da pag. 64 a pag. 69

I consigli dello chef
The chef’s advice
di Paolo Antinori
Chef Hotel
Fortino Napoleonico
www.hotelfortino.it
Nocciole anche con il pesce
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proprietà di questo frutto si erano già fatte notare dagli antichi
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snack, può essere aggiunta ai cereali, alle insalate, alle salse, budini,
torte, gelati e può essere trasformata in pasta, analoga alla pasta di
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9LSURSRQLDPRGLVHJXLWRXQDQWLSDVWLQR
A
Codine di mazzancolle tostate alla granella
di nocciole e riduzione di giuggiolone
Ingredienti per 4 persone: g 400 mazzancolle piccole; g 100 granella
di nocciole; g 100 brodo di giuggiole; g 90 bastoncini di sedano; g 20
olio extra vergine; sale e pepe di Sichuan.
Sgusciare le mazzancolle privandole della testa e lasciare solo il codino
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con il pepe di Sichuan le codine
poi passarle nella granella di
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una teglia, condire con olio e
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Decorare con bastoncini di
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N.B. Il giuggiolone è un liquore
a base di giuggiola che si fa
nelle Marche ed è una piccola
produzione.
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cream, crushed nuts and salted snacks, but there’s much
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is added to cereals, salads, puddings, cakes and ice cream
and it can even be turned into a paste, much like almond
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and a reduction of Giuggiolone liqueur
Ingredients (serves 4): 400 g small caramote prawns;
100 g crushed hazelnuts; 100 ml broth made with jujube
berries; 90 g small celery sticks; 20 g
extra virgin olive oil; salt and Sichuan
pepper.
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tail fluke attached and removing the
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N.B. Giuggiolone is a liqueur made in
small quantities from jujube berries in
the Marches region.
Due proposte di gusto
di Alberto Fol
Chef del ristorante
La Cusina
al The Westin
Europa & Regina
64
Suprema di
galletto con
nocciole tonde
di Giffoni e
camomilla
Ingredienti per 4
persone: galletti allevati a mais n 4; nocciole tonde di Giffoni
100 g; santoreggia 5
g; jus di galletto 200
g: panna 20 g; alcuni
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milla; qualche fetta
sottile di pane alle
nocciole: olio extra vergine di oliva 20 g.
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le alette e la pelle, disossare anche le cosce e passarle
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Sottovuoto VP35, La Felsinea
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hazelnuts and camomile
Ingredients (serves 4): 4 grain-fed baby chickens; 100
g round Giffoni hazelnuts; 5 g savory; 200 g jus of baby
chicken; 20 g cream; a few dried camomile flowers; a few
thin slices of hazelnut bread; 20 g extra virgin olive oil.
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$VVHPEO\ Sautée the supremes on a high heat until the
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leggermente, riporvi al centro della farcia e inserire all’ interno delle nocciole intere, chiudere i petti e metterli in sacchetti per cottura
VRWWRYXRWRFRQGHOO·ROLRH[UDYHUJLQHGLROLYDHXOWLPDUHODFRWWXUDD
ƒ&VRQGDDOFXRUHƒ&Per la salsa: DJJLXQJHUHDOMXVGLJDOOHWWR
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Composizione del piatto: spadellare le supreme in padella a fuoco
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Cannelloni di cinghiale
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Ingredienti per 4persone: pasta per lasagne 300 g; polpa di cinghiale 500 g; odori misti q.b. vino chianti 1 l; castagne del Monfenera 300 g;
crema all’aglio dolce 100 g; formaggio bagoss stagionato 100 g; porcini
secchi 30 g; pomodori freschi.
Tagliare la polpa del cinghiale in piccoli pezzi, metterlo a macerare nel
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odori e aggiungere la polpa di cinghiale precedentemente scottata in
padella con pochissima farina, aggiungere il vino della marinatura, il
SRPRGRGURIUHVFRLIXQJKLSRUFLQLVHFFKLHFRQWLQXDUHODFRWWXUDDIÀQché la carne non sia ben cotta e il fondo ben ristretto, tritare il tutto al
coltello aggiungendo i marroni precedentemente sbollentati e privati
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Composizione del piatto: JUDWLQDUHDOIRUQRLFDQQHOORQLSHUSD[
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YHUWLFDOHJXDUQLUHFRQGHOIRUPDJJLR%DJRVVTXDOFKHFDVWDJQDDUURVWLWDHODVDOVDDOO·DJOLRGROFH
:LOGERDUDQG0RQIHQHUDFKHVWQXW
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Ingredients (serves 4): 300 g pasta for the lasagne; 500
g wild boar meat; mixed herbs to taste, 1 litre Chianti
wine; 300 g Monfenera chestnuts; 100 g sweet creamed
sweet sauce; 100 g mature Bagoss cheese; 30 g dried cep
mushrooms; fresh tomatoes.
