To Prepare Heirloom Tomatoes on Toast with Mozzarella Di Buffala
Slice the tomatoes and the Mozzarella Di Buffala into ½ centimeter thick slices.
Drizzle some olive oil on the bread slices and toast them in the oven on one side only.
Add the tomato and the mozzarella onto the bread and add some pesto on the top. Ready to Serve.
To Prepare the Pesto
Pick the basil leaves. Peel and crush the garlic. Grate the parmegiano cheese.
Blend the garlic and pine nuts together. Add the basil leaves and mix then add the grated parmegiano, olive oil and blend until smooth again.
Add salt and pepper to taste.
You can replace the Mozzarella Di Buffala with Burrata based on your choice
Thoroughly rinse the olives in cool water.
Place the anchovies in the pestle and mortar or a food processor and mix well.
Add the olives and process again. Scrape down the sides of the bowl each time and keep mixing until the mixture becomes a coarse paste.
Add the lemon juice, basil leaves and mix then slowly add the olive oil and mix again.
Transfer to a bowl and serve.
You can also add sundried tomato and thyme to the mix.
To prepare the salad
Separate the endive leaves by cutting the root then wash them in cold water.
Pick parsley leaves then chop them finely.
Drizzle the bread slices with some olive oil and toast them on one side only.
Add a slice of the goat cheese on top of the toasted bread slices and bake them in the oven at 180 degree Celsius for about 4 minutes.
Break the walnuts into small pieces.
To prepare the dressing
Mix the mustard with the honey and the vinegar then whisk with the olive oil and season with salt and pepper.
Place the endive leaves, now coated with the mustard dressing, in the middle of the plate and add the walnuts and chopped parsley and the toast of cheese crostini on the top.
For variation, you can also replace the goat cheese with Roquefort and add some dried fruits onto the salad.
To Prepare Soup
Peel the tomatoes and roughly chop them. Peel the cucumber and cut into small dice.
Cut the pepper in half, remove the seeds and then cut into small dice. Peel and finely chop the garlic, celery and shallots.
Place the tomatoes, peppers, onion, cucumber and garlic in a bowl.
Add the thyme, espelette pepper, vinegar, Worcester sauce, salt and pepper to the bowl and then leave to marinate for about 1 hour.
Add the olive oil and blend all ingredients well. Season with more salt and pepper to taste, if needed.
To Prepare Pesto
Peel the garlic and chop finely. Pick the leaves from the basil and discard the stalks.
Grate the Parmesan.Place the pine nuts and the garlic in a food processor and blitz for about 1 minute.
Add the basil leaves and the Parmesan cheese and blitz for another minute.
Finally add the olive oil and blitz until you have a fine puree. Season with salt.
Make sure the gazpacho is well chilled and then serve in individual glass or soup plate with a drizzle of the pesto and olive oil on the top. You can also prepare gazpacho with yellow tomatoes for a more exotic presentation.
Peel and finely dice the shallots, cucumber and sweet peppers.
Cut the tomatoes into quarters each and slice the radish into thin fine circles.
Pick the leaves of the mint then finely slice them. Never chop the mint, otherwise the leaves will turn black and bitter in taste.
Put the olive oil into a pan and heat. Add the shallots, a pinch of salt & pepper and cook for about 2 minutes. Add the quinoa and fry them for a few minutes.
Add water over the quinoa (water should be double the amount of qinuoa) and bring to boil then reduce the heat and leave it to simmer until the water evaporates. Remove pan off the heat and keep the lid on for 10min so all the quinoa opens properly.
Cool the quinoa in the fridge then mix with all the ingredients. Season with salt, pepper, olive oil, lemon juice and white balsamic.
Cut the fish into small cubes of 1cm and keep aside in a bowl. Squeeze the lime and pour over the fish.
Add the white balsamic and some salt and mix well then put in the fridge for about 1 hour.
Pick the coriander leaves and chop them finely. Peel and cut into very small dice the sweet pepper, mango & shallots.
