ISRAEL November 2018 Chef Diego Panesso
ยกWE ARE WHAT WE EAT!
COLOMBIAN RECIPES FOR THE WORLD
PROMOTION PLAN OF COLOMBIA ABROAD MINISTRY OF FOREIGN AFFAIRS OF COLOMBIA
THIS IS HOW COLOMBIA SHOWS ITSELF TO THE WORLD We seek to promote different cultural expressions internationally in disciplines such as art, music, dance, literature, academy and cinema. In recent years, the diversity of Colombian cuisine has been promoted through culinary techniques that fuse ancestral knowledge with innovative processes of haute cuisine, which has allowed to show the world an original and creative local gastronomy that, at the same time, preserves its culture and roots. Along with renowned chefs and researchers from different regions of the country, Colombia has managed to bring the best of its cuisine to more than 30 countries. This gastronomic diplomacy initiative includes activities such as a part of its activities, lectures, talks, workshops, tastings at cooking schools and academies; meetings with chefs, as well as their participation in gastronomic festivals of trajectory. This cookbook is a sample of our culture, of what we cook and serve at the tables of our country.
DIEGO PANESSO Diego is a Colombian Chef that has dedicated his career to promote the gastronomy of the Colombian Coffee Region. Being part of the third generation of chefs in his family, from a young age he developed a taste for cooking in his native Pereira, where he grew up among frying pans, cooks and waiters. He forges his character and talent inspired by the flavors of the Coffee Cultural Landscape, which leads him to cultivate a very own style that mixes contemporary and avant-garde cuisine with ingredients and local culinary knowledge. After specializing in the vacuum cooking technique at the Tony Botella School (TBTC) in Barcelona, he returned to Colombia and developed his own restaurants Ámbar and Pico & Chao, - the latter specializing in Colombian street cuisine. He has been awarded with multiple national recognitions that distinguish him as one of the best chefs in the coffee area. Committed to his cuisine and proud representative of his region, he has been invited to multiple gastronomic events at an international level, which have given him the opportunity to captivate the public with what he describes as “that magical and charming Colombia that smells like coffee, cumin, cilantro, and coconut, and that increasingly falls in love with its flavors, landscapes and the love of its people”.
Vicky Acosta es una Chef colombiana y empresaria de la gastronomía que ha impulsado la enseñanza de la culinaria y ha contribuido al posicionamiento de Cali y del Pacífico colombiano como referente gastronómico del país. Desde su infancia, se interesó en seguir la tradición culinaria heredada de su madre y obedeciendo al llamado de su vocación, llevó a la realidad su sueño de abrir varios restaurantes, entre ellos “Platillos Voladores” reconocido nacional e internacionalmente por su propuesta innovadora y creativa.
CORN CHOCLO CAKES, WHITE FISH CEVICHE, COCONUT MAYONNAISE AND SWEET LEMONS ha enriquecido su carrera gastronómica a través de (10Vicky Pax) los viajes: estudió a fondo la cocina española a través de INGREDIENTS For the dough of the corn cake 600 gr Fresh corn kernels 4 eggs 6 gr of salt 70 gr of sugar 125 gr of sun flower oil For the fish 600 gr of hake fillet or sea bass diced 3 units of lemon Tahiti 2 gr of sea salt 0, 5 gr of ground black pepper 7 gr of finely chopped Ginger 5 gr of finely chopped garlic 100 gr of purple onion feathers Cilantro leaves to decorate For coconut mayonnaise 100 ml concentrated coconut milk 1 egg yolk 125 cc of oil 15 ml of lemon juice 1 g of salt
una estadía en Barcelona y despertó su pasión por la cocina oriental durante su paso por China, Tailandia e Indonesia en busca de nuevos sabores, colores y aromas.
HOW TO En el 2004 se adentró en la investigación de la cocina del Pacífico colombiano encontró su mayor pasión lo que For the dough of thedonde corn cake llevó transformar la del litoral en provocativos Pourlaall thea ingredients in cocina the blender except the butter. platos deuntil alta acocina. En su arte cream culinaria, mezcla los Pour sabores Process homogeneous is obtained. del Pacífico aroma de las hierbas the mixturecon intoel agusto bowl;y eladd the sun flower oil de andazotea, mix. el equilibrio de la cocina la delicadeza Grease Pyrex or baking pan.tailandesa, Bake at 350 ° F for 40de la comidaRemove Mediterránea, el picante delrest. Amazonas, la tersura minutes. from oven and let del couscous marroquí, la acidez de los ceviches peruanos,
las sopasmayonnaise colombianas y lo más importante para ella: el For coconut perfecto de laand comida de until mamá! Pour all the ingredients in thesabor blender blend you get a creamy and homogeneous sauce. Check the seasoning.