Cut the boar meat into small pieces, set aside to marinade
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alberghi della Starwood Hotels & Resorts del centro storico
di Venezia offrono agli ospiti un particolare menù ispirato all’archiWHWWXUDDIÀDQFDWRDOOD*UDQGH&DUWHGHLORURULVWRUDQWLGian Nicola
Colucci del ristorante La terrazza Danieli, Daniele Turco del ristorante Il Club del Doge Gritti e Alberto Fol del ristorante La Cusina
al The Westin Europa & Regina si son trovati d’accordo nel trovare
delle somiglianze tra l’architettura e il loro lavoro di costruzione dei
SLDWWL4XHVW·XOWLPRSUHVHQWDXQD7ULORJLDGLÀJXUHJHRPHWULFKHWHUULna di verdure e caprino, cubo di burrata liquida e cilindro di pomodoUR0RYLPHQWLDUFKLWHWWRQLFLQHOSLDWWRÀletto di vitello con patate in tre consistenze
e tartufo; Il cioccolato secondo i Maya: una
piramide maya di cioccolato selvaggio
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la durata dell’esposizione,
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of the three hotels of the Starwood Hotels & Resorts
JURXS LQ WKH ROG WRZQ FHQWUH RI 9HQLFH ZLOO EH RIIHULQJ
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WKH *UDQG 0HQXV RI WKHLU UHVWDXUDQWV Gian Nicola
Colucci from the La Terrazza Danieli
restaurant, Daniele Turco from the
Il Club del Doge Gritti restaurant and
Alberto Fol from the La Cusina at
The Westin Europa & Regina have
all agreed to find the similarities
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a Trilogy of geometric shapes: terrine
of vegetables and goat’s cheese, cube
of liquid burrata cheese and tomato
cylinder; Architectural movements on
the plate: fillet of veal with potatoes in
three consistencies and truffle; Chocolate according to the
Maya: a Maya pyramid in wild chocolate
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65
di Giuseppe Daddio
Chef patron
Locanda delle Trame
San Leucio - (CE)
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vongole e torrone neutro di nocciole
Ricetta dello chef Giuseppe Daddio
Raffaele Daddio
Chef Patron
ristorante
Il foro dei Baroni
Puglianello (BN)
Ingredienti per 6 persone:
Per il pesce persico poches: pesce persiFRDÀOHWWLJVDOHHSHSHELDQFRTE
ÀQRFFKLR IUHVFR J “per il liquido
di cottura” acqua g 1000; vino bianco
g 100; aceto di Xeres g 25; sedano g 50;
carote g 80; cipollotto fresco g 40; bucce
di limone g 15. Per la crema di cime
di rape - “per il fondo”
cime di rape fresche g 500; aglio pelato
in spicchi n° 2; peperoncino fresco n° 1;
olio extra vergine d’oliva g 30; sale e pepe
q.b.; acqua di cottura q.b. - “per la sbianchitura delle cime di rape” acqua in ebollizione l 2; sale grosso g 60.
“per il raffreddamento” DFTXDOJKLDFFLRJVDOHÀQRJ
Per il torrone di nocciole: nocciole intere pelate g 150; zucchero
Isomalt g 150; sale alla vaniglia g 1. Per le vongole: vongole veraci
fresche e spurgate g 300; olio extra vergine d’oliva g 25; gambi di prezzemolo fresco q.b.; aglio in camicia spicchi n° 1
Per l’assemblaggio del piatto: FUHPDGLFLPHGLUDSHJÀOHWWLGL
pesce persico poches n° 6; torrone neutro alle nocciole pezzi
n° 6; vongole veraci sgusciate g 80; olio extra vergine d’oliva
a crudo q.b.; concassè di pomodoro a rombetti g 30; ciuffetti
GLÀQRFFKLHWWRQƒAbbinamento: birra bionda Kölsch.
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mele, salsa di castagne di Montella
Ricetta dello chef Raffaele Daddio
Piastra PDR,
Sirman
66
Ingredienti per il piccione: petto 1; salsa soia 3 g;
carote 5 g; scalogno15 g lavare dopo tagliato per eliminare l’amaro; rosmarino 10 aghi; aglio 2 spicchi;
olio 5 g; pepe q.b.; noce moscata q.b.