Cut the chili in half to remove the seeds then chop finely. Cut the avocado into half, remove the skin by using a spoon then cut into dice of 1cm.
Mix everything together and serve.
Ceviche should be served fresh and should not be kept for more than 24 hours.
Mix the butter into a bowl until very smooth and soft. Peel and finely chop the shallots and garlic.
Pick the parsley leaves and chop finely. Mix the softened butter with the parley, shallots, garlic and season well with pepper and fleur de sel.
Stuff the shell with a snail and cover to the top with the butter mix.
Place the stuffed shell in a baking tray and cook in the oven for about 15 min at 220 degrees Celsius.
You can also add tarragon or sage herb to the butter mix to give it a stronger flavor.
Cut the top of the pumpkin and remove all the inside with a spoon to prepare it to be used as a bowl. Peel and finely chop the shallots.
Place a knob of butter in a cocotte and cook the shallots, adding a pinch of salt, on low heat for about 4minutes.
Add the pumpkin pieces without the seed in the cocotte and cook for 10 minutes then cover the pumpkin with water and cook over medium heat for another 20 minutes. Add the cream and cook for about 2 minutes then keep aside.
Blend the soup in a blender until smooth and season with salt and pepper
You can use butternut squash instead of the pumpkin in this recipe and you can also add a poached quail egg into soup for a richer flavor.
Cut the foie gras into slices of 4cm thick. After cooking the slices, it will reduce by 20% so keep the slices very cold before cooking.
To cook, heat up a stainless steel or cast iron pan until slightly smoking. Season the foie gras with salt and pepper and cook on one side for about 1 to 2 minutes. Flip the slices over and bake in the oven at 200 degrees Celsius for about 2 to 3 minutes.
To control temperature and check if cooking is done, place the tip of a small knife in the middle of the slice. Knife should be hot to indicate good temperature.
Place each slice on kitchen paper to rest and absorb the fat before serving. Serve on a plate with fresh berry and balsamic glaze and mix spices Apicius.
To portion the foie gras, place your knife into a bowl of hot water between each cut. This allows for a perfect cut without breaking the slice and leaves you with a clean, smooth surface to sear. You can also cook the berry with some sugar and a splash of vinegar to enhance the taste.
Place, in a bowl, the mustards, the egg yolk, salt and pepper and start whisking until smooth. Pour the oil above the mix by adding drops very slowly and keep whisking all along until the mixture starts to thicken.
Add a splash of white balsamic vinegar and mix. Season with more salt and pepper to taste, if needed. Serve immediately or refrigerate for 1 to 2 days.
You can only replace 10-20% of the sun flower by olive oil. You can also use violet mustard or tarragon mustard to make a special mayonnaise.
To Prepare Artichoke
Cut the stalk from the artichokes and place directly in salted boiling water. Add some lemon juice/slices into the water to avoid the artichokes changing in color.
Cover the pot and leave artichoke to cook for 20-25 min.
Once ready, take out and turn the artichoke upside down to drain out the water.
To Prepare Dressing
Place the white balsamic vinegar, mustard and seasoning in a bowl and whisk together. Once combined, slowly add in the olive oil to make your vinaigrette.
Season to taste. You can also add Herbs according to your liking.
How To Prepare
Cook the potatoes in salted water for about 15 minutes or until tender. Always start cooking potatoes in cold water.
Drain and cool the potatoes quickly to stop the cooking then peel and cut them into small pieces. Finely chop the shallots, red radish, gherkins and chives.
Cook the shallots in a nonstick frying pan over low heat with olive oil and two pinches of salt for about 6 minutes (until soft). Keep aside. In a large bowl, whisk the egg yolks with the vinegar and mustard.
Pour few drops of the oil into the egg-yolk mixture and whisk until well combined.
Continue adding the rest of the oil and whisk constantly. Once all the oil has been added, adjust the seasoning with extra vinegar, salt and pepper to taste.
