chez denise’s CONFIT DE CANARD replica
mix the paste with the finely chopped roasted bell peppers.
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.
1/2 lemon
enough salt
1/2
hand Sliced Smoked Salmon
1 bagel of your choice
cut the bagel open and assemble all the ingredients on top. Start with cream cheese, followed by the olive oil–infused tomato and onion mixture, smoked salmon, capers, and dill.(sprinkle peppers for an extra kicks)
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
1 bagel of your choice
cut the bagel open and assemble all the ingredients on top. start with cream cheese, followed by freshly sliced tomato, drizzled with olive oil, salt, pepper, and a squeeze of lemon juice.
1/2
cream cheese tomato
1 onion
50 g smoked salmon
2 tbsps morita chile paste to taste
arca tulum’s roasted pepper tartare REPLICA
Sheep’s milk cheese filling - 2 SERVING
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.
enough pepper
1 tbsp olive oil
1 tsp capers
1 pinch dill
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
slice the tomato and onion, then infuse them in olive oil and salt.
1 tsp salt
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.
1/2 tomato
1 tsp olive oil
1 tbsp cream cheese
1/4 tomato
1 tbsp cream cheese
