Amuse bouche

Amuse bouche

We welcome the New Year with a trilogy to suit all tastes!

Category:  Appetizer

Ingredients for 4 people:

  1. Stuffed calamarata with vegan Bolognese & Chick-Peas cream
    1. 250 gr. Calamarata
    2. 200 gr. Ragu seitan (vegan bolognese)
    3. 50 gr. Pomodorella sauce
    4. 100 gr. Chickpeas cream
    5. 400 gr. Milk
    6. 80 gr. Proespuma cold
    7. Salt
    8. Pepper
    9. Olive oil
  2. Tuna tartar with red fruits in a rice cracker
    1. 200 gr. Tuna
    2. 20 gr. Mix forest fruits
    3. 15 gr. Pomegranate - elderflower vinegar
    4. 5 gr. Cacao pepper allspice - raspberry
    5. 5 gr. Dried chives
    6. 10 gr. Grapeseed oil
    7. Salt
    8. Olive oil
    9. For the rice cracker:
      1. 200 gr. Baldo rice
      2. 1 ltr Water
  3. Beef cheeks with chocolate flavor in chimichurri crust
    1. 500 gr. Beef cheeks
    2. 200 gr. Gravy sauce
    3. 100 gr. Double concentrated tomato paste
    4. 250 gr. Red wine
    5. 50 gr. Pulled pork seasoning
    6. 150 gr. Mole puebla
    7. 200 gr. Chimichurri ready breading
    8. 100 gr. Grated rusks
    9. 150 gr. Flour
    10. 5 Eggs
    11. Salt
    12. Olive oil

Preparation Time:

  1. Stuffed calamarata with vegan Bolognese & Chick-Peas cream: 30 minutes preparation & 10 minutes instructions
  2. Tuna tartar with red fruits in a rice cracker:  15 minutes preparation & 10 minutes instructions (cracker will need about 6 hours)
  3. Beef cheeks with chocolate flavor in chimichurri crust: 3 hours preparation & 10 minutes instructions

Instructions:

  1. Calamarata γεμιστά με ραγού σεϊτάν & αφρό ρεβυθιού
    1. Boil the pasta for 4 minutes, strain them and cool them down to stop the boiling.
    2. Then, stuff them and put them in a pan that has been covered in the bottom with pomodorella.
    3. Bake them in 180 degrees for about 15 minutes.
    4. For the Chick-Peas cream:
      1. Heat in a pot the milk with the chickpeas cream
      2. and remove them from the heat, just before they start boiling.
      3. Add proespuma and stir with a bimmer, until it becomes a mixture.
  2. Tuna tartar with red fruits in a rice cracker:
    1. Put in a mixing bowl the tuna and add the pomegranate - elderflower vinegar, the salt and the olive oil.
    2. Blend and leave it to marinate for about 5 minutes.
    3. Then, add the rest of the ingredients, stir and serve out.
    4. For the rice cracker:
      1. Boil the rice, until it absorbs 1 liter of water and then blend it with a bimmer, until it becomes gruel.
      2. Then, pour the mixture in a baking tray and put it in the oven in 30 degrees, until the mixture is completely desiccated.
      3. Break the mixture in pieces of your preference and fry them in hot olive oil, until they puff up and become a cracker.
  3. Beef cheeks with chocolate flavor in chimichurri crust:
    1. Add olive oil in a pot and sauté the cheeks.
    2. Add the double concetrated tomato paste.
    3. Reduce the heat by pouring the wine.
    4. Add the gravy and the pulled pork seasoning.
    5. Cook in low heat, until the cheeks soften.
    6. When the meat is ready, add the mole, stir and check the salt.
    7. Let the cheeks cool down and then “pluck” them with your hands, creating small fibers.
    8. Put them in the fridge for about 1 hour.
    9. Shape the meat in small balls, so that you can bread it.
    10. For the breading:
      1. Stir in a bowl the chimichurri breading with the grated rusks.
      2. Put the flour in another bowl and in a third bowl blend the eggs.
      3. Bread the cheeks with the usual procedure “flour-egg-breading”.
      4. Fry them in olive oil, until they get a nice golden color.
      5. Cut in the middle and serve out.
Amuse Bouche 1
Amuse Bouche 2
Amuse Bouche 3
Amuse Bouche 4
Amuse Bouche 5
Amuse Bouche 6
Amuse Bouche 7
Amuse Bouche 8

Special creadits to CONCEPT company for their kind

contribution of the equipment.