Mix all the ingredients together into the bowl with the mayonnaise and season with salt and pepper.
To Prepare Salad
Slice 1 KG of Heirloom tomatoes and place it in a plate. Cut 2 burratas into small pieces and add a piece on top of each slice of tomato.
Pick the leaves from a basil bunch and slice them finely, Drizzle with Pensato Basil olive oil and few drops of white balsamic.
Season well and add the chopped basil on top.
You can also serve it on grilled baguettes as a starter.
Ingredients for 6 persons
To Prepare the Pesto Sauce:
Pick the basil leaves. Peel and crush the garlic. Grate the parmesan cheese. Blend the garlic and pine nuts together.
Add the basil leaves and mix then add the grated parmesan, olive oil and blend until smooth again. Add salt and pepper to taste.
To Prepare the Pasta:
Cook the pasta in boiling salted water for about 2 minutes until ‘al dente’. Drain the pasta then add the pesto sauce. Mix well and serve immediately.
To prepare this dish in advance, directly transfer the cooked pasta into very cold water with ice to stop the pasta from becoming over cooked.
When ready to serve the dish, reheat the pasta in a pan with some olive oil then add the pesto sauce.
Preheat the oven at 200 degree Celsius
In a small saucepan, bring the Mirin and sake to a boil. Whisk in the miso paste until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved.
Transfer the marinade to a large baking dish and let it cool.
Place the fish in the marinade and turn it to the other side to coat it on both sides then cover and refrigerate for about 24h.
Heat a grill pan with some sunflower oil.
Scrape the marinade off the fish and place in the grill pan. Cook over high heat until browned for about 2 minutes then flip it onto a heavy rimmed baking tray and roast for 10 minutes, until flaky.
Transfer to a plate and serve with pickled ginger.
Peel and put the potatoes into a deep pot with the rock salt.
Add water until potatoes are covered. Bring to boil then reduce the heat and leave to simmer.
Cover for 15-20 minutes until cooked - until knife can easily be poked through them.
Warm the cream and cut the butter into small dices.
Drain the water from potatoes and put them while still hot into a bowl and add the cream and butter on top.
Use a potato masher to mash the potatoes – until all pieces are mashed well.
Use a strong spoon to beat further then add more cream to achieve the consistency you desire.
Season with nutmeg, salt & pepper to taste.
If you are using frozen quail, defrost overnight in the refrigerator.
Truss the quail with kitchen string crossing the middle of the string over the quail's legs and bring the string around to the front of the bird, making sure it holds the wings close to the bird's flanks.
Marinate the quail with mandarin olive oil, fleur de sel, pepper and rosemary for about 20 minutes in room temperature.
Wrap each quail with a slice of veal bacon and hold it with a toothpick. Place it breast side up in a small roasting pan and add a clove of garlic un-peeled inside of each quail.
Bake in the roasting pan in the oven for about 10-12 minutes. Remove the quails from the pan and set aside on a plate to rest for 10 minutes.
Serve with Sucrine Salad and some seasonal vegetables on the side.
You can also fill the quails with cooked stuffing of your choice.
Place the lentils, 1 carrot cut in half lengthways, 1 stick of celery, the green part of the leek, 1 clove of garlic and 1 spring of thyme and rosemary in a large saucepan.
Cover with water and bring to boil. Once boiling, reduce to a simmer and cook the lentils for around 20 minutes until tender. Season with salt, drain off the liquid and remove the carrots, leek, etc.
Whilst the lentils are cooking, peel and finely dice the garlic. Pick and chop the remaining herbs. Cut the remaining carrots, leek and celery into fine dice. Sweat the vegetables in a saucepan with the butter until soft and tender.
Season with salt and pepper and add the chopped garlic clove, thyme and rosemary on top. Cook for a minute then add the chicken stock and allow to reduce by half. Then add the cooked lentils, the balsamic vinegar and parsley and adjust seasoning to taste.
