on a pan with non-stick paper and place it in the oven at 30 degrees until the mixture gets completely dry.
      3. Then break the mixture into pieces and fry in hot oil until it puffs up and becomes a cracker.
3. Beef cheeks with chocolate flavor in chimichurri sauce:
   1. Add olive oil to a pot and sauté the cheeks.
   2. Add the double-concentrated tomato paste.
   3. Reduce the heat by pouring wine.
   4. Add the gravy and the pulled pork seasoning.
   5. Cook in low heat until the cheeks become soft.
   6. Once the meat is ready, add the mole and mix, correcting the salt if needed.
   7. Let the cheeks cool and then “pluck” them with our hands creating small fibers.
   8. Place them in the fridge for one hour.
   9. Then shape the meat into small balls so that we can bread them.
   10. For the breading:
       1. Mix the chimichurri along with the breadcrumbs in a bowl.
       2. Place the flour in another bowl and beat the eggs in a third bowl.
       3. Bread the cheeks with the well-known “flour-egg-breading” process.
       4. Fry them in olive oil until they get a nice golden color.
       5. Cut it in the middle and serve it out.

Special credits to CONCEPT company for their equipment contribution.