Recipe Book

BOOK OF RECIPES

THE FOOD LAB

Top

30

Reci

FOREWORD BY ALEXANDRU BUZA

pes

MEAT FISH VEGETARIAN VEGAN DESSERT

CONTENTS

Steak tartare with grapefruit and french baguette ..............................................................................4 Beef carpaccio with watercress, melon and chese................................................................................. 6 Spaghetti, with meat ragu and parmigiano............................................................................................... 8 Iberico rib fingers with asparagus and cherry chimichurri.............................................................10 Tataki of carabineros jumbo prawns........................................................................................................... 12 Tataki of carabineros jumbo prawns...........................................................................................................14 Sea bass tartare with tamarind and langoustine................................................................................... 16 Cherry gazpacho with argentinian prawn..............................................................................................18 Tagliatelle with dorado and ink fish in tomato sauce..........................................................................20 Angler fish with jerusalem artichoke puree and caviar....................................................................22 Mussels in white wine and thyme...............................................................................................................24 Fregola with seafood..........................................................................................................................................26 Burrata chees with tomatoes and basil......................................................................................................28 Artichoke salad with green callions and parmigiano cheese..........................................................30 White asparagus with parsnip cream and chips...................................................................................32 San marzano tomatoes stew with fire burned peppers and goat cheese...................................34 Truffle gnudi in butter sage sauce................................................................................................................36 Lemon parmesan risotoo..................................................................................................................................38

Stuffed sweet potatoes with spinach and white beans......................................................................40 Quinoa stuffed eggplant with tahini sauce..............................................................................................42 Mediterranean-style mango salad...............................................................................................................44 Braised artichokes with tomatoes and mint............................................................................................46 Italian fennel and orange salad.....................................................................................................................48 Crispy fried oyster mushrooms.....................................................................................................................50

Apricot tart and pistachio crumble..............................................................................................................52 Rhubarb sous vide, sambuca, almond crumble......................................................................................54 Chocolate mousse and almond tuille..........................................................................................................56 Alchohol free tiramis.........................................................................................................................................58 Pavlova, berries and cassis sorbet................................................................................................................60 Chocolate cheesecake........................................................................................................................................62

MEAT

STEAK TARTARE WITH GRAPEFRUIT AND FRENCH BAGUETTE

TIME: 30 minunts COMPLEXITY: SERVINGS: for 1 person

Steak tartare is usually made from raw minced meat and served separately with the rest of the ingredients. Its often made with raw egg yolk.

INGREDIENTS:

INSTRUCTIONS:

-100g of beef tenderloin

•

Cut five thin slices of bread.

-½ pieces of red onion

•

Sprinkle with extra virgin olive oil.

-3 pieces of cornichons

-1 piece of egg yolk

• Cut the meat into small cubes (brunoise) and add the gherkins, red onions, capers, Dijon masherd, egg yolk, maldon salt, extra virgin oil and some ground pepper.

-1 tsp of dijon mosterd

•

-½ pieces of grapefruit

• Cut the grapefruit in half and remove the peel. Use a sharp knife to cut the membranes at the sides to separate them into segments.

-5g of cappers

-Extra virgin olive oil -Maldon salt -Pepper four seasons -French baguette

Mix everything with a fork and set aside.

• To serve, place two slices of fried baguette on a plate, then make two tartar meatballs and place on the croutons.

• Then place five slices of grapefruit around the tartare and bread to the side of the plate.

•

Drizzle with extra virgin olive oil and serve.

4

MEAT

BEEF CARPACCIO WITH WATERCRESS, MELON AND CHESE

TIME: 20 minunts COMPLEXITY: SERVINGS: for 1 person

Beef Carpaccio is a traditional Italian snack made from raw beef. This is a light yet delicious dish. Carpaccio was invented in the in Venice. It is named after the Venetian painter Vittorio Carpaccio.

INGREDIENTS:

INSTRUCTIONS:

- 100g of beef tenderloin

• The most difficult part of the dish is to cut the meat as finely as possible.

-10g watercress - 20g of parmigiano For the sauce: - 70g of melon - 1 piece of chilli pepper - 1 piece of egg - 1 tsp dijon mustard - 150ml of oive oil - 10g of cappers - Maldon salt

• To do the first, you need to freeze the meat in half, and then immediately cut it with a knife and a plate.

•

For the sauce, combine all the ingredients except the oil.

• In a food processor, start to process the sauce and slowly add the oil.

• Then pour some sauce on top, place some watercress around the meat and Reggiano Parmesan flakes on top.

• Drizzle with extra virgin olive oil and sprinkle with Maldon salt on top. Ready to serve.

- Extra virgin olive oil

6

MEAT

SPAGHETTI, WITH MEAT RAGU AND PARMIGIANO

TIME: 30 minunts COMPLEXITY: SERVINGS: for 2 person

The most common name is bolognese - a traditional stew made from minced meat, tomato sauce and carrot-celery brunoise. But for a more textured meat, I like to cut it into small cubes with a knife.

INGREDIENTS:

INSTRUCTIONS:

- 100g of spaghetti

• Cut the meat into small cubes while preparing a skillet with extra virgin olive oil, garlic, rosemary and shallots.