Per la salsa di castagne: calogno 2; pancetta affumicata 100 g; timo 2 rametti; buccia d’arancia 1; brodo
di pollo 400 g; castagne sbucciate di Montella 450 g. Per l’insalaWLQDGLFDUFLRÀ carciofo 120 g; olio qb; sale e aceto di mele qb.
Condire i petti di piccione con tutti gli ingredienti sopra elencati e
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ƒ3HUODVDOVDGLFDVWDJQHLQXQWHJDPHDERUGRDOWRIDUHURVRODUHLQ
poco olio lo scalogno e la pancetta affumicata, aggiungere
le castagne precedentemente
sbollentate, condire di sale e
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lo ed aggiungere un mazzetto
aromatico composto da bucce
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che le castagne sono cotte,
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piattare, passare il petto alla
piastra rigata, poi al forno per
5 minuti ed adagiarlo sull’insaODWLQD GL FDUFLRÀ DOO·DJUR 6XO
petto aggiungere sale di
Trapani e salsa alle caVWDJQHGL0RQWHOODAbbinamento: Marzen “LA” Birra Artigianale
Saint John’s di Faicchio.
Making meat and fish special
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EURFFROLUDEHFODPVDQGDZKLWH
hazelnut nougat
Recipe by Chef Giuseppe Daddio
Ingredients (serves 6):
For the poached perch fillets: 800 g perch fillets; salt
and white pepper to taste;
200 g fresh fennel. Poach
in a broth made with 1 litre
water; 100 ml white wine; 25 ml
sherry vinegar; 50 g celery; 80 g carrot; 40 g fresh spring onion; 15 g lemon
zest. For the creamed broccoli rabe: For
the base: 500 g fresh broccoli rabe; 2 peeled garlic
cloves; 1 fresh chilli pepper; 30 g extra virgin olive oil; salt
and pepper to taste; cooking water as required.
Blanche the broccoli rabe in 2 litres of boiling water salted
with 60 g coarse salt. After blanching, chill in 2 litres water with 500 g ice and 20 g fine salt.
For the hazelnut nougat: 150 g whole, shelled hazelnuts; 150 g Isomalt sugar; 1 g vanilla salt.
For the clams: 300 g purged live carpet clams; 25 g extra
virgin olive oil; a few sprigs of fresh parsley (to taste); 1
unpeeled garlic clove.
Assembly: JFUHDPHGEURFFROLUDEHSRDFKHGSHUFK
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UDZH[WUDYLUJLQROLYHRLOWRWDVWHJFRQFDVVHRIWRPDWR
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Recommended beer: Kölsch.
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and Montella chestnut sauce
Recipe by Chef Giuseppe Daddio
Ingredients: For the pigeon: 1 breast; 3 g soy sauce;
5 g carrots; 15 g shallots (rinse after chopping to remove
bitterness); 10 rosemary leaves; 2 cloves garlic; 5 g oil;
pepper to taste; nutmeg to taste.
For the chestnut sauce: 2 shallots; 100 g smoked pancetta; 2 sprigs thyme; zest of 1 orange; 400 ml chicken
stock; 450 g shelled Montella chestnuts.
For the artichoke salad: 120 g artichokes; oil as required; salt and apple vinegar to taste.
6HDVRQWKHSLJHRQEUHDVWVZLWKDOOWKHLQJUHGLHQWVOLVWHG
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PLQXWHV)RUWKHFKHVWQXW
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smoked pancetta in a little oil
in a deep saucepan, add the
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Once the chestnuts are cooked,
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breast on a griddle and complete in the oven for 5 minutes,
then arrange on the artichoke
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Trapani salt on the breast then
add the Montella chestnut
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Recommended beer:
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Mezzi paccheri ripieni ai porcini e castagne
con ricotta infornata, piccolo strudel alle nocciole
e fonduta al vino rosso
Per i fagottini: mezzi paccheri g 600; funghi porcini g 200; ricotta
affumicata g 250; olio d’oliva g 50; vino bianco g 30; sale e pepe g 10;
castagne cotte e tritate g 150.
Per lo strudel: pasta fillo g 50; funghi misti trifolati g 200; pancetta
arrotolata a pezzetti g 50; timo g 2; nocciole tritate g 30.
Per la fonduta al rosso: formaggio fontina g 500; farina 0 g 50;
burro g 50; vino rosso g 100.
