Alajmo's Recipe

Crispy ricotta and buffalo mozzarella cannelloni with tomato sauce S

Serves 4 immersion mixer for 30 seconds. Roll 1⁄4 the length of the filo dough sheet Cannelloni around a buttered cannoli mold. Brush 12 sheets filo pastry 7 x 25 cm each the remaining 3⁄4 of the dough with egg 20 g egg whites white and lard mixture and finish rolling 10 g lard, melted the dough around mold. Bake cannoli in 0.5 g salt melted butter to grease molds 120°C ventilated dry oven for 7 minutes; remove cannoli from molds while still hot, Ricotta cream place on a baking sheet and bake again 300 g buffalo ricotta at 170°C dry oven without ventilation for 60 g grated Parmigiano 9 minutes. 10 g extra virgin olive oil 5 drops soy sauce Ricotta cream Pinch of salt Squeeze any liquid from ricotta and puree Hint of castor sugar with remaining ingredients for one minute. Transfer mixture to a pastry bag. Tomato sauce 350 g pureed canned tomatoes Tomato sauce 25 g extra virgin olive oil Sauté garlic in extra virgin oil over low 3 g garlic heat, add basil, then add tomatoes, salt 2 g salt and sugar. Simmer for 3-4 minutes, then 1.5 g of castor sugar eliminate basil and garlic. 2 basil leaves Buffalo mozzarella cubes Buffalo mozzarella cubes Dry mozzarella cubes with absorbent 8 buffalo mozzarella 1 cm cubes paper, and mix with Parmigianino and 15 g grated Parmigianino refrigerate.

Tomato comfit Tomato comfit 150 g. tomato comfit Chop the tomato comfit and transfer to pastry bag. Preparation Fresh basil leaves Preparation Extra virgin olive oil Stuff filo pastry cannelloni, alternating Basil pesto ricotta cream, a cube of mozzarella, a little basil pesto, tomato comfit and method another mozzarella cube. Seal each end with ricotta cream. Bake at 170°C. for 5 Cannelloni minutes. Serve with tomato sauce, extra Whip egg whites, lard and salt with virgin, and fresh basil. Alajmo's Recipe

Cuttlefish in the black cappuccino S

Serves 4 Method

Cuttlefish Cuttlefish 300 g cleaned cuttlefish, cut into Sweat onion and garlic in extra virgin oil, small cubes add cuttlefish, brown slightly and add 150 g vegetable gelatin broth white wine a little at a time. Evaporate 30 g white wine liquid, then add cuttlefish ink and 20 g white onion, minced the vegetable gelatin broth gradually. 20 g extra virgin olive oil Cover and cook slowly until cuttlefish 1⁄4 garlic clove is tender. 1⁄2 bay leaf Pinch of salt Potato cream Cuttlefish ink (removed from sack while Boil potatoes in a large pot of unsalted cleaning cuttlefish) water. Blend in Thermomix at 60°C adding milk, heavy cream, soy sauce, Potato cream sugar and salt. Drizzle in extra virgin 450 g white potato, peeled and cut into and emulsify with boiling broth. Pour 2 cm cubes cream in a hot terrine, add chives and 100 g fresh heavy cream mix delicately. 95 g whole milk 60 g boiling vegetable gelatin broth Preparation 20 g extra virgin olive oil Place a tablespoon of cuttlefish in a 6 g salt transparent glass and cover with potato 3 g castor sugar cream. Garnish with a few drops of 3 g chives, minced cooking juice and extra virgin; sprinkle 1.5 g soy sauce with a pinch of chive.

Preparation 1 tsp. chives, minced A few drops of extra virgin olive oil Alajmo's Recipe

Hand-chopped beef on bark (To eat with one’s fingers, dedicated to the Brotherhood of the Knights of Le Calandre) S

Serves 4 Method

Chopped beef Chopped beef 300 g trimmed “fasone”, a tender, Remove the nerve structure of the meat, flavourful shoulder cut chop with a knife and, in a bowl, dress 40 g sparkling mineral water, chilled with oils, truffle paste, salt, pepper and 12 g extra virgin olive oil chive. Mix well, and add cold water. 6 g natural white truffle paste Remove meat from bowl and refrigerate 4 g salt for 10 minutes but don’t wash the bowl. 1 g castor sugar 1 chive, minced Whole wheat bread pieces 1 drop garlic oil Break the bread into bite-sized pieces, A peppermill twist of black pepper place in the bowl that the meat was dressed in, and combine with salt, extra Whole wheat bread pieces virgin and chives. 2 slices hot whole wheat bread Pinch of unwashed coarse sea salt Truffle egg sauce Drizzle of extra virgin olive oil Mix mayonnaise with all ingredients to 1 chive, chopped make a fluid sauce.

Truffle egg sauce Aromatic water for hand 200 g basic mayonnaise towels 20 g cold water Pour water into a small bowl, add spices, 6 g natural white truffle paste citrus rinds and heat in the microwave on 1 g salt medium power. Add rose essence, dip 1 drop garlic oil hand towels in mixture, roll them up, and keep warm. Aromatic water for hand towels Preparation 1 lt of water Spoon a strip of truffle egg sauce on a 4 drops rose essence bark serving dish or cutting board, top 2 cloves with 3 bite-sized portions of chopped 1 star anise clove beef, and slice fresh truffles over the beef. 1 cinnamon stick Place a piece of dressed whole wheat Rind of 2 oranges bread next to beef. Place hot towel on a Rind of 1 lemon plate and top with a star anise clove. This dish, served with the warm bread, should Preparation be eaten with one’s hands, dipping the 12 slices fresh seasonal truffles meat in the sauce. Conclude by wiping 4 pieces of star anise hands with the aromatic hand towels. Alajmo's Recipe

White risotto with Haitian coffee powder and Pantelleria capers S

Serves 4 Method

1.2 lt hot hen broth Preparation 320 g Vialone Nano rice Sweat onion in extra virgin, toast rice with 100 g grated Parmigiano onion, add wine and evaporate. Add salt 60 g butter and coffee beans and proceed to add 50 g Pantelleria capers, soaked, drained simmering hen broth, a ladleful at and chopped a time. When rice is cooked, adjust salt, 50 g dry white wine eliminate coffee beans and energetically 12 g extra virgin olive oil stir in butter and Parmigiano, then 10 g white onion, minced emulsify with a little broth. Sprinkle a 4 gx ground espresso coffee flat plate with ground espresso, ladle 8 espresso beans risotto onto the plate, spread it, then Pinch of salt sprinkle with chopped capers. Draw a Hint of castor sugar line of reduced espresso on the edge of 1 “ristretto” cup of espresso coffee, the plate.

reduced by half © all di sh e s ph otogra ed b y Wo w