- 100g of Beef rump steak - 1 piece of Shallot - 2 sprigs of Rosemary - 1 clove of Garlic - 100ml of Beef broth - 20g of Parmiggiano - Salt - Pepper - Extra virgin olive oil

• When the meat is done, put the pan on the fire, fry the ingredients for about a minute, add the meat and stir well. Fry until all the juice has disappeared, and then add the broth, salt and pepper.

• Cook over low heat for about 30 minutes. If necessary, you can add boiling water from the pasta pan.

• When done, cook the pasta for 2 minutes if fresh, or longer if dried.

• Add to the sauce, cook in the sauce for about a minute and serve with grated Reggiano parmesan and extra virgin olive oil.

8

MEAT

IBERICO RIB FINGERS WITH ASPARAGUS AND CHERRY CHIMICHURRI

TIME: 20 minunts COMPLEXITY: SERVINGS: for 1 person

Ribbed fingers are thin strips of meat cut between individual ribs at the main rib. A thin layer of fat on the meat gives it a rich flavor, aroma and juice flavor.

INGREDIENTS:

INSTRUCTIONS:

- 200g of iberico

• Wash the cherries, peel them and cut them into small cubes.

Wash the tomatoes and asparagus, peel the asparagus and only one piece, and cut the tomatoes into small cubes and add to the cherry with chopped onions, herbs, lemon juice.

rib fingers - 4 pieces of green asparagus - 1 piece of big potato - 50g of Cherrys - 1 piece of tomatoe coeur - ½ piece of red onion - 1 piece of chilli pepper - 50g of butter - Parsley - Fresh oregano - Koriander - Extra virgin olive oil

•

Pour with the extra virgin olive oil mixture and salt to taste.

• Wash and peel the potatoes, cut into round slices about 1 cm thick, fry in a pan with butter on both sides until golden brown, season with salt and put in the oven for about 20 minutes.

• Make small cuts on the skin of the ribs of the fingers, sprinkle with oil and salt. Grill them for 5 to 10 minutes, depending on thickness, and bake asparagus next to them.Leave the meat for about 10 minutes before sprinkling.

• Place the asparagus potatoes on a large plate next to it, then on top of it the grilled Iberico ribs and a couple of large spoons of chimichurri around the plate, sprinkle with salt. Maldon and ready to serve.

- Juice of 1 lemon - Maldon salt

10

MEAT

IBERICO RIB FINGERS WITH ASPARAGUS AND CHERRY CHIMICHURRI

TIME: 20 minunts COMPLEXITY: SERVINGS: for 1 person

Ribbed fingers are thin strips of meat cut between individual ribs at the main rib. A thin layer of fat on the meat gives it a rich flavor, aroma and juice flavor.

INGREDIENTS:

INSTRUCTIONS:

- 200g of iberico

• Wash the cherries, peel them and cut them into small cubes.

Wash the tomatoes and asparagus, peel the asparagus and only one piece, and cut the tomatoes into small cubes and add to the cherry with chopped onions, herbs, lemon juice.

rib fingers - 4 pieces of green asparagus - 1 piece of big potato - 50g of Cherrys - 1 piece of tomatoe coeur - ½ piece of red onion - 1 piece of chilli pepper - 50g of butter - Parsley - Fresh oregano - Koriander - Extra virgin olive oil

•

Pour with the extra virgin olive oil mixture and salt to taste.

• Wash and peel the potatoes, cut into round slices about 1 cm thick, fry in a pan with butter on both sides until golden brown, season with salt and put in the oven for about 20 minutes.

• Make small cuts on the skin of the ribs of the fingers, sprinkle with oil and salt. Grill them for 5 to 10 minutes, depending on thickness, and bake asparagus next to them.Leave the meat for about 10 minutes before sprinkling.

• Place the asparagus potatoes on a large plate next to it, then on top of it the grilled Iberico ribs and a couple of large spoons of chimichurri around the plate, sprinkle with salt. Maldon and ready to serve.

- Juice of 1 lemon - Maldon salt

12

MEAT

TATAKI OF CARABINEROS JUMBO PRAWNS

TIME: 15 minunts COMPLEXITY: SERVINGS: for 1 person

Carabinieri are one of the most delicious and beautiful shrimps. They are known for their gigantic size and vibrant bright red color. Very versatile, you can eat them raw, boiled, fried, baked, and slow cooked.

INGREDIENTS:

INSTRUCTIONS:

- 1 piece of carabinero

• Along the way, cut the carabinieri in half to make a butterfly on the plate.

- 150ml of grape seeds oil - Maldon salt - Thyme - Chilli pepper

• Cut the chili peppers into thin slices and heat the oil in a skillet until it starts to smoke. Meanwhile, place the carabinieri in the middle of the plate, place three slices of each chili pepper and a thyme pod on each slice on the meaty tails.

• Sprinkle with Maldona salt, and when the oil is not well smoked, spoon lightly and slowly over the meaty portion to cook the top of the carabinero. Ready to serve.

14

FISH

SEA BASS TARTARE WITH TAMARIND AND LANGOUSTINE

TIME: 30 minunts COMPLEXITY: SERVINGS: for 1 person

Sea bass tartare is a summer dish, fresh, light and tasty.

