Alice's recipes

Trothy Onion Risotto And Monks's Buffalo's Milk Cheese Mousse

Risotto:

vegetable stock
400g red rice
1 shallot
8 trothy onions
flavourings (celery, carrot and onion)
1 knob of butter


Mousse:

100g milk
50g single cream
10g flour
100g grated buffalo's milk cheese
100g whipped cream

Directions

Mousse:
prepare a white/besciamella sauce, fold in the cheese and whisk together. Refridgerate, whip che cream and add to the sauce, than live it into the fridge for at least 2 hours.

Onion fusion:
put the flavourings into a pan, put the onions (finely chopped) and cook for 30 minutes. Gradually adding the vegetable stock.

Risotto:
put a knob of butter, the shallot (minced) and shallow fried the rice, soften with a little white wine, add the onion fusion and cook until barely. Add parmesan cheese and butter, pour into dishes and garnish with a good spoonful of cold mousse.

Parmesan Flan With Onion Stewed In Balsamic Vinegar And Reduction Of Red Wine

Stewed Onions:

50g extra virgin olive oil
8 trophy onions
2 tablespoonfuls of sugar
2 tablespoonfuls of balsamic vinegar

stew the onions with the oil in a saucepan over high heat until thoroughly cooked trough, add the sugar and moisten with the vinegar. Turn off the heat and keep in the pan.

Red wine reduction:

500g of red wine
100g sugar
a pinch of salt and pepper

put everything together and set it to cook on high heat until reduced to a third of its volume.


Parmesan Flan:

200g of Parmesan cheese from Reggio Emilia pre-grated 36 months before
135g of butter
55g flour
4 eggs

Melt the butter in a duble saucepan, stir in the flour, add the cheese and mix with a hand held blender. Wisck in the eggs turn into a greased baking tin and sprinkle with cornflour,put the flan in the ovenkeeping 1 cm away from the sides.

Passion Fruit And Carrot Amalfi Delight

Carrot Sponge:
6 eggs
150g bran flour
200g grated carrots
140g sugar

Whip the egg yolks with two third of the sugar and fold the flour with a wooden pallet knife, whip the egg whites with the reminder of the sugar and combine the two mixetures. Finally adding the grated carrots, cook at 180 degrees in a half spherical flexible plastic mould.

Passion Fruit Coulisse:
200g of Passion Fruit juice
100g of sugar

reduce on heat to obtain a thinckened sauce

Contreau Syrup:
100g water, 70g sugar, 35r contreau

Boil the water and the sugar, remove from the heat and add the liquor.

Passion fruit chantilly's cream:
300g milk
200g fresh single cream
100g sugar
50g rice flour
5 egg yolks
300g whipped cream
150g passion fruit coulis


mix the egg yolk with the sugar and the flour.boil the milk and the cream, combine together and continue cooking until the cream thiken.take the pan off the heat and add the couli.leave to cool and then add the whipped cream.

Assembly: soak the carrot sponge and the syrup. Hollow out a hole with a large rounded spoonand fill it with cream, pour the chantilly cream over the top whilst keeping the semi-spherical shape, put in the fridge for at least two hours. Serve with some drops of culisre at 200 degrees by 10'.

Delicacy rf ray wings with a coating of fennel and slivers of foie gras

50g ray wing (filleted)
1 clove of garlic
4 very thin slices of foie gras
2 tablespoonfuls of legendary pantellerian wine
1 tablespoonfuls icing sugar
salt and pepper


Fennel coating:

1 fennel cut into julienne sticks
1 tablespoonfuls of mirepoix
2 springs of thyme
extra-virgin oil

In a earthenware or cast iron pot, lightly fry the mirepoix and the thime.add the fennel, half cover with water and cook until the fennel is soft.whisk in a blender..

Cooking:

Sprinkle salt on the slices of foie gras and cook on high heat all over, put to one side using the same pan pour in the wine and the sugar and make a sauce. Add the cooked foie grass and keep to one side; in a non-stick frying pan fry the garlic (unpeeled) lightly, and discard. Put the ray fillets and cook 3 minutes per side, moisten with a small glass of red wine and remove from the heat. In a deep dish, put in the hot sauce the fish and sliced of foie gras with a little pantellerian wine.