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Grana Padano

Francesco Carli

Francesco Carli

Director of the kitchens of the Cipriani Restaurant of the Hotel Copacabana Palace in Rio de Janeiro, Francesco is the author of books and is one of the most respected Italian chefs in Brazil; his quality cuisine has been given considerable recognition, for example the Gula Best Restaurant of the Year Prize.





GREEN ASPARAGUS SALAD WITH MARINATED SCAMPI AND SMALL BLACK BREAD BRUSCHETTA
by Francesco Carli

INGREDIENTS
16 scampi
1 sweet peperoncino
5 g basil
Extra Virgin Olive Oil
Fleure de sel
1 lemon
10 g Extra Virgin Olive Oil
200 g green asparagus
Salt
Freshly ground pepper
Extra Virgin Olive Oil
80 g Extra Virgin Olive Oil
35 g Coco butter
250 g Flour
120 g Water
8 g Beer yeast
5 g Salt
20 g Extra Virgin Olive Oil
1 Bladder (4 g) of squid ink
300 g tomatoes
1 clove of garlic
10 g salt
Freshly ground pepper
30 g Extra Virgin Olive Oil
4 chive stems


PROCEDURE
Wash the lemon in cold water, rub it with oil and bake it in the oven for 45 minutes at 120° C in a covered pan.
Once done, extract the pulp by simply squeezing it.
Remove seeds and put aside.
Peel the asparagus and boil in salted water but leave crunchy.
Strain and quickly cool in water and ice.
Cut in slices and season with salt pepper and oil.
Melt the coco butter and once cooled mix it with the oil.
Place the mixture in the freezer until it becomes solid.
Shell and carefully gut the scampi.
Cut into thin slices and place in the lemon pulp, oil and fleur de sel to marinate .
Finely cut the peperoncino brunoise and put aside.

Dissolve the yeast in the water, add 1/3 of the flour, knead thoroughly and let rest one hour.
Then add the rest of the flour, salt and knead it until all is absorbed.
Finally add the oil and the squid ink then continue to knead until obtaining a smooth, elastic dough of even colour.
Let it rest covered for 20 minutes, put it in the shape of a loaf and place it in/on a bread pan and let it rise for one hour.
Bake in the oven at 190° C for 20 minutes.
Let cool and cut into slices.
Peel the tomatoes and discard seeds, cut into cubes and season salt, pepper and Extra Virgin Olive Oil.
Rub the slices of bread with garlic and then place on it the cubed seasoned tomatoes.


FILLET OF OMBRINA FISH (CROAKER) IN A BASIL CRUST AND EXTRA VIRGIN OLIVE OIL ICE CREAM
by Francesco Carli

INGREDIENTS
600 g fillet of Ombrina
120 g pane a cassetta (white sliced square bread, pain de mie in French)
20 g basil
60 ml Extra Virgin Olive Oil
10g Parmigiano Reggiano
salt
pepper
200 g zucchini
40 g onions
1 clove of garlic
5 g parsley
30 ml Extra Virgin Olive Oil

Ice cream
350 ml milk
100 ml fresh cream
100 ml Extra Virgin Olive Oil
100 g sugar
50 g glucose
6 capsules cardamom

Sauce
150 ml fish fumet
50 ml dry white wine
50 ml Extra Virgin Olive Oil
5 g lemon verbena
salt
pepper
4 chive stems


PROCEDURE
In a mixer, blend the bread, basil, Parmigiano, salt, pepper and oil until a green flour is formed.
Season the fillets with pepper and salt and with a few drops of oil fry quickly in an anti-stick pan, leave them a bit raw.
Lay them out on a bread pan, rub a little oil on them and sprinkle their upper side with the blended basil bread. Bake in the oven at 200° C for 4 minutes.
Finely cut the zucchini brunoise.
Fry the minced onion and garlic with oil in a frying pan, add the zucchini, salt and pepper, stir-fry quickly, add the minced parsley last.
Bring the milk to 90° C together with the glucose and the vanilla cut lengthwise. Remove from heat and add the cream, then the sugar.
Let cool, remove the stick of vanilla and mix in the oil.
Pour into the ice cream maker and process it.
Bring the wine to a boil and ignite the alcohol, add the fumet and the lemon verbena cut into small pieces.
Reduce it half the original, add the pepper and salt and make into an emulsion with the oil.

 

EXTRA VIRGIN OLIVE OIL FILO DOUGH WITH FOAMED RICOTTA, CANDIED TOMATOE CUBES AND VANILLA OIL
by Francesco Carli

INGREDIENTS
1st dough
200 g white flour
130 ml water
10 ml Extra Virgin Olive Oil
5 g salt

2nd dough
120 ml Extra Virgin Olive Oil
40 g coco butter
20 g white flour

Mousse
120 g sheep ricotta
40 g icing sugar
40 g fresh cream
30 g toasted pine nuts
30 g egg whites
30 g icing sugar

Candied tomatoes
200 g sliced tomatoes, peeled and deseeded
200 g sugar

Vanilla oil
40 ml Extra Virgin Olive Oil
½ stick vanilla
6 strawberries

PROCEDURE
1st dough
Knead the flour, salt and water, then add the oil and continue kneading until the dough is elastic.
Let rest in a cool place wrapped in a plastic bag for ½ hour.

2nd dough
Meanwhile, melt the coco butter in a bowl a bain-marie.
Stir it into the oil and finally add the flour.
Put the dough into a beater and beat until it is as firm as it will become.

Cooking and baking
Roll out the first dough with a rolling pin into a square.
Place in the middle the oil that in the meantime will have congealed.
Fold the corners towards the middle of the square.
Roll out the dough with the pin again, then fold it in half, as if closing a book.
Place the folded dough wrapped in the plastic bag in the refrigerator to repose at least ½ hour.
Repeat the above procedure 3 more times.
After this, let the dough rest until the following day.
Stretch out the dough until it is approximately 2 ml thick, then lay it out on a baking sheet and let repose ½ hour. Bake the dough in the oven at 190° C for about 15 minutes.

Candied tomatoes
Place the tomatoes in a bowl and cover them with the sugar then place in the refrigerator over night.
The following day remove the tomatoes from the liquid.
Pour the liquid into a saucepan and at low heat bring to boil until it becomes a rather thick syrup, then remove from heat and submerge the tomatoes in it.
Let cool completely.
Drain the tomatoes and place them on a breadpan with silpat and dry them in the oven at 70° C, occasionally turning them.

Vanilla Oil
Slice open the stick of vanilla lengthwise and place it together with the oil in a saucepan.
Heat it to 60 ° C.
Take it off the heat and let repose over night.

Foam
Whip up the cheese and sugar and when well softened, delicately add the cream, then the tomato cubes and the pine nuts.
Meanwhile, beat the egg white with the sugar till nice and firm and stir delicately into the cheese mix.