Sea bass is the best in this category. Some people would prefer tuna or salmon, but overfished tuna is endangered.

INGREDIENTS:

INSTRUCTIONS:

- 200g of sea bass fillet

• We start by washing the fish, and then remove the skin and remaining thorns. Cut into small cubes, add two large spoons of tamarind vinaigrette and Maldon salt, mix well and refrigerate.

- 1 piece of langoustine - 1 piece of cucumber - Tamarinde vinaigrette - Maldon salt - Raspberrys

• Peel the shell of the langoustine, but leave the ponytail for presentation and marinate the langoustine with a silicone brush on both sides.

•

Cut the raspberries into quarters and set aside for serving.

•

Cut long cucumber slices.

• Place a metal ring with a diameter of 8 cm on a plate, make a circle of cucumber pieces inside the ring, place the tartar and take out the ring. Top with langoustine and raspberries, sprinkle with salt Maldon and it’s ready to serve.

16

FISH

CHERRY GAZPACHO WITH ARGENTINIAN PRAWN

TIME: 40 minunts COMPLEXITY: SERVINGS: for 1 person

Cherry in gazpacho is the sweet and sour flavor of traditional gazpacho. This is a light and fresh dish for a hot summer. You can drink or eat with a spoon.

INGREDIENTS:

INSTRUCTIONS:

- 2 pieces of argen. prawns

• Put pitted cherries, tomatoes, half garlic, shallots, sherry vinegar, a pinch of salt and some oil in a food processor.

- 250g of cherries pitted (leave a couple of cherries for plating) - 250g of cherry tomatoes - 1 clove of garlic - 30g of shallot - 30ml of sherry vinegar

• Stir for a couple of minutes, then pass through a sieve, add ice cubes and refrigerate for a couple of hours.

• Peel the shell of the shrimp and cover with boiling water for two minutes. Then transfer to a bowl, add the remaining garlic, extra virgin oil and sprinkle with salt. Set aside to cool.

• Place the center shrimp, three cherry halves in a soup bowl and drizzle with extra virgin oil.

- Extra virgin oil - Maldon salt - Ice cubes

18

FISH

TAGLIATELLE WITH DORADO AND INK FISH IN TOMATO SAUCE

TIME: 50 minunts COMPLEXITY: SERVINGS: for 2 person

What’s better than making your own fresh pasta? Fresh pasta gives the dish a more delicate aroma and softer texture, while maintaining a delicate flavor.

INGREDIENTS:

INSTRUCTIONS:

- 100g of fresh tagliatelle

•

- 200g of dorado fillet

• Peel the dorado fillet of skin and thorns and cut into long strips. Make sure the inside of the ink pot is clean and also cut it into long strips like a dorado.

- 100g of inkfish - 90ml of tomatoes passata - 1 glove of garlic - Extra virgin olive oil - Fine sea salt - Parsley

Place a large pot of salted water on the stove.

• Put the garlic and dorado strips in a warm frying pan with oil, fry for 1-2 minutes, add the trade wind and cook over low heat until half of the tomato sauce is gone.

• Then boil the tagliatelle for two minutes and add the squid to the sauce; prepare very quickly. Then add the pasta to the sauce and a pinch of salt, cook for about a minute, turn off the heat, add the parsley to the pasta, stir well and place on a plate.

•

Drizzle with extra virgin olive oil and serve

20

FISH

ANGLER FISH WITH JERUSALEM ARTICHOKE PUREE AND CAVIAR

TIME: 30 minunts COMPLEXITY: SERVINGS: for 2 person

To prepare beurre blanc, you can use the most exclusive beluga caviar or the most affordable salmon trout caviar.

However, caviar will instantly enhance your favorite dishes.

INGREDIENTS:

INSTRUCTIONS:

- 150g of angler fish fillet

• Peel the artichokes, potatoes and one shallots, cut into large cubes, add salted water and put on fire for about an hour. Drain and make clean, then pass through a sieve.

- 200g of jer. artichoke - 2 pieces of shallot - 100g of potatoes - 150ml of cream - 100ml of white wine - 100g of butter - 1 tsp of caviar - Maldon salt - Sage leaves - Extra virgin olive oil - Lemon juice (if needed)

• For the beurre blanc, put a frying pan with 10 g of butter on the fire, cut the shallots in half and add to the pan with a couple of sage leaves. Fry for about a minute and add white wine.

• After more than half of the wine has evaporated, add the cream and let it simmer for about 25 minutes, until half is gone.

• Take out the shallots and sage leaves, then add cold oil to it, gradually whisking it with a whisk, salt and lemon juice if necessary for a fresh taste.

• Cover the sauce with a gummy kitchen sauce to prevent crusting and leave in a warm place at about 50C. • Fry the salted fish in hot oil on both sides, bake in the oven for about 8 minutes at 180C. Place 2 large spoons of warm mashed potatoes, place the fish on top, pour 2 large spoons of Beurre over the fish and sprinkle with caviar on top.

22

FISH

MUSSELS IN WHITE WINE AND THYME

TIME: 20 minunts COMPLEXITY:

This is a light dish that can bring you a relaxing holiday on the Mediterranean coast.