FOR THE PLATING Cut the corn cake into equal rectangles. Prepare the ceviche by mixing all the ingredients without the onion and coriander feathers. For plating put the fish ceviche on the cake and decorate with coconut mayonnaise, red onion feathers and cilantro leaves.
Vicky Acosta es una Chef colombiana y empresaria de AREPA PAISA CYLINDER FILLED WITH la gastronomía que ha MARINATED impulsado la enseñanza de la culinaria y ha contribuido al posicionamiento de Cali y CARIBBEAN LAMB, REDUCTION OF ITS del Pacífico colombiano comoOWN referente JUICES gastronómico del país. Desde su infancia, se interesó en seguir TO AGED RUM, PUMPKIN CAKES AND COLOMBIANla tradición culinaria heredada de su madre y obedeciendo al llamado suQUINOA vocación, llevó a la realidad su sueño de abrir varios CHILI OIL WITH CRISPYderestaurantes, entre ellos “Platillos Voladores” reconocido (10 Pax) nacional e internacionalmente por su propuesta innovadora y creativa.
2.5 kg of boneless lamb shoulder For the Caribbean marinade enriquecido 50Vicky gr ofhawild oregano su carrera gastronómica a través de losgrviajes: a fondo la cocina española a través de 50 of wildestudió cilantro una en Barcelona 25 grestadía of chopped garlic y despertó su pasión por la cocina oriental paso por China, Tailandia e Indonesia en 100 gr ofdurante green su pepper 125 gr redbusca onionde nuevos sabores, colores y aromas. 2 gr of annatto powder gr ofsesea salt en la investigación de la cocina del En el15 2004 adentró ml dark beer Pacífico100colombiano donde encontró su mayor pasión lo que 2llevó gr cumin powder la cocina del litoral en provocativos la a transformar 50 ml of White vinegar platos de100 altamlcocina. En su arte culinaria, mezcla los sabores red wine del Pacífico el gusto 100 ml ofconAged Rum y el aroma de las hierbas de azotea, el equilibrio de la cocina tailandesa, la delicadeza de la comida Mediterránea, For the Arepa cylinder el picante del Amazonas, la tersura del couscous marroquí, 400 gr of Arepas flour la acidez de los ceviches peruanos, 10 colombianas gr of salt y lo más importante para ella: el las sopas 200 ml of water perfecto sabor de la comida de mamá! For the Crispy Quinoa 150 gr of quinoa seeds 350 ml of water 5 grams of salt For the Pumpkin Cakes 300 g of pumpkin 2 eggs 2 gr salt 20 gr sugar 150 gr of wheat flour For the colombian chili oil 100 gr of green onions finely chopped 100 gr of red tomato without seed finely chopped 50 gr of finely chopped cilantro leaves 5 grams of salt 30 g fresh red chilli finely chopped 150 ml olive oil
Vicky Acosta es una HOWChef TO colombiana y empresaria de la gastronomía que ha impulsado la enseñanza de la y haPrepare contribuido For the lamb: Cut the meat culinaria into pieces. the al posicionamiento de Cali y Pacífico colombiano marinade by mixing all thedelingredients in a bowl.como In referente gastronómico del Desdeparts su infancia, se ainteresó en seguir la tradición vacuum bags pour the lambpaís. in equal and add su vide madre y obedeciendo al llamado little of the marinade. Seal the culinaria bags andheredada cook at de sous su vocación, a la realidad immersion circulator at 80 ° de C for 20 hours.llevó Remove the su sueño de abrir varios ellos “Platillos Voladores” reconocido bags from the cooking and coolrestaurantes, by thermalentre shock. Drain e internacionalmente the lamb meat and reservenacional the sauce from the cookingpor su propuesta innovadora y creativa. juices. Finely chop the meat to fill the Arepa rolls. Prepare the sauce by reducing the cooking juices with a little more Vicky hawith enriquecido su carrera gastronómica a través de wine. Thicken the sauce if necessary a little starch. los viajes:Rectify estudióseasoning. a fondo la cocina española a través de una estadía en Barcelona y despertó su pasión por la cocina
oriental durantewith su paso porand China, Tailandia e Indonesia en For the Arepa cylinder: Prepare the dough water de nuevos sabores, colores y aromas. salt, kneading strongly until an elastic massbusca is obtained. Grease a metal cylinder with oil. Preheat the oven to el 2004 sebeautifying adentró en the la investigación de la cocina del 350 ° F. Wrap the dough in theEncylinder, Pacífico colombiano encontró su mayor pasión lo que ends. Bake 8 minutes. Remove anddonde reserve. la llevó a transformar la cocina del litoral en provocativos
platos alta cocina. En su arte For the Crispy Quinoa: Wash the de quinoa thoroughly withculinaria, mezcla los sabores del Pacífico gusto y Drain el aroma de las hierbas de azotea, plenty of water and cook with salt forcon 30 elminutes. equilibrio de the la cocina tailandesa, la delicadeza de la the quinoa reserving the cookingelwater. Blend quinoa comida Mediterránea, el picante with water until it is creamy. Preheat the oven to del Amazonas, la tersura del couscous marroquí, la acidez 300 ° F, stretch the quinoa cream in a silpat and bake for de los ceviches peruanos, las and sopasportion colombianas y lo más importante para ella: el 45 minutes. Remove from the oven the crispy perfecto Quinoa sheets.sabor de la comida de mamá!