Crisp the duck leg by placing it in a frying pan skin side down and cook for a few minutes. Flip the duck over and then transfer the tray to the oven and cook for 20 minutes until crisp and golden brown.
Spoon the lentils into a bowl, place the duck leg on top and serve with fresh crusty bread.
Do not add salt to the water before you cook lentils. Cook them in plain water and season once cooked.
To Prepare the Sauté Vegetable
Finely dice the shallots and the truffle.Cut the foie gras into big dice of 1x1cm each.
Mix the fresh cream with the slices of bread. Add the veal and the egg and mix it well.
Mix in the wine, truffle, shallots and cooked chestnuts then add the foie gras.
Season with salt and pepper and stuff the mix into your poultry.
To Prepare the Sauté Vegetable
Peel and finely dice the shallots. Dice the zucchini and carrots into small pieces. Pick the leaves of thyme from the stem. Crack the gloves of garlic with the palm of your hand and keep the skin on.
Place olive oil, shallots, garlic and thyme leaves in a non-stick pan and cook for about 2 minutes over medium heat. Add the carrots and the chicken broth and keep cooking over high heat until all the stock has reduced completely. Add the zucchini and keep cooking for another 3 minutes and season with salt and pepper.
To Prepare the Duck
Remove any excess fat around the sides of the breast and lightly score the fat on top of the duck breast. Place the duck breast skin-side down in a cold frying pan and cook over medium heat for 3 minutes, until the fat has melted and the skin is crisp.
Turn the duck breast over and cook for another 2 minutes. Remove from the pan and set aside to rest for about 5 minutes.
Season with salt and pepper then place the duck on a roasting tray and bake in the oven for about 7 minutes at 180C. Keep aside to rest for 2 minutes then slice the duck breast and serve on a plate with the sauté vegetables. Season with fleur de sel and fresh ground pepper to taste. Click here to watch the episode 'How to Cook a Duck Breast on The 2 Min Series for a quick tip.
To Prepare the Sea Bream Filet
Preheat the oven at 200°C. Pick the leaves of thyme and peel the garlic. In a pestle, make the marinade by mixing the garlic, thyme and olive oil. Cover the sea bream filets with the marinade and keep in the fridge for about 30 minutes.
After 30 minutes, take the filets out of the fridge, place on a baking tray and season with salt and pepper. Place in oven and bake for about 8 minutes.
To Prepare the Sucrine & Tomato Salad
Cut each sucrine and tomatoes into quarters then mix in a bowl with mustard dressing. Taste and season with salt if necessary.
Serve the sea bream filet on a plate with some salad on the side.
To Prepare Asparagus
Preheat the oven at 200°C. Trim the bottom of asparagus stalks off then place the raw asparagus in a pan over medium heat with a splash of olive oil & cook for about 6 min. Keep rotating the asparagus while cooking.
Use the tip of a knife to check softness while cooking. If the knife slides in smoothly, remove the asparagus and set aside. Season with fleur de sel and black pepper.
To Prepare Beef Tenderloin
Heat a frying pan with a splash of oil over high temperature. When the pan starts to slightly smoke on the sides, add the pieces of tenderloin and sear them for about 1-2 min on each side over medium to high heat.
Keep the meat aside to rest for 3 min then roll them into the mix of crushed pink peppercorn, fleur de sel & leaves of thyme. Place the meat in the oven for about 6 min at 200°C for medium rare. Extend the time as needed if you like your meat medium or well done.
Serve the tenderloin on a bed of asparagus with some fresh lemon thyme, pink peppercorn, fleur de sel and olive oil.
How to Prepare
Grate the cheese; slice very finely and chop half of the truffle with a mandolin or a truffle shaver. Peel and finely dice the shallots.
Add in a cold large sauce pan some olive oil with the shallots and heat it up to cook for approximately 2 minutes. Add the chopped truffle and butter to the saucepan, mix thoroughly and heat gently. Add the cream and cook again for approx 3minutes ,season with salt & pepper to taste.