SERVINGS: for 3 person

INGREDIENTS:

INSTRUCTIONS:

- 1kg of mussels

• Wash the mussels in cold running water and, if necessary, peel so that no sand remains on the mussels.

- 100ml of white wine - 1 clove of garlic - 50g of butter - Thyme - Parsley - Rose pepper - Extra virgin olive oil

• Next, put a large frying pan on the fire, add oil, garlic and thyme.

• When it gets very hot, take the mussels with your hands and set them to fry (this way you make sure that no sand from the bottom of the bowl gets into the pan.

• Add wine when mussels start to open. Let it evaporate more than half and then add oil by moving the pan or stirring with a wooden spoon.

•

Finally, turn off the first cold spin.

24

FISH

FREGOLA WITH SEAFOOD

TIME: 35 minunts COMPLEXITY: SERVINGS: for 2 person

Fregola is a typical pasta in the form of balls of semolina.

Produced exclusively from durum wheat. The content of vegetable protein in such cereals is at least 12%.

INGREDIENTS:

INSTRUCTIONS:

– 350g of Sardinian fregola

• Peel the mussels by removing the byssus with a firm motion and removing plaque with the tip of a knife and then with a hard sponge. Rinse the mussels thoroughly and place them together with the clams and clams in water and salt (about 35 grams of salt per liter of water) for at least 2 hours changing the water from time to time, removing the sand that will run out. settle at the bottom.

– 350g of mussels – 350g of clams – 300g of cockles – ½ glass of white wine – 10/12 cherry or piccadilly tomatoes – 1 garlic wedge – spicy oil, crushed chilli – chopped parsley – extra virgin olive oil – salt

• Place in a saucepan with a lid. Let them open over live fire, straining the broth with a strainer. Remove some of the seafood from the seashells, leaving only some with the seashell.

• In a skillet where you let the seafood open, sauté the garlic (whole or chopped, depending on your preference) with the oil and chili, add the fregola, sauté it and let fry as if it were risotto (this will enhance its flavor ).

• Mix it with white wine and add chopped tomatoes and filtered seafood broth.

• Let the fregola cook, stirring occasionally and adding a little broth as it recedes; add seafood without shells at the end of cooking.

Adjust the salt level if necessary.

• When the fregola is almost ready, take the broth, add the seafood with their shells and place on a plate, garnish with chopped parsley.

26

VEGETARIAN

BURRATA CHEES WITH TOMATOES AND BASIL

TIME: 30 minunts COMPLEXITY: SERVINGS: for 1 person

The name burrata, which comes from the Italian word burro, means “butter”, which, in principle, immediately gives an idea of the richness of this cheese. But you have to pay for the rich creamy taste.

INGREDIENTS:

INSTRUCTIONS:

-100g of burrata cheese -20g of rucolla -50g of cherry tomatoes -5 leaves of basil -Extra virgin olive oil -Balsamic vinaigre -Maldon salt

• To get the most effective burrata cheese, remove it from the refrigerator at least half an hour before cooking. Cheese reveals a rich, oily flavor better than fresh milk.

-1 piece of baguette -1/4 cup good olive oil -Kosher salt -Freshly ground black pepper -1 piece of garlic

• Place a ruccola pillow on a large plate, then place the burrat in the center and cherry tomatoes around it.

• Wash cherry tomatoes, arugula and basil leaves, pat dry with a kitchen towel.

•

Cut the tomatoes in half and start weaving.

• 5)Sprinkle the salad with balsamic oil and extra virgin olive oil, sprinkle with Maldona salt and serve (better served with garlic toast).

• Slice the baguette diagonally into 1/2-inch slices. Depending on the size of the baguette, you should have anywhere from 20 to 25 slices.

• Arrange the slices in one layer on a baking sheet, brush each with olive oil and sprinkle liberally with salt and pepper. Bake the toast for 15 to 20 minutes, until lightly browned and crispy. Once they are cool enough, rub one side of the toast with the cut side of the garlic. Serve at room temperature.

28

VEGETARIAN

ARTICHOKE SALAD WITH GREEN CALLIONS AND PARMIGIANO REGGIANO CHEESE

TIME: 20 minunts COMPLEXITY: SERVINGS: for 1 person

Parmigiano Reggiano and Parmesan are not the same cheese. The difference between the two is that Parmigiano Reggiano is produced in the provinces of Reggio Emilia,

INGREDIENTS:

INSTRUCTIONS:

-1 bunch of green scallions -180g of Canned artichokes hearts in oil -1 piece of Baby romaine lettuce -50g of Sun-dried tomatoes -30g of Parmigiano Reggiano -½ of lemon -Extra virgin olive oil -Maldon salt

• Wash the lettuce and green onions, cut off the roots and the top green part. We’re going to use the white part with a bit of green • Fry the green onions in a skillet with hot oil for about 1 minute on both sides, sprinkle with the Maldona salt and lay on the side to cool.

• Take the artichokes out of the jar and transfer them to a sieve to lose any excess oil. Cut the lettuce into two even halves, then cut each half into long strips.

