We welcome the New Year with a trilogy to suit all tastes!
Ingredients for 4 people:
- Stuffed calamarata with vegan Bolognese & Chick-Peas cream
- Tuna tartar with red fruits in a rice cracker
- Beef cheeks with chocolate flavor in chimichurri crust
- Stuffed calamarata with vegan Bolognese & Chick-Peas cream: 30 minutes preparation & 10 minutes instructions
- Tuna tartar with red fruits in a rice cracker: 15 minutes preparation & 10 minutes instructions (cracker will need about 6 hours)
- Beef cheeks with chocolate flavor in chimichurri crust: 3 hours preparation & 10 minutes instructions
- Calamarata γεμιστά με ραγού σεϊτάν & αφρό ρεβυθιού
- Boil the pasta for 4 minutes, strain them and cool them down to stop the boiling.
- Then, stuff them and put them in a pan that has been covered in the bottom with pomodorella.
- Bake them in 180 degrees for about 15 minutes.
- For the Chick-Peas cream:
- Heat in a pot the milk with the chickpeas cream
- and remove them from the heat, just before they start boiling.
- Add proespuma and stir with a bimmer, until it becomes a mixture.
- Tuna tartar with red fruits in a rice cracker:
- Put in a mixing bowl the tuna and add the pomegranate - elderflower vinegar, the salt and the olive oil.
- Blend and leave it to marinate for about 5 minutes.
- Then, add the rest of the ingredients, stir and serve out.
- For the rice cracker:
- Boil the rice, until it absorbs 1 liter of water and then blend it with a bimmer, until it becomes gruel.
- Then, pour the mixture in a baking tray and put it in the oven in 30 degrees, until the mixture is completely desiccated.
- Break the mixture in pieces of your preference and fry them in hot olive oil, until they puff up and become a cracker.
- Beef cheeks with chocolate flavor in chimichurri crust:
- Add olive oil in a pot and sauté the cheeks.
- Add the double concetrated tomato paste.
- Reduce the heat by pouring the wine.
- Add the gravy and the pulled pork seasoning.
- Cook in low heat, until the cheeks soften.
- When the meat is ready, add the mole, stir and check the salt.
- Let the cheeks cool down and then “pluck” them with your hands, creating small fibers.
- Put them in the fridge for about 1 hour.
- Shape the meat in small balls, so that you can bread it.
- For the breading:
- Stir in a bowl the chimichurri breading with the grated rusks.
- Put the flour in another bowl and in a third bowl blend the eggs.
- Bread the cheeks with the usual procedure “flour-egg-breading”.
- Fry them in olive oil, until they get a nice golden color.
- Cut in the middle and serve out.
Special creadits to CONCEPT company for their kind
contribution of the equipment.