Meanwhile bring a pot of salted water to the boil and cook the pasta until al dente. Be careful as Pensato Pasta is home made it only requires 2 min as indicated on the pack.
Drain the pasta. And put it into the pan with the Truffle sauce, add the grated cheese and mix through.
Plate up the pasta, bring to the table, and for the grand finale, shave the remaining fresh Truffles at the table over each plate of pasta.
You can also replace the virgin olive oil by truffle oil to boost the flavor of the dish.
How To Prepare
Peel and finely dice the shallots and garlic. Cut half of the cepes into two and dice the other half. Grate the parmesan. Boil the broth and keep it warm on the side.
Drizzle a heated saucepan with olive oil and sweat the diced shallots with a pinch of salt for 2 min. Add the rice and the garlic in the pan and keep stirring well to coat the rice in olive oil for about 1 min.
Add a ladleful of broth just to cover the rice and stir continually until the rice absorbed the broth. Repeat the same process until the rice gets cooked "al dente". Meanwhile heat another frying pan and add a drizzle of olive oil and heat well.
Add the cut in half Cepes to cook for about 3 min and season with salt and pepper. Reserve these cepes for decoration. Repeat the same process for the diced cepes and cook them for about 2 min. Add these cepes to the risotto.
In a non-stick pan make the ‘tuiles of parmesan’ by filling a ring in the pan with a fine layer of grated parmesan, remove the ring, heat the pan and cook until the tile get a nice golden color. Reserve on the side for the decoration.
When the risotto gets totally dry and cooked “all dente’’ Remove it from the heat and mix it with the butter and the grated parmesan.
Adjust the seasoning to taste and serve the risotto in a plate, decorate the top with cepes, some green salad tossed with olive oil and lemon and add the ‘tuile of parmesan’.
Never wash risotto rice before cooking it.
How To Prepare
Pick the parsley leaves and chop very finely. Cut the lemon into quarters lengthwise.
Season the flour with some salt and pepper and dip the skinned fish into the flour making sure that it becomes well coated on both sides. Lift up the fish and pat it on both side to remove the excess flour.
For each fish, heat a nonstick frying pan with a splash of olive oil. Add the fish and cook for approximately 2 minutes then, lower the heat slightly, add a knob of butter and cook for another 2 minutes until nicely golden.
Carefully turn the fish over and repeat the same steps. Remove the fish from the pan. Add into pan lemon juice, chopped parsley, salt, pepper, capers and a knob of butter.
Boil the sauce for about 1 minute. Serve the fish in the plate with the sauce on the top and quarter of a lemon on the side.
You can also add some sliced toasted almonds to the sauce to add a nuttier flavor.
To Prepare The Sauce
Peel and finely dice the shallots. Add the sugar in a cold frying pan and heat up to medium heat and cook for about 2 minutes until the sugar turns to golden syrup.
Add the vinegar, orange juice, diced shallots, thyme, bay leaves and chicken stock and simmer until the sauce is reduced to ¾.
To prepare the duck
Remove any excess fat from the sides and lightly score the fat covering the duck breast. Place the duck breast skin-side down in a cold frying pan and cook over a medium heat for 5 min until the fat has melted and the skin is crisp.
Season with salt and pepper then turn the duck breast over and cook for another 3 min. Remove from the pan and set aside to rest.
Remove the excess fat from the pan and add the sauce with the butter and the zest of an orange.
Cook for about 4-5 minutes. Add the duck breast into the sauce and glaze the duck properly.
Place the duck in a baking tray and bake in the oven for about 6 min at 200 degree Celsius.
Slice the duck breast and glaze it again with the remaining sauce. Serve accompanied with braised endive and roasted potato ratte.
How To Prepare
Heat in a saucepan the veal demi-glaze with thyme, garlic gloves and rosemary and reduce until sticky.
Heat a frying pan with a splash of oil over high heat. When slightly smoking on the side, add the pieces of tenderloin and sear them for about 1-2 minutes on each side over ¾ heat. Keep the meat on the side and season with salt & pepper.