• Place the lettuce, artichoke and shallots in a large bowl, squeeze the juice of half a lemon on top of the lettuce, add the Maldon salad and extra virgin olive oil, mix well and place on a plate.

30

VEGETARIAN

WHITE ASPARAGUS WITH PARSNIP CREAM AND CHIPS

TIME: 25 minunts COMPLEXITY: SERVINGS: for 2 person

Moving to the north of Europe, the Romans noticed that parsnips grow better in a cool climate, and they brought out new varieties of this plant with a large, sweetish root crop.

INGREDIENTS:

INSTRUCTIONS:

-500g of white asparagus -250g of parsnip -1 piece of granny smith apple -1 piece of shallot -100g of cherry tomatoes -½ of lemon -50g of butter -Extra virgin olive oil -Frying oil -Rose peppers -Maldon salt

• Cut half the apple into cubes along with half the parsnips and shallots, put in a pan, sprinkle with salt, add water and simmer for about an hour.

•

When done, puree it, add butter at the end and set aside.

• Prepare a pot of boiling salted water and a bowl of ice water on the side. Cook the asparagus for about 8 minutes and immediately place in ice water to stop cooking.

• Chop the remaining apple brunoise and set aside in a small bowl of ice water and lemon to keep the apple from browning.

• Cut the rest of the parsnips into long strips with a knife and fry in oil at about 150 degrees Celsius until golden brown. Cut the cherry tomatoes in half, place on a metal baking sheet with baking paper, drizzle with oil and sprinkle with salt. Bake at 150 ° C for about 8 minutes. Remove and set aside.

• Place the asparagus on a baking sheet in the oven for about 4 minutes at 175 ° C, and the parsnip puree in a skillet over low heat, stirring every 30 s. to make sure it does not stick to the bottom.

• Place one large spoonful of pure parsnips in the middle of the plate, on top of it three asparagus slices and another slice cut in half.

Sprinkle with apple brunoise on top, put about seven halves of cherry tomatoes and top with parsnip chips. Drizzle with extra virgin olive oil and sprinkle with Maldon salt and pink peppercorns.

32

VEGETARIAN

SAN MARZANO TOMATOES STEW WITH FIRE BURNED PEPPERS AND GOAT CHEESE

TIME: 45 minunts COMPLEXITY: SERVINGS: for 2 person

INGREDIENTS:

-1kg of San Marzano tomatoes -250g of shallot -100g creamy goat cheese -4 pieces of kapia peppers -3 cloves of garlic -Basilicum leaves -Extra virgin olive oil -Sea salt -Maldon salt

This is a summer recipe from my grandmother. She made it from vegetables from her own garden. You have to buy ingredients from the local market to get close to this taste and aroma.

INSTRUCTIONS: • Rinse vegetables, chop shallot julienne, tomatoes and chop garlic.

• Burn the kapia peppers over an open fire until the skin is black on all sides. Pour cold running water over it and set it aside.

• Place the shallots in a large skillet with butter and stir for about one minute. When it turns golden, add the ogres and simmer for about half an hour. Then add chopped garlic and peeled peppers.

•

Serve sprinkled with goat cheese meatballs on top.

34

VEGETARIAN

TRUFFLE GNUDI IN BUTTER SAGE SAUCE

TIME: 30 minunts COMPLEXITY:

Italian black truffles are one of the rarest and most valuable ingredients on earth. They go well with wine.

SERVINGS: for 2 person

INGREDIENTS:

INSTRUCTIONS:

-500g of ricotta -50g of parmigiano reggiano finley -200g of semolina from durum wheat -40g of truffle paste -50 g of butter -10g of black truffle -1 piece of egg -Fine sea salt -Sage leaves -Extra virgin olive oil

•

Slice a fresh truffle with thin paper over your favorite foods.

• Put ricotta, Parmesan Reggiano, one egg, 100 g semolina and truffle paste in a bowl and stir until smooth.

• Put the remaining cereal in a container, make balls about 25 grams each and roll them in flour. Then place it on a tray and store it in the refrigerator for a couple of days.

• Cook the nests in a saucepan of boiling salted water for about 2 minutes or until they rise to the surface of the water. Then place the sage leaves in a skillet with oil and when it gets hot add water and oil, sprinkle with salt and cook for a minute or two until it starts to thicken.

• Place the chests in the sauce and cook for about 30 seconds.

If you have a black truffle, shave it on top and drizzle with extra virgin oil for serving.

36

VEGETARIAN

LEMON PARMESAN RISOTOO

TIME: 40 minunts COMPLEXITY: SERVINGS: for 1 person

The creation of the risotto dish can be attributed to Milan.

The risotto, usually flavored with saffron, was typically served with another famous Milanese favorite: ossobuco, or stewed veal and marrow.

INGREDIENTS:

INSTRUCTIONS:

-½ tsp of salt -2 tbsp of butter -1l of vegetable broth -1 tbsp of olive oil -2 cups of uncooked Arborio rice or medium-grain rice - cup of dry white wine -½ cup of parmesan cheese -1 tbsp of lemon zest -1 tbsp of fresh lemon juice - 2 tbsp of fresh parsley leaves

• In a 4-5 liter Dutch oven, heat the butter and butter over medium heat until the butter stops sizzling.

