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Foodxperience

Aperitivo all'Italiana

Aperitief op z’n Italiaans: Bellini sphere, Campari gelatine, gevulde olijven ‘all’Ascolana’ en aardappelchips met roze peper en limoen.

Dit is een recept van chef Pasquale Carfora van Restaurant Aroma - Italian Fine Dining, Vaassen.

Benodigdheden

400mlof water
2oz of Bellini
2grof calcium chloride
Prosecco
2oz of peach juice
0.5grof sodium alginate
top of soda water

500mlCampari
100grof sugar
30grof gelatin
500grof orange juice

20grof white bread, crusts removed
75grof pork mince
40mlmilk
1units.theelepelof butter
75grof beef mince
0.5carrot, finely chopped
0.5onion, finely chopped
0.5celery
1units.theelepelof extra virgin olive oil
60mldry white wine
1pinch of nutmeg
30grof grated Parmesan
fine sea salt, as needed
3units.theelepelof plain flour
2eggs
60grof fine breadcrumbs
1lsunflower oil, for frying
40large green olives, drained and halved lengthwise
freshly ground black pepper, as needed

3potatoes
salt, as needed
ground paprika
ground black pepper
grated lime
ground pink pepper
seed oil for frying

Bereiding

  1. Prepare the calcium bath with the 400 ml of water and the calcium chloride and prepare another container containing only water.
  2. Mix the Bellini with the sodium alginate with the help of a mixer.
  3. With special measuring cups, take small quantities of the Bellini and peach juice and immerse them in the calcium bath.
  4. As soon as it has gelled, immerse the small spheres in water and gradually place them in the glass.
  5. When finished, pour Prosecco into the glass, fill up with soda water and garnish with the spheres and serve.

  1. Heat half a liter of Campari on the stove with 50 grams of sugar. Bring to a boil and add 15 grams of gelatin and mix with the mixer.
  2. Choose the silicone molds of the shape you prefer. As a precaution before filling them, put some butter spray on the molds to make the phase in which they must be detached easier.
  3. Fill the piston colander and pour the liquid into the silicone molds. If you don't have a piston strainer, you can use a jug or a pastry dispenser. Leave some molds empty and some only half filled for the orange juice jelly. In this way you can prepare different types of jellies, in layers or with a single flavor.
  4. Place the molds in the freezer for 3 hours.
  5. For the orange juice jelly, heat the orange juice and add the remaining sugar. Bring to a boil and add the remaining gelatin. Mix the mixture with the mixer and pour into the dispenser.
  6. Let the liquid cool, then fill the molds left empty or filled with Campari jelly only halfway.
  7. Leave to rest in the freezer for another 3 hours. Your Campari and orange juice jellies are ready to be served.

  1. Soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread.
  2. Transfer the bread to a food processor together with the meat mixture. Add one egg and the grated Parmesan. Pulse until you have a fine, well-combined mixture. Transfer to a bowl and set aside.
  3. Cook the meat together with carrot, onion and celery in the white wine with the pinch of nutmeg.
  4. Stuff the halved olives with a little meat filling and fit the halves back together. Roll them in flour and place on a tray lined with parchment paper.
  5. In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs.
  6. Heat the sunflower oil in a high-edged frying pan until it reaches 180°C. Once the oil has reached the right temperature, begin frying the olives in batches. Fry them for about 5 minutes, or until deeply golden on all sides.
  7. Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt.

  1. Wash the potatoes and dry them well.
  2. Cut the potatoes very finely, without depriving them of the peel, with the help of a mandolin. The thinner the potatoes, the crisper they will be.
  3. Dry each slice of potato with a sheet of paper towel, to remove the water well.
  4. Pour the seed oil into a pan and heat it over medium heat.
  5. When the oil begins to fry, gently dip the potato slices into it.
  6. Cook the potatoes until golden brown, then drain them with a slotted spoon and place them on a sheet of paper towel.
  7. Do not arrange the cooked potatoes ‘one on top of the other,’ but well-spaced, this to absorb the oil from the paper.
  8. Sprinkle the potatoes with a pinch of fine salt (or ground black pepper, paprika, pink pepper - your choice) and some grated lime.