OTT. NOV. 2013
XI
polarization that seems irreconcilable
inside though, optics view of the
evolution of the proposal, its white
meat are winning the duel by a neck.
In fact, the gastronomic topical see
a higher incidence of white meat,
more prone to quick cooking, perhaps
with a reduced intake of fat, or low
temperature, in order to enhance its
texture.
THE RECIPE OF APCI CHEFS
Tartare of Mortadella compound of
chicory emulsion of Anchovies
Cook Author: ELIA BATTISTEL
Antica Locanda al CAMPANILE - Via
Roma 13/15 30026 Portogruaro (VE)
Ingredients for 4 people
g. 200 Mortadella La Ginestra Veroni,
g. 100 burrata cheese, 1/2 green apple,
1 lemon, g. 200 of chicory, extra virgin
olive oil, g. 30 of anchovies, salt,
pepper, toast, 4 sprigs of marjoram.
Procedure:
Wash and clean the chicory, cut into
julienne strips and keep them in ice
water. Prepare the tartar cutting the
sausage into small cubes, add the
diced apple always with a few drops
of lemon juice and mix well with the
burrata. Drain the chicory and season
with the emulsion of anchovies, salt,
pepper and lemon juice.
Presentation: create a nest in the
middle of the plate of chicory, stack
a slice of toast previously crust and
toasted in the oven, add a sphere of
tartar and garnish with a sprig of
marjoram.
APCI - Thousands of leading chefs,
restaurateurs supported by valid
colleagues, with the logistical and
operational support of a select team of
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most important format and food and
wine events. These are the ingredients
of the family of the white caps of the
Professional Association of Italian
Chefs.
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AT PAGE 34
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By Gregori Nalon
Ingredients for 4 people
FOR THE RISOTTO: 280 g Carnaroli
rice bio superfine, 1 kg, 5 vegetable
broth, 80 g fresh leek organic, 60 g
parmesan cheese 30 months, 30 g
fresh butter, organic extra virgin olive
oil 20 g bio, 1 g white pepper, sea salt.
FOR THE MUSHROOMS: 40 g of fresh
lamellar porcine, 10 g starch, organic
rice, organic bread crumbs 100 g, 100
g bio fresh butter, 1 sprig of rosemary,
1 small clove of garlic, 50 g egg whites
bio.
FOR THE WALNUTS: 30 g walnuts,
organic raw organic sugar 10 g, 1 g
sea salt, white pepper 0.01 g, 10 g
balsamic vinegar
FINISHING: g. 20 sun-dried tomatoes
organic, 5 g lemon peel, organic extra
virgin olive oil 20 g bio
Procedure:
FOR THE RISOTTO: With the oil and
butter “sweat” the leek (covered in a
saucepan combine all ingredients with
a bit of cold water for 10 minutes on
low heat, drain off excess fat). In an
aluminum toast the rice (dry means
dry, without oil or other fat until it
