500g fresh beef
big pieces cut beef
rinse the beef in waster, transfer them to a pot of cold water with green onions and ginger.
2 green onions
finely chopped green onion
1 green onions
finely chopped green onion
bring to a boil. use a skimmer to remove floating beef fat.
1/2 cube ginger
finely diced ginger pieces
sauté green onion, ginger, and garlic in sunflower oil over medium heat until fragrant.
1/2 cube ginger
finely diced ginger pieces
cook over medium heat for 5 more minutes, retain the beef, and set the beef aside.
1 tbsp sunflower oil
the cooked beef
1/2 tbsp dark soysauce
1 small cube hot pot paste
1 tbsp rice vinegar
12 garlic cloves
finely chopped garlic
add Pixian bean paste, hot pot paste cube, the herb mix, and crystal sugar to the pan. cook over medium-low heat until softened and fragrant.
1 tbsp Pixian bean paste
1/2 tbsp oyster sauce
1 tbsp light soysauce
salt to taste (opt.)
the herb mix: 2 bay leaves, 1 star anise, 1 cardamon, 1 cinemon, 1 tsp fennel seeds, 1tsp sichuan peper
3 cubes crystal sugar
add beef in and stir-fry until coated. add rice vinegar, light soy sauce, dark soy sauce, and oyster sauce; stir-fry until well mixed and fragrant. add hot water to cover the beef.
cover the pot and simmer over low heat for 3–4 hours until the beef is tender. remove solids and keep the beef.
2 tbsps seasame oil
1 tbsp cilantro leaves (opt.)
2 tbsps light soysauce
fresh leafy green of your choice
salt to taste (opt.)
cook the potatoes in the boiled duck fat over medium heat until golden and crispy.
chez denise’s CONFIT DE CANARD replica
#5 arca tulum’s roasted pepper tartare
1 green onions
finely chopped green onion
4 garlic cloves
2 duck legs
2 roasted duck legs
2 bell peppers
finely chopped garlic
200g dry noodle of your choice
cook the noodles and the green in boiled water until well done.
add the cooked beef to the bowl and stir everything together.
put chopped garlic, green onion, sesame oil, and soy sauce in a bowl. top with cilantro and some noodle water.
CONFIT DE CANARD roast
CONFIT DE CANARD & Potato fry
1 cup duck fat from the roast
roasted pepper tartare preparation
mix the paste with the finely chopped roasted bell peppers.
1 ripe plantain
peel the plantain.
preheat the oven to 350°f (175°c) and roast the bell peppers and plantain for 40–60 mins.
roasted pepper tartare assembly
finely chop and mash the plantain.
mix and fold the chopped roasted bell peppers and mashed plantain.
place the bell pepper and plantain mixture into the ring mold, filling it 1/2.
set the sheep’s milk cheese agnolotti aside.
sauté garlic in olive oil over low heat until soft.
1 pinch saffron
1 pinch cayenne
4 sprigs thyme
add butter and saffron, cook over medium-low heat until slightly bubble.
use tweezers to place the roasted sliced almonds on the tartare. start from the outer edge and work inward, layering each almond slightly over the previous one in a clockwise pattern. cover half of the tartare.
roasted bell peppers
add morita chile paste or oil to the roasted peppers.
roasted plantain
add all the spices and roast in the oven at 220°f (95°c) for 5 hours.
take the roasted duck legs out of the oven and prepare to fry.
2 tbsps coarse salt
CONFIT DE CANARD marination
rinse off the spices from the duck legs.
3 bay leaves
fully cover the duck legs with melted duck fat in an iron cast.
3 thyme sprigs
mix all the spices and mash them.
rub the spices all over the duck legs and marinate for 6–24 hrs in the fridge. (duck skin faces down)
2 - 3 cups duck fat
melt the duck fat until fully liquefied.
2 tbsps morita chile paste to taste
dip the duck leg into the boiled duck fat until the skin is crispy.
cut 2 bell peppers in half.
1 tsp peppercorns
3 garlic cloves
3 thyme sprigs
6 small potatoes
3 garlic cloves
cut the potatoes into small chunks.
arca tulum’s roasted pepper tartare REPLICA
Sheep’s milk cheese filling - 2 SERVING
1/4 cup of sliced almonds
spread the sliced almonds in a pan over medium heat.
toss and shake the sliced almond.
golden sliced almond
place the bell pepper into the ring mold, filling the top 1/2.
1 garlic clove
finely sliced garlic
fennel leaves from 1 bulb
2 anchovy fillets
add anchovies, raisins, and sardines to the cooked onion. cook over medium heat until the ingredients are well blended and absorbed.
add the fennel leaves to the cooked mixture and cook over low heat. add the cooked pasta and a splash of pasta water, then toss to combine.
200g dry pasta of your choice.
#7 LILIA’S Sheep's Milk Cheese Agnolotti, Saffron, Dried Tomato, Honey
2 egg yolks
AGNOLOTTI pasta sheet - 2 SERVING
100 g tipo 00 flour
transfer the sheep’s milk cheese filling to a pastry bag.
150g canned san marzano tomatoes
finely slice and remove the seeds.
top the cooked agnolotti with cayenne, thyme, and a drizzle of honey. ready to serve.
toss sliced tomatoes with garlic, salt, olive oil, sugar, and thyme. oven dried at 200°f (95°c) for 2 hours.
pipe a straight line of filling onto the pasta sheet.
OVEN- Dried “sun dried” Tomato - 2 SERVING
2 g salt
#6 trattoria don ciccio’S PASTA CON SARDE
pasta con SARDe per 2 servings
1/3 cup raisins
2 cans of sardines
gradually roll and fold the pasta sheet to setting 6 (0.8mm thickness).
1/3 cup olive oil
1/2 cup toasted breadcrumbs
knead the flour and egg yolk until a dough forms. rest for no less than 30 mins at room temperature.
1 diced onion
1 diced onion
whip the ricotta in a food processor until frosting-like. set aside 150 g.
pasta con SARDe with breadcrumbs
roll the dough into sheets using the marcato atlas.
set aside and ready to fill.
fold the pasta over the filling, pressing firmly every 2cm.
cut with a pasta wheel cutter.
2 g sugar
3 g olive oil
3 springs thyme
LILIA’S Sheep's Milk Cheese Agnolotti, Saffron, Dried Tomato, Honey - SERVING 2
lemon zest
1 finely sliced garlic
sheep’s milk cheese agnolott
2 tbsp unsalted buttee
1 tbsp olive oil
1 tsp honey
add sun-dried tomatoes to the pan over medium heat and cook until slightly charred.
add 1 scoop pasta water and agnolotti. cook over low heat until the sauce is absorbed.
feta in brine
whip the feta in a food processor until smooth. set aside 35 g.
Sheep’s milk cheese AGNOLOTTI - 2 SERVING
12 g honey
combine the ricotta, honey, and feta in a bowl.
mix until smooth and creamy.
make a well in the flour and add the egg yolks on a wooden surface.
sheep ricotta
add diced onion to heated olive oil over medium low heat. cook until soft and golden.
2 tsps peppercorns