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SRUFLQLDFXEHWWLSLFFROL6DOWDUOLFRQXQSRFRG·ROLRG·ROLYDHVSUX]]DUOL
GLYLQRELDQFR7RJOLHUOLGDOIXRFRHXQLUHTXDQGRVRQRWLHSLGLODUL
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7DJOLDUHLIXQJKLPLVWLJURVVRODQDPHQWH6DOWDUOLLQ
antiaderente con un goccio d’olio, aggiungere le nocFLROHHSURIXPDUOLFRQLOWLPR6WHQGHUHODSDVWDILOOR
e sovrapporre la pancetta tagliata sottile a pezzetti,
mettere al centro i funghi e chiudere come un classiFRVWUXGHO&XRFHUHLQIRUQRSHUPLQXWLORVWUXGHO
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mezzi paccheri in un piatto fondo, una fetta di struGHODOFHQWURHIRQGXWDVRWWR
Costolette di agnello panate
con nocciole e salsa al porto e castagne
Per le costolette: carrè d’agnello g 1400; pane grattugiato g 200; timo
g 2; rosmarino g 1; nocciole tritate g 50; calogno g 4; uova intere fresche
g 50; burro chiarificato g 100; sale e pepe g 2.
Per la salsa: porto g 500; castagne cotte al porto g 130; scalogno g 30;
fondo di agnello g 100; timo g 5; zucchero semolato g 5; sale g 5
Per il contorno: patate g 200; fois gras g 80; olio d’oliva g 10; spinaci
in foglie g 100.
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H OH QRFFLROH DO SDQH 3DVVDUH OH FRVWROHWWH SULPD QHOO·XRYR H LQILQH
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e rosolate in preceden]D3DVVDUHLOWXWWRDO
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e fare ridurre fino a
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Legare con una noce di
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centro qualche foglia
di spinaci saltati con
olio d’oliva e scalogno,
il fois gras e nappare
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Leading characters
of a attractive cousine
di Fabio Momolo
Executive Chef
Hotel Metropole
GB Hotels
Abano Terme PD
Mezzi paccheri pasta filled
ZLWKSRUFLQLmushrooms and chestnuts
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For the bundles: “mezzi paccheri” pasta g 600; porcini
mushrooms g 200; smoked ricotta g 250; olive oil g 50;
white wine g 30; salt and pepper g 10; cooked and chopped
chestnuts g 150. For the strudel: phyllo pastry g 50;
sautéed mixed mushrooms g 200; rolled pancetta pieces
g 50; thyme g 2; chopped hazelnuts g 30.
For the red wine fondue: fontina cheese g 500; flour 0 g
50; butter g 50; red wine g 100.
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WKHSRUFLQLPXVKURRPVLQWRVPDOOFXEHV6DXWé them in a
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from the heat and add the grated ricotta and chestnut
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Frullatore
Dragone cromato
Sirman
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port sauce and chestnuts
For the cutlets: lamb loin g 1400; breadcrumbs g 200;
thyme g 2; rosemary g 1; chopped hazelnuts g 50; shallot
g 4; whole fresh eggs g 50; clarified butter g 100; salt and
pepper g 2. For the sauce: port g 500; chestnuts cooked
in port g 130; shallot g 30; lamb juices g 100; thyme g
5; caster sugar g 5; salt g 5. For the side dish:
potatoes g 200; fois gras g 80; olive oil g 10;
spinach g 100.
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Dip the cutlets first in the egg and then in the
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been sautéed in advance 3URFHVV WKH PL[WXUH
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Tritacarne
TC 12 Magnum,
Sirman
67
di Giorgio Nardelli
Con cappellaccio e mantello
F·qSLJXVWR
,OWRUWLQRDOOHFDVWDJQHLQPDQWHOORGLSDVWDILOOR
con crema di caki
Ingredienti per 16 stampini monoporzione:
Per la massa: g 250 burro morbido; g 125 zucchero; n. 6 tuorli d’uoYDJGLDUURVWLWHHVPLQX]]DWHJIDULQDGLSROHQWDÀQHSUH
cotta (meglio Valsugana ); g 100 amido di mais; 1 bicchiere di rhum;
aromi: vaniglia, limone, sale; g 125
zucchero; g 240 albumi montati; g
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gli stampi.
Montare il burro con lo zucchero,
aggiungere i tuorli d’uova, incorporare successivamente sale, vaQLJOLD H EXFFLD GL OLPRQH 7ULWDUH
le castagne arrostite ed unire alla
farina da polenta ed
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Completare con l’aggiunta degli albumi
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Spolverare di zucchero a velo e negli ultimi minuti aumentare
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Presentazione: Servire il tortino tiepido al piatto con un
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Tritacarne
TC 8 Magnum,
Sirman
Cappellacci di patate con gli spinacini
al burro di nocciole, bocconcini di tonno e bottarga
Ingredienti per 6 persone:
Ingredienti per la pasta: kg 1.200 patate rosse; 1 tuorlo d’uovo; g
250 farina 00; g 50 semolino; g 30 burro. Per il ripieno: g 250 spinacini scottati; g 200 ricotta nostrana; g 60 nocciole tostate; g 60 uova
intere. Per il condimento: g 250 tonno a piccoli bocconcini; g 40 olio
e burro; aglio e mirto.
