Biscotti- Cantucci

Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions

Non chiamateli cantucci altrimenti i pratesi si arrabbiano. Il nome originale è semplicemente quello di biscotti di Prato, preparati con abbondanza di mandorle, diventati erroneamente famosi per essere veramente buoni solo se consumati inzuppati nel Vin Santo.

Sì perché, a ragion veduta, i buongustai più attenti affermano che, in questo modo, si rovinano due prodotti di grande nobiltà: il vino, poiché frutto di un lavoro certosino, che non merita di essere “sporcato” da briciole di pasta; ed il biscotto, che altrimenti pare non essere un prodotto completo senza l’aggiunta del nettare alcolico.

Consumati in abbinamento, mangiando uno e bevendo l’altro, sono però un matrimonio ben riuscito.

Quiche

Broccoli & Cheddar

Quiche

Quiche has come in and out of style over the years, but we think it’s the ultimate brunch dish. A buttery, flaky pastry crust is irresistible, and the possibilities for fillings are endless. Broccoli and cheddar are a universally appealing combination.

Broccoli-Cheddar Quiche

For the Buttery Pastry Dough:

1 1/4 cups (6 1/2 oz./200 g.) all-purpose flour

1/4 tsp. fine sea salt

7 Tbs. (3 1/2 oz./105 g.) unsalted butter, chilled

1/4 cup (2 fl. oz./60 ml.) ice water, or as needed

Flour for rolling out the dough

2 cups (4 oz./125 g.) broccoli florets

1 cup (8 fl. oz./250 ml.) half-and-half

2 large eggs

1 Tbs. minced fresh dill

Kosher salt and freshly ground pepper

1 cup (4 oz./125 g.) shredded sharp Cheddar cheese

To make the crust, in a large bowl, whisk together the flour and salt. Cut the butter into cubes and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs about the size of peas.

Drizzle the ice water over the flour mixture and toss with a fork until the mixture forms moist clumps. If the dough seems too crumbly, add a little more ice water.

Place the dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll out into a round about 12 inches (30 cm.) in

diameter and about 1/8 inch (3 mm.) thick. Transfer to a 9-inch (23-cm.) tart pan with a removable bottom, gently fitting the dough into the bottom and sides of the pan. Using scissors or a small knife, trim the dough, leaving a 1/2-inch (12-mm.) overhang.

Fold the overhanging dough over and over into the pan, pressing it firmly against the sides of the pan; the dough should be doubly thick at the sides and rise about 1/8 inch (3 mm.) above the sides of the pan rim. Pierce the dough all over with a fork. Line the dough with aluminum foil and freeze for 15-30 minutes.

Position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the dough-lined pan on a baking sheet and fill the foil with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 20 minutes.

Meanwhile, make the filling. Bring a medium saucepan three-fourths full of lightly salted water to a boil over high heat. Add the broccoli and cook until the florets are barely tender, about 5 minutes. Drain well, and pat dry with kitchen towels. In a bowl, whisk together the half-and-half, eggs, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

Remove the baking sheet with the tart pan from the oven. Remove the foil and weights. Scatter the broccoli and cheese evenly in the pastry shell. Carefully pour the eggs mixture into the shell. Return the sheet to the oven and reduce the oven temperature to 350°F (180°C). Bake until the filling is puffed and golden brown, about 35 minutes. Let cool slightly, then serve.

ROAST BEEF

FONDO OSCURO DE RES

MODO DE ELABORACIÓN

1. Colocar el hueso de res en un escofier o charola y poner en el horno previamente precalentado, a 200o C durante aproximadamente 40 min. o hasta que esté bien dorado.
   
2. Poner todas las verduras y el puré de tomate en el escofier, y llevar al horno durante 15-20 min. mas, hasta que empiecen a caramelizar.
   
3. Vaciar las verduras y los huesos en una olla grande con el agua y llevar a ebullición.
   
4. Desgrasar y desglasar los escofier con agua fría, y el resultado añadirlo al fondo.
   
5. Llevar a ebullición y cocer, a fuego medio-bajo durante unas 6-8 horas, espumando
   constantemente. Añadir el Bouquet.
   
6. Colar y enfriar para uso posterior.
   
   
   

PAPAS CUBO

MODO DE ELABORACIÓN

1. Lavar y pelar las papas. Reservar en agua para evitar su oxidación.
   
2. Cortar los distintos tipos de cubos y reservar en agua por separado.
   
3. Cocción de los cubos “Parmentière”: blanquear a partir de agua fría y terminar
   cocción salteando en mantequilla, escurrir, salar y servir.
   
4. Cocción de los cubos Rissolé: en crudo incorporar los cubos de papa en mantequilla
   y aceite, conducir la cocción regulando la temperatura. Escurrir y salar. 

ROAST BEEF CON VEGETALES EN DIFERENTES COCCIONES    

INGREDIENTES

Rib eye

Zanahoria Kg 1 pieza entera

pza Pelada, mirepoix

Apio 2 rama Mirepoix

Poro 1 pza Mirepoix

Cebolla 2 pza Mirepoix

Ajo 1/2 cabeza Écrasé

Aceite vegetal

Bouquet Garní

Hoja de poro, tomillo, tallo de pza perejil, hoja de apio, laurel

Fondo de res oscuro   50 ml   Lt Ligado   pza Pont Neuf (5cmx1cm)  pza Medias lunas

Hilo para bridar c/s Pimienta negra molida c/s

Para los vegetales:

Papa grande  Calabaza italiana 2

2 Jitomate 2 pza Gajos Acelga o espinaca

50 grs Chiffonnade Mantequilla 30 grs

Pimienta negra molida c/s  Sal c/s

MODO DE ELABORACIÓN

Ramas Perejil y albahaca

Salpimentar la carne y bridar de ser necesario.

1. Sellar la carne en una olla o sartén profundo con aceite caliente. Reservar.

2. Incorporar los vegetales y desglasar con el fondo.

3. Agregar el bouquet Garní, la carne, tapar y cocinar en horno a 180° C por espacio 
de 20 min.

4. Retirar del horno, sacar la carne y reposar.

 Colar los jugos de cocción y reducir a la consistencia deseada. Sazonar.

Para los vegetales:

1. Limpiar y desinfectar los vegetales.

2. Cortarlos y blanquearlos según la demostración del Chef.

3. Saltearlos con mantequilla y sazonar. Reservar.

Para el montaje:

1. Rebanar la carne.

2. Presentar la carne en un plato (150 grs). La proteína siempre se ubica en la parte 
baja del plato.

3. Disponer los vegetales buscando altura y combinación de colores.

4. Salsear, decorar con las hierbas y servir.