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