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White Miso Glazed Artichoke with Goat Cheese, Hazelnut and Coffee Jus | Carciofo Glassato al Miso Bianco, Caprino, Nocciola Tostata e Jus al Caffè
This recipe is built around glazed artichoke, white miso, goat cheese, hazelnut and coffee jus. The objective is to use fermentation and coffee bitterness without losing the identity of the vegetable. The flavor structure depends on goat-cheese acidity, hazelnut crunch and a dry aromatic jus. Every component is prepared independently because each has a different ideal temperature, moisture level and finishing point. Organize the mise en place before cooking, keep hot and cold
11 min read
Italian Watermelon, Radicchio, Goat Cheese and Walnut Salad | Insalata di Anguria, Radicchio, Caprino e Noci
Insalata di Anguria, Radicchio, Caprino e Noci (Italian Watermelon, Radicchio, Goat Cheese and Walnut Salad) This is a salad built on a disagreement. Watermelon is sweet, wet and yielding. Radicchio is bitter, dry and stubborn. Put them on a plate without preparation and the melon floods the leaves while the leaves flatten the melon. The recipe is the work of getting the two to negotiate, and almost all of it happens before anything is dressed. Fresh caprino is the mediator.
11 min read
Italian Tropea Onion Tartlet with Goat Cheese, ’Nduja and Honey | Tartelletta di Cipolla di Tropea, Caprino, ’Nduja e Miele
A refined Calabrian-inspired tartlet with savory Tropea onion confit, goat cheese cream, controlled ’nduja and a restrained honey finish.
6 min read
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