Sbucciare le patate, tagliare e cuocere al vapore
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ciapatate sdraiandole sopra una tavola di legno
H ODVFLDUOH UDIIUHGGDUH &RQGLUH FRQ SRFR VDOH
QRFHPRVFDWDHODIDULQDVHWDFFLDWD$PDOJDPDUOH
FUHDQGR XQ LPSDVWR RPRJHQHR Per il ripieno:
Sminuzzare gli spinacini cotti e stufati, amalgamarle alla ricotta con le nocciole tostate e sfarinaWHXQFXFFKLDLRGLJUDQDHO·XRYRLQWHURPer formare i cappellacci: Tirare la pasta degli gnocchi
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il mattarello portandola allo spessore di 4 mm,
pennellare con poco uovo e sistemare il ripieno a piccoli quantitativi
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68
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Ingredients for 16 single portion moulds:
For the tartlet: 250 g softened butter; 125 g sugar; 6 egg
yolks; 250 g roasted, finely chopped chestnuts; 150 g fine
precooked polenta flour (preferably Valsugana
polenta); 100 g corn starch; 1 glass rum; vanilla,
lemon and salt; 125 g sugar; 240 g beaten egg
whites; 200 g phyllo pastry sheets for lining the
moulds.
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Presentation: 6HUYHWKHWDUWOHWZDUPZLWKDSHUVLPPRQ
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cooked in hazelnut butter, served
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Ingredients (serves 6):
Ingredients for the pasta: 1.2 Kg red potatoes; 1 egg
yolk; 250 g type ‘00’ flour; 50 g durum wheat semolina; g 30
butter. For the filling: 250 g blanched baby spinach; 200
g traditional ricotta; 60 g toasted hazelnuts; 60 g whole egg.
For the tuna morsels: 250 g tuna in small pieces; 40 g oil
and butter; garlic and myrtle.
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filling: Chop the blanched and
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the toasted, ground hazelnuts,
a tablespoon of Grana cheese
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the Cappellacci: 5ROORXWWKH
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serrated pasta cutter or the special pasta cutter press to
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Serving: %RLOIRURUPLQXWHVGHSHQGLQJRQWKLFNQHVV
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Delicatezze autunnali
di Sergio Moronato
Executive Chef
all’Hotel Ermitage
Bel Air di Abano Terme
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pork cheek on a Zen garden of hazelnuts
Ingredients (serves 6): 400 g flour; 100 g chestnut
flour; 200 g whole eggs; 150 Sauris cured pork cheek;
50 g butter; 120 crushed hazelnuts; 100 g grated
Parmesan.
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Sauris pork cheek into strips and sautée in a pan on a
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Ingredients (serves 6): 800 g pork neck;
150 peeled chestnuts; 20 g butter; 20 g sugar;
50 g cream; 200 g milk; 1 sprig sage and
rosemary; 25 g salt; 5 g pepper
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arrange the pork morsels in the plate and
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Nido di pappardelle di castagne,
guanciale di Sauris su giardino zen di nocciole
Ingredienti (per 6 persone): g 400 farina; g 100 farina di castagne;
g 200 uova intere; g 150 guanciale di Sauris; g 50 di burro; g 120
granellina di nocciole; g 100 di parmigiano grattugiato.
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IXRFRPRGHUDWRLQPRGRGDUHQGHUORFURFFDQWH&XRFHWHOHSDSSDUGHOOH
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Scaldate leggermente la granellina di nocciole e adagiatela sul fondo
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Softcooker,
Minneapolis
Ingredienti (per 6 persone): g 800 di coppa di maiale; g 150 di
castagne pulite; g 20 di burro; g 20 di zucchero; g 50 di crema di
latte; g 200 di latte; n° 1 mazzettino di salvia, rosmarino; g 25 di
sale; g 5 di pepe.
Mettete a cucinare la coppa di maiale in sottovuoto con sale e
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PDLDOHHLQXQVDXWqFDOGRURVRODWHFRQXQSR·GLEXUUR&RPSRQHWHLO
piatto adagiando i tocchetti di coppa e servite la spuma di castagne
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PHOTO MARCO MONARI
Tocchetti di coppa di maiale in dolce cottura
con spuma di castagne
69