Thursday, April 16, 2015

RECIPE: Chef Paolo Nesi's Beloved Tuscan Recipes

Last March 28, 2015, Chef Luciano Paolo Nesi of L'Opera Restaurant in BGC shared some of his recipes at The Maya Kitchen. These simple but gastronomically delightful dishes may seem hard to prepare but Chef Paolo presented them in such a simple fashion that everyone can do them in their own kitchens.

For more details about The Maya Kitchen, please visit their website or email- contactus@themayakitchen.com





Crystal Bay Oyster (2 ways)
a.    Florentine, baked with spinach and cheese sauce
Ingredients:
            fresh oyster
            béchamel sauce    
            sautéed spinach
bread crumbs mixed with capers and anchovies (seasoning)
Béchamel Recipe:
100 grams                              unsalted butter
4 tablespoons (1/4 cup)     MAYA All Purpose Flour
2 cups                                    chicken stock
Procedure:
In a pan put the butter, the flour add chicken stock and stir until it becomes sticky. 
Open the oyster, top with sautéed spinach, béchamel, and the bread crumbs seasoning, then bake for around 5 minutes.
b. Fresh Oyster with Lemon Air.
Ingredients:
2 pieces                                 lemon yellow
2 pinches                               soy lecithin
                                                fresh oyster
                                                bread crumbs seasoned with anchovies & capers
Procedure:
Squeeze the lemon, add the soy lecithin, and then whisk until a foamy texture is formed.
Open the oyster and add the prepared lemon sauce on top of it. Put the bread crumbs seasoning and then bake.



Scamorza Alla Griglia
(Grilled Smoked Mozzarella with Fresh Pork Sausage Topped with Balsamic Cream)
INGREDIENTS:
100 grams                  Italian sausage
100 grams                  smoked cheese
1 teaspoon                sweet balsamic sauce
Procedures:
Slice the Italian sausages in halves. In a pan, grill the smoked cheese and sausages.
Glaze with sweet balsamic and put fresh rosemary on top.
Cappelini Pomodoro Secchi e Zucchine
(Angel Hair Pasta with Sundried Tomato and Zucchini in Spicy Extra Virgin Olive Oil)
Ingredients:
100 grams                  cappelini pasta, cooked al dente
10 ml                           extra virgin olive oil
10 grams                    garlic sliced
5 grams                      chili finger
100 grans                   zucchini
20 grams                    sundried tomato
                                    salt and pepper to taste
Procedure:
Cook the pasta to al dente, sauté all the ingredients and toast with the cooked pasta.
Funghi Trifolati
(Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil)
Ingredients:
100 grams                  fresh slices of mushroom buttons
5 grams                      dry porcini (soak in water)
5 grams                      garlic
                                    salt and pepper to taste
100 grams                  spinach (blanched)and sauteed in garlic
10 ml                           extra virgin olive oil
           
Procedure:
Saute the fresh mushroom and dry porcini in garlic seasoned with salt and pepper. In a separate pan, saute the spinach in garlic. Plate as desired.
 

Panna Cotta Con Miele Tartufato
(Italian Cream Custard with Honey Truffle and Sweet Balsamic Topping)
Ingredients:  
1.5 liter                        whipping cream
300 grams                  white sugar
6 pcs                           gelatin sheets
                                    honey syrup
Procedure:
In a casserole combine cream and sugar, put to boil.
Then put the gelatin sheets one by one and stir constantly until the gelatin is dissolved.
Pour in a molder with caramelized sugar.
Chill.
For toppings:


Honey truffle and sweet balsamic.

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