In the same pan, add the Madeira after removing the extra fat and reduce to half. Add the veal demi glaze and simmer for about 5 minutes then season with salt and pepper.
In a very hot pan, sear the foie gras slices for about 1 minute on each side then set aside to rest on kitchen paper and season with salt & pepper. Place the meat in the oven for about 6 minutes at 200 degree Celsius.
Re-heat the sauce with the butter. Stir well and season with salt & pepper. Serve the beef topped with a slice of foie gras and add the sauce all around.
The dish can be accompanied with green beans and mashed potatoes.
How To Prepare
Take 1 KG of La Ratte potatoes, slice it in 1/2 or in 1/4 lengthwise depending on the size.
Add a bunch of Rosemary, the zest of a full orange, 2 pink garlic heads slightly squashed (by hand), salt and pepper then drizzle with Pensato Mandarine Olive Oil and mix it all together.
Make sure the potatoes are well coated.
Roast in the oven at 220 degrees for about 45 mins, shaking the tray every 10-15 mins.
Could be served as a finger food or as a side dish with any type meat.
To Prepare The Cream
Prepare the sabayon by whipping the egg yolks with the sugar until pale and fluffy.
Mix the mascarpone with the sabayon in a bowl to loosen.
Whip the heavy cream until fluffy and firm then mix with the mascarpone sabayon gently and do not over whip.
Prepare the coffee and leave to cool with the Amaretto.
Dip the lady fingers in the coffee for a few seconds and place it in the bottom of your serving dish or glass. Cover with a layer of the cream half way through the dish and dust some cocoa powder on top.
Make a second layer of lady fingers dipped in coffee and cover again with the cream.
Finish with a dust of cocoa powder and keep in the fridge for about 1 hour to allow the tiramisu to set.
Be careful not to soak the sponge fingers in the coffee for too long as they will become too soggy and do not over whip the cream as it can become very soft and liquidly.
Bring the cream to the boil then pour 2/3 of it over the chocolate chips.
Mix quickly to obtain an elastic and shiny mixture then add the remaining cream and continue to mix rapidly to emulsify again.
Cut the butter into small dice and add into the mix. Make sure it gets completely mixed.
Fill each tart shell with the ganache mix and keep in the fridge for about 30 minutes to set.
Serve the tarts at room temperature.
You can also add honey into the cream mix to add more flavors to the chocolate or add a separate filling before the ganache.
How to Prepare
Preheat the oven to 200°C. Break the chocolate into pieces and place in a bowl. Add the butter and place the bowl over a pan of simmering water. Melt the butter and chocolate together and mix well. Remove from the heat and allow cooling.
Beat the eggs and sugar together until light and fluffy. Slowly add the melted chocolate and then fold in the flour.
Line stainless steel rings with strips of baking parchment and then fill to the 3/4 mark with the chocolate mix. Bake in the oven for 12-14 minutes.
Serve with a light dusting of cocoa powder. Depending on how gooey you like your chocolate fondant adjust the cooking time down to 4 minutes or up to 9.
How To Prepare
In a large bowl, beat the butter with granulated sugar until light and fluffy. Beat in the egg then the egg yolk, one at a time.
Scrape the seeds from the vanilla pod and add into the mix. Add in the flour, cinnamon, baking powder, lemon zest, salt and mix well. Divide the dough in half and flatten into discs.
Wrap each and refrigerate for 1 hour. On a lightly floured surface, roll out each disc to about ½ cm thickness then cut out shapes with a 6 cm round cutter.
Repeat the same by rerolling scraps. Cut the center out of half of the cookies to make tops with a 2.5 cm round cutter.
Bake the cookies on a baking tray in the oven for about 11 minutes until golden brown then cool completely before adding the jam.
Spread generous 5g jam on each cookie bottom. Apricot jam goes perfectly well with your shortbread. Dust icing sugar over the tops then place on top of bottom with jam filling and enjoy.