Amazing Appetizers - Foglia di "Grano" - Chef Roy Caceres - Metamorfosi Ristorante, Rome

I have many   memories of a cooking class I attended a couple of weeks ago with Michelin star Chef Roy Caceres.  One tasty one includes this amazing appetizer with simple but flavorful ingredients, detailed step by step instructions, and time.  It's called Foglia di "Grano" ( leaf of wheat) with red tuna and herbs.
Here's the recipe:

Ingredients for 5 people:  10 leaves of chard (previously blanched in boiling water), 400 grams of Mediterranean red tuna, 5 grams of coriander, 1 spring onion, 10 grams of lemon peel which have been marinated fin  its juice for at least 1 month (peel the lemon peel without the white portion of the  peel and cut into strips,   vacuum  seal with filtered lemon juice and sugar  -50% of the  weight of the juice), salt, soy sauce, 1 lime

For the herb mixture: Make a salad with herbs and aromatic seasonal salads varying the flavor and mixing them according to their intensity

For the Foglia di grano pasta dough: 5 gr Manitoba flour, 85 grams of flour 00, 25 g of egg yolk, 25 g of water, 20 grams of milk, 1 g of yeast, 3 grams of salt, powdered anise and fennel.

For the chickpea purée: 100 grams of cooked chickpeas, 80 grams of cooking water from the chickpeas, salt, extra virgin olive oil, Calabrese red chili pepper powder, aromatic extra virgin olive oil with garlic

For the lemon gel: 100 grams of lemon juice, 50 g water, 15 g sugar, 25 g  marinade juice, lemon peel with its juice, 2.6 g agar agar

Instructions:

For the Foglia di grano pasta dough: Mix the ingredients and create a smooth and homogeneous mixture, let stand in refrigerator for at least 6 hours. Roll out the dough thinly and attach the chard leaves with the help of a very watery batter of flour and water.  Cut the leaves keeping their characteristic shape.

For chickpea purée: Use a Thermomix to blend the chickpeas with their cooking water.  Add  a little extra virgin olive oil and extra virgin olive oil flavored with garlic, pepper and salt. settaccio move everything to the end and store in refrigerator until ready to serve.

For the lemon gel: Hydrate the agar agar with water, mix with the other ingredients bring to a boil, allow to cool until it becomes gel.   Then  blend it  with an immersion mixer  until it is creamy, smooth and homogeneous.

Plating and serving:
Cut the red tuna in large cubes and season with strips of spring onion, chopped coriander, candied lemon peel, salt, black pepper, and a little soy sauce.

Cook the leaves of wheat on a hotplate (dough side down).

Put the salad mixture and seasoned tuna on a plate.

On top of the tuna add the  chickpea purée.   Finally, gently  lay  the cooked leaf of wheat on top with  a drop of lemon gel.

Chef Caceres advised us to go at it...free style!
We did!