For the Pumpkin Cakes: cook the pumpkin steamed for 35 minutes. Remove and refresh. Add the pumpkin in pieces in the blender with the rest of the ingredients until a smooth cream is obtained. In a silicone mold with round holes of 20 gr. pour the pumpkin mixture. Bake at 180 ° for 8 minutes. Remove and reserve. For the colombian chili oil: in a bowl pour all the ingredients, mix well and check seasoning. Let preserve before consuming at least 15 hours, to develop flavors. FOR THE PLATING Fill the Arepa cylinder with the minced lamb meat, pressing gently to fill well. Sauce the dish in the center with the sauce; place the stuffed cylinder over the sauce. Place 3 cakes of pumpkin on the sides, bathe with the Chilli Colombian oil. Finish with the quinoa crispy on the cylinder.
Acosta es una Chef colombiana y empresaria de TAMALVicky GROUPER FISH la enseñanza de la laOF gastronomía que ha impulsado culinaria y ha contribuido al posicionamiento de Cali y CRIOLLO, WITH HOGAO SAUCE, del Pacífico colombiano como referente gastronómico del país. Desde su infancia, se interesó en seguir GREEN PEAS AND YUCCA CHIPSla tradición culinaria heredada de su madre y obedeciendo al llamado su vocación, llevó a la realidad su sueño de abrir varios (10 dePax) restaurantes, entre ellos “Platillos Voladores” reconocido
INGREDIENTS
nacional e internacionalmente por su propuesta innovadora
HOW TO y creativa. For the Vicky corn dough: Knead su thecarrera corn dough for tamales ha enriquecido gastronómica a través de with saltlosand oil. Pour the dough into squares of 60a través gr. de viajes: estudió a fondo la cocina española Pack una under vacuum and cook in hot water at 90 ° C estadía en Barcelona y despertó su pasión por laforcocina 40 minutes. Removesufrom andTailandia reserve.e Indonesia en oriental durante pasocooking por China, Season the fish filletsbusca and de poach in the fumetcolores at 80y°aromas. C nuevos sabores, for 5 minutes. Remove the fish fillets from the fumet. Finish the the pan, with Olive En elcooking 2004 setoadentró enbathing la investigación de laOilcocina del over medium heat. Pacífico colombiano donde encontró su mayor pasión lo que
For the Grouper Fish Tamal 600 gr of corn dough for tamales 100 ml of sunflower oil 5 grams of salt 10 fillets of grouper of 60 gr 1 gr ground black pepper 300 grams of Olive Oil 400 gr of hogao sauce la llevó a transformar la cocina del litoral en provocativos 150 gr of creamy peas platos de alta cocina. En su arte culinaria, mezcla los sabores 500 ml of Fish Stock For the hogao sauce: In a sauce pan heat oil over del Pacífico con el gusto y el aroma de lasthe hierbas de azotea, medium heat; add thedegarlic andtailandesa, the two onions el equilibrio la cocina la delicadeza de la For the hogao sauce sautéingcomida for 3 Mediterránea, minutes. Addelsalt and tomato. Mix and picante del Amazonas, la tersura 100 gr of finely chopped sauté 5delmore minutes. Add the bay leaf and the ground couscous marroquí, la acidez de los ceviches peruanos, purple onion cumin with sugar. Mix, lower and cover las the sopas colombianas y lothe másheat importante parathe ella: el 150 gr of finely chopped pot. Leave to cook at lowperfecto heat forsabor 20 more de la minutes. comida deAdd mamá! green onions a little water if necessary. Check seasoning and remove 4 garlic cloves finely chopped from heat. Reserve. 300 gr of finely chopped red tomato For the green peas creamy sauce: add all the 100 cc of sunflower oil ingredients in the blender and blend until a smooth 100 cc of water cream is obtained. Pass through the sieve to make it 15 gr salt very thin. Cook in a bain-marie for 5 minutes to give 5 gr of sugar body to the creamy. Reserve. 1 gr of black pepper 3 bay leaves For the Yucca Chips: cut the yucca slices into julienne 1