Ingredients for 1 person
For the vegetables
Wash and clean all the vegetables. Cook briefly the courgette, beans, baby mangetout and pack choi, each one separately, in salted water. Cool down in water and dry on kitchen paper. Set aside.
Cut the tomatoes into 2 cm slices, then cut the slices horizontally to make small rectangles.
Take the radishes, clean them and cook in a pan with a small amount of oil and a few grains of coarse salt. Leave to brown. Add a small amount of sugar, simmer with red wine vinegar until reduced, then add a small amount of stock/water and leave to cook for 3/4 minutes. Remove the pan from the heat and leave to cool down.
Take the white asparagus, peel carefully and cook in water acidified with white wine vinegar, salt and sugar. Cool in water, dry and place in the fridge.
Place a small salad of raw vegetables, vegetable sprouts and mixed baby salad leaves on a serving platter, then arrange the vegetables as you wish.
Fagottelli with Lefay extra virgin olive oil in a seafood guazzetto
For the fagottelli (ravioli) dough
For the stuffing
- 150g warm water
- 160g egg white
- Whisk together adding
- 400g seed oil
- 400g Casaliva or Lake oil
- 5g salt
- 2g lemon juice
Prepare a mayonnaise by combining the egg white and water and gradually add the oil whisking continuously. Season according to taste with salt and lemon juice.
For the seafood guazzetto
Make a mussel broth (brown in a pan plenty of shallots and parsley leaves, add the mussels, then a small amount of white wine and simmer until evaporated. Leave to cook to extract as much liquid as possible from the mussels. Remove from the heat, add fresh parsley stalks and slices of ginger and leave to infuse), filter and set aside.
For the seafood guazzetto
Cook the ravioli in boiling water. Meanwhile, heat up a pan and quickly brown the squid. Remove from the heat and add a small amount of fish fumet, then the prawn (1)s, clams (4), mussels (3) and 3 datterini tomatoes without skin and 2 basil leaves.
Drain the ravioli and quickly stir in the guazzetto. Grate over a small amount of lemon zest, add black pepper and oil and arrange in bowls.
Brescian kid goat with parsnips in salt
For the kid goat
Cut the kid goat up, separating the shoulders, legs, head and rack.
For the pressed shoulders of kid goat
Brown the kid goat shanks, neck and shoulders in seed oil.
In a pot, stew a small amount of onion. Add a clove of garlic and the pieces of meat browned previously. Add 2 thyme sprigs, a small amount of sage and rosemary. Add white wine until reduced, pour over some chicken broth, cover with baking paper and cook over a low flame for about 3 hours. Check the meat to see if it is cooked. Lower the temperature and shred the meat. Reduce the cooking juices and add to the meat. Arrange the meat on a platter lined with cling film and press down. Place in the fridge. Once cold, cut into cubes of 2×2 cms.
For the leg of kid goat
Debone the legs of kid goat, dividing them into two pieces lengthwise. Season with salt, a small amount of pepper, dried chopped thyme or rosemary, dust with Zimolo and wrap up in cling film. Cook sous-vide with butter at 65°C for 4 hours, cool in water and ice and set aside.
For the rack of kid goat
Clean the saddles, remove the rack and set aside in a container covered with seed oil, a clove of garlic, pepper corns and rosemary leaves.
For the kid goat sausage
Take all the kid goat offcuts, including the belly, and mince in a mincer. Season the meat with a little of fennel seeds powder, orange zest and salt and pepper. Place the seasoned meat in a piping bag and lay it on some cling film. Roll it up to make small sausage shapes, then roll in aluminium foil, seal in a vacuum bag and cook in the oven at 70° C for 10 minutes.
Cool in water and ice.
For the parsnips
Carefully wash the parsnips. Wrap up in aluminium foil and place them in an oven pan on a layer of salt and cover with salt. Cook in the oven at 150°C for 40 minutes (they must be very soft). Remove from the oven, cool down and set aside in the fridge.
Brown the various pieces of kid goat in a non-stick pan and arrange them on a plate as you wish, adding the parsnips cooked in salt and cut in half.
Lemon Mousse with “Cordiale al Cedro Tassoni” sauce
Prepare a meringue with
- 195g glucose (with 100g water)+50g granulated sugar, heat to 121°C and gradually pour onto
- 210g egg white + 6g di albumen
Meanwhile heat the juice of half a lemon (approx. 150g) and leave to infuse with
- 3g finely grated lemon zest, leave to infuse. Filter and add
- 2 leaves of fish gelatine
Combine the meringue with the gelatine lemon juice and finish with
- 90g semi-whipped cream
For the lemon shaped mould:
- 1.5kg water
- 1.6kg sugar
- 1kg gold gelatine leaves
Soak the gelatine in water. Combine the water and sugar and melt over a moderate heat. Then squeeze the water out of the gelatine and add to the water and sugar syrup.
In a half-size gastronorm pan pour a layer of jelly 1 cm high. Leave to set.
Remove the pan from the fridge and pour a thin layer of jelly, which will be used to make the lemons adhere.
Arrange the lemons in an orderly way, keeping them well spaced apart (try to use only the most perfect), and place the pan in the fridge again until the lemons adhere to the jelly.
Once well cooled, pour the remaining jelly until the lemons are almost completely covered, leaving a hole on top for pouring the chocolate inside.
Place the pan in the fridge and leave to set (TWO HOURS WILL BE NEEDED). With a toothpick pierce the lemons and delicately remove them from the mould. Cut them up and lay them on the work table.
Meanwhile temper the white chocolate.
Melt the white chocolate in the microwave and bring to about 45°C. Then cool it over a bowl of water and ice, mixing it gently with a spatula without incorporating air and bring it to 29°C.
Pour the tempered chocolate into the moulds, twirl them around and overturn to remove any excess chocolate. Leave upside down for a few minutes and then turn upright. Cool a little and then very carefully remove from the moulds. The layer should be as thin as possible, particularly on the top, and thicker on the sides.
Fill the lemon shells with the previously prepared mousse up to a third. Then add the lemon jelly using a piping bag and finally fill the shell with more lemon mousse. Keeping the hole on top, leave in the fridge until the mousse has set.
Turn over and spray them with yellow cocoa butter.
CHEF MATTEO MAENZA