Saturday, October 25, 2014
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
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!