• Stir in the rice until it is covered and heat, stirring constantly, until the kernels are slightly translucent around the edges.

• Add wine and heat for another 3 minutes, stirring continuously, until the rice absorbs the liquid.

• Reduce heat to medium-low and stir well. Add 1 cup of boiling vegetable stock to the rice for just enough to barely cover the rice.

Continue simmering and stirring for about 5 minutes, or until the rice has absorbed most of the broth. Add 1 more glass of broth and cook for about 5 more minutes, stirring constantly, until the broth is almost absorbed. Repeat twice, adding 1 cup of broth each time and cooking until the broth is almost absorbed and the rice is hard and creamy.

•

Add cheese, lemon zest and lemon juice.

•

Remove from heat and sprinkle with parsley.

38

VEGAN

STUFFED SWEET POTATOES WITH SPINACH AND WHITE BEANS

TIME: 45 minunts COMPLEXITY: SERVINGS: for 2 person

The sweet potato is known worldwide as the sweet potato, although it belongs to the bindweed family and not the nightshade family. In other words, the plant is a perennial herbaceous vine if it grows in a hot tropical climate.

INGREDIENTS:

INSTRUCTIONS:

Baked Sweet Potato - 4 sweet potatoes

•

Sweet Potato Toppings - 2 tablespoons Carapelli Extra Virgin Olive Oil, plus more for finishing the dish - 3-4 garlic cloves, minced - 10 ounces frozen chopped spinach - 14 ounces canned great northern beans, rinsed and drained - ¼ teaspoon ground nutmeg - Coarse kosher salt and freshly ground black pepper Tahini Sauce - ¼ cup tahini - teaspoon garlic powder - teaspoon salt - Warm water

Preheat the oven to 400ºF.

• Pierce the sweet potatoes a few times all over with a fork.

Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.

•

While the sweet potatoes are baking, prepare the toppings.

• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.

• In a small bowl stir together tahini, garlic powder, and teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

• Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.

40

VEGAN

QUINOA STUFFED EGGPLANT WITH TAHINI SAUCE

TIME: 35 minunts COMPLEXITY: SERVINGS: for 1 person

This recipe is brought to you in partnership with Tuttorosso Tomatoes. As always, all opinions are my own.

I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!

INGREDIENTS:

INSTRUCTIONS:

- 1 eggplant - 2 tablespoons olive oil divided - 1 medium shallot diced (about 1/2 cup) - 1 cup chopped button mushrooms about 2 cups whole - 5 - 6 Tuttorosso whole plum tomatoes chopped - 1 tablespoon tomato juice from the can - 2 garlic cloves minced - 1/2 cup cooked quinoa - 1 tablespoon chopped fresh parsley + more to garnish - Salt & pepper to taste - 1 tablespoon tahini - 1 teaspoon lemon juice - 1/2 teaspoon garlic powder - Water to thin

• Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.

• While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa and spices, and cook until the liquid has evaporated.

• Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.

• When ready to serve, whisk together tahini, lemon, garlic, water and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley and enjoy!

42

VEGAN

MEDITERRANEAN-STYLE MANGO SALAD

TIME: 40 minunts COMPLEXITY: SERVINGS: for 1 person

Mango, which is called the «apple of the tropics» and «the king of Asian fruits», according to legend, was created by the Indian god Shiva - and now there are more than 500 species of this fruit in India.

INGREDIENTS:

INSTRUCTIONS:

- 2 cups baby spinach - ½ English cucumber, halved and sliced into half moons - 1 small red bell pepper, cored and thinly sliced - 2 ½ pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos) - 1 shallot, halved and thinly sliced - 1 cup pomegranate seeds - ½ cup chopped fresh cilantro - ½ cup chopped fresh mint - salt and pepper - 1 to 2 teaspoons Aleppo pepper - juice of 1 large lime - Extra virgin olive oil

• In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).

• Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.

• Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

44

VEGAN

BRAISED ARTICHOKES WITH TOMATOES AND MINT

TIME: 20 minunts COMPLEXITY: SERVINGS: for 2 person

Until the 16th century, women were forbidden to eat them in many countries, as they were still considered aphrodisiacs.The main producers of artichokes today are Spain, France and Italy.

INGREDIENTS:

INSTRUCTIONS:

- 1 28-ounce can whole peeled tomatoes, preferably Italian San Marzano, drained - 1½ cups dry white wine - ½ teaspoon crushed red pepper flakes -2 teaspoons kosher salt, plus more - 1 cup olive oil, divided - 12 salt-packed anchovy fillets, rinsed, patted dry - 8 garlic cloves - 1 cup (lightly packed) mint leaves - 6 medium artichokes - 2 lemons, halved

• Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, ½ cup oil, and 2 cups water; set aside.

• Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.

• Remove several layers of dark-green outer leaves from artichokes. Using a serrated knife, cut off top 1» of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning.

Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon.

Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.

• Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes.

Transfer artichokes to a platter and tent with foil to keep warm.

• Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

46

VEGAN

ITALIAN FENNEL AND ORANGE SALAD

TIME: 15 minunts COMPLEXITY: SERVINGS: for 1 person

The salad prepared according to this recipe is very light and refreshing. It is especially popular in the summer. It can be prepared both for a festive event and for dinner - surprising family or loved ones with an Italian dish.

INGREDIENTS:

INSTRUCTIONS:

- 1 bulb fennel washed and sliced into small, thin strips - 1 orange peeled and sliced into thin slivers - 2 tbsp olive oil - Salt and pepper to taste

• Pop your crispy fennel slices into a bowl and top with the juicy orange slivers.

•

1 bulb fennel, 1 orange

•

Pour in the olive oil and give everything a good stir.

•

2 tbsp olive oil

• Sprinkle with sea salt and cracked black pepper to taste. (Optional: Garnish with fresh fennel leaves.)

•

Salt and pepper

• Serve immediately or within 1-2 hours. Make sure it’s chilled for the crispiest texture.

48

VEGAN

CRISPY FRIED OYSTER MUSHROOMS

TIME: 40 minunts COMPLEXITY: SERVINGS: for 2 person

Mushrooms, in general, are excellent for overall health and weight loss because they’re low in calories and fat with absolutely no cholesterol.

INGREDIENTS:

INSTRUCTIONS:

- 8 ounces oyster mushrooms - 3/4 cup whole wheat flour - 1 cup coconut milk (or other unsweetened nondairy milk) - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 3/4 cup panko breadcrumbs -1 to 1+1/2 cups of coconut oil

• Prep your oyster mushrooms by rinsing them and slicing them off of the stem, about 1/2 an inch from the head.

• Add coconut oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F. • Prepare your batter by adding whole wheat flour, coconut milk, salt, pepper, garlic powder, and onion powder to a shallow bowl and whisking to ensure there are no lumps. In a second shallow bowl, add your panko bread crumbs.

• Use your hands or a fork to dredge the mushrooms through the batter, until you’re left with a thick coat of batter on each mushroom.Then, toss your battered mushrooms in the panko to coat.

• Carefully drop your battered and coated mushrooms into the hot oil, being careful not to overcrowd the pan. I usually fry 5-7 mushrooms at a time.

• Fry for about 3-5 minutes on each side, until both sides are golden brown.Use a skimmer or sieve to remove the mushrooms from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil.

•

Transfer to a clean plate and serve hot.

50

DESSERT

APRICOT TART AND PISTACHIO CRUMBLE

TIME: 60 minunts COMPLEXITY: SERVINGS: for 4 person

Typically made with a short crust pastry, this apricot tart has a custard filling. Before pouring in the filling, many recipes call for you to sprinkle the pastry with ground almonds or hazelnuts.

INGREDIENTS:

INSTRUCTIONS:

-500g of Apricots -360g of Backing Flour - 270g of Sugar -160g of Butter -1 piece of Egg -100g of Pistachios -Salt

• Wash the apricots, divide them in half, remove the seeds, put them in a saucepan, pour in about 300 ml of water, add 150 g of sugar, boil for about 7 minutes and let cool.

•

Cut the cold butter into small cubes and keep in a cool place.

• Mix 220 g flour, 70 g sugar, one egg and stir with a fork, gradually adding butter. It would be better if you hurry up because you don’t want it to melt. When ready, wrap in plastic and refrigerate for about an hour to rest.

• For the crumb, you do the same by mixing 50 grams of sugar, 60 grams of butter, 140 grams of flour, and 100 grams of pistachio topping and leaving it in the refrigerator.

• Line a 22 cm baking sheet with shortcrust pastry, pierce the bottom with the tines of a fork and refrigerate for about 30 minutes.

• Turn on the oven at 200C and bake the dough for 5-10 minutes. When you see the crust start to bake, remove it from the oven and place a small plate in the middle to make sure the bottom is even. When cool, cover with dried apricots and sprinkle with pistachio chips.

• Bake the cake for about 15-20 minutes at 180C. Cool and serve in slices.

52

DESSERT

RHUBARB SOUS VIDE, SAMBUCA, WHIPPED CREAM AND LEMON, ALMOND CRUMBLE

TIME: 45 minunts COMPLEXITY: SERVINGS: for 2 person

A crumble is a dish that can be made in a sweet or savory version. Crumbles became popular in Britain during World War II.

INGREDIENTS:

INSTRUCTIONS:

-200g of rhubarb -110g of sugar -25ml of sambuca -50g of whipped cream -150g of baking flour -60g of butter -10ml of lemon juice -100g of chopped almond

• Wash the rhubarb and cut it into diamonds about 5 cm long.

Put the rhubarb diamonds in an even layer in a bag with 60 g sugar and sambuca, then close tightly under vacuum.

• Place the bag in a 65-degree water bath and let it simmer for 45 minutes - you can leave it for longer if you want the rhubarb to continue to decay. When the rhubarb is ready, place it in an ice bath to stop the cooking process.

• For crumb, cut the cold butter into small cubes and add it to the lemon juice and almond flour, place on a baking sheet and bake at 180 C for about 15 minutes, then cool.

• To serve, place a spoonful of crumb in the middle of a plate and make 3-5 points of cream.

• Place 3 or 5 circles of rhubarb next to the cream and drizzle a little with the rhubarb juice.

54

DESSERT

CHOCOLATE MOUSSE AND ALMOND TUILLE

TIME: 40 minunts COMPLEXITY: SERVINGS: for 2 person

Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced. While fruit flavors of mousse developed, it apparently took until 1977.

INGREDIENTS:

INSTRUCTIONS:

-300ml of Cream (35%) -1 bar of Chocolate (55 75%) -3 pieces of egg yolks -11pieces of egg whites -90g of power sugar -250g of almond flakes -160g of sugar -50g of melted butter -30g of flour

• Prepare the batter. Place the almond flakes, sugar, and flour in a bowl.Add egg whites, stir well, then add ghee. Mix until smooth, then refrigerate for an hour in the refrigerator.

• Preheat oven to 175 ° C. Spoon the tulle dough with a tablespoon and place on a baking sheet. Use a fork to spread the mixture as thin as possible to an oval shape. Bake for about 10-12 minutes or until golden brown.

• Remove the pieces from the tray one by one using a spatula and immediately place them on a rolling pin or bottle of wine to give them a curved shape. Let it cool on a rolling pin, then immediately transfer it to an airtight container. Any moisture in the air will make the tulle soft and damp.

• Prepare the mousse. Bring the cream to a boil and remove from heat. Use a wooden spoon to mix the chocolate and cream together.Add three yolks to the chocolate mass and mix for 3 minutes. Pour the mixture into a swamp ball and set aside for about 10 minutes.

• Beat 6 egg whites with 90 g of icing sugar with a mixer. While whipping, gently pour into the chocolate mass. Fold until smooth and refrigerate for at least four hours.

• To cover, using a spoon, drop some mousse onto a plate, place the thuilla on top of it, and cover with another full spoonful .

56

DESSERT

ALCHOHOL FREE TIRAMISU

TIME: 35 minunts COMPLEXITY: SERVINGS: for 4 person

Traditional recipes for tiramisu contain two alcohols, Marsala wine and rum. There’s also a liberal dose of caffeine in the form of coffee and espresso, but let’s stick to one vice at a time.

INGREDIENTS:

INSTRUCTIONS:

-7 pieces of egg yolks -180g of sugar -500g of mascarpone -500g of cream -2 packs of Savoyard biscuits -6 cups of espresso -Fresh juice of 4 oranges

• Put egg yolks and sugar in a metal bowl and whisk them on bain-marie (pan with boiling water) until the mass becomes smooth and thick.

• Mix mascarpone in a mixer and gradually add to it the cream.

Mix it until combined and fluffy. Incorporate the yolk mass gently into the cream mass and fold until combined.

• Spread one layer of the white mixture on the bottom of a deep-sided tray. Dip the biscuits one by one in orange juice, strategically align them on the cream, and cover everything with another layer of cream. Repeat the procedure for the second layer of biscuits but dipped in expresso.

• Wrap in cling film and put it in the fridge for four hours. Serve the portions sprinkled with cacao powder.

58

DESSERT

PAVLOVA, BERRIES AND CASSIS SORBET

TIME: 35 minunts COMPLEXITY: SERVINGS: for 1 person

The pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert.

INGREDIENTS:

INSTRUCTIONS:

-250g of powder sugar -4 pieces of egg whites -Cassis sorbet -Seasonal Berries

• Whisk the egg whites at medium speed for one minute. Next, add 125 gr powder sugar and whisk further at an increased pace.

•

Gently fold in 125 gr powder sugar to the mass.

• Using a piping bag, make cup-shaped circles on a tray lined with baking paper. Bake it for four and a half hours at 70 C and set the meringues aside to cool down for a minimum of one hour.

• For plating: drop a bit of sorbet in the middle of the plate and place the meringue on it. Wash and cut the berries into small cubes and place them inside the meringue cup and a bit next to it.

• Finally, shape the sorbet into a quenelle (oval shape) and beautifully put it on meringue. Sprinkle the composition with meringue crumbles.

60

DESSERT

CHOCOLATE CHEESECAKE

TIME: 45 minunts COMPLEXITY: SERVINGS: for 4 person

In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C.

INGREDIENTS:

INSTRUCTIONS:

For the biscuit base -150g of digestive biscuits (about 10) -1 tbsp of caster sugar -45g of butter For the cheesecake -150g of dark chocolate -120ml of double cream -2 tsp of cocoa powder -200g of full-fat cream cheese -115g of caster sugar

• To make a cookie base, crush the digestive cookies with a rolling pin or blitz in a food processor, then transfer to a bowl of sugar and butter and stir • Oil and line the 18cm spring-shaped pan and place the tip of the biscuit mixture pressing down with the back of a spoon. Chill in refrigerator for 30 minutes.

• To make the cheesecake, melt the chocolate in short portions in the microwave, then let it cool slightly.

• Whisk the cream in a large bowl using an electric whisk until soft peaks form, then add the cocoa powder.

• Whisk the cream cheese and sugar, then add the cream mixture and cooled chocolate.

• Place the cheesecake mixture on the cookie base, flattening it with the back of a spoon. Transfer to the freezer and freeze for 2 hours or until set.

• Remove from the mold and leave at room temperature to soften for about 20 minutes before serving.

62

Miroslava Terentii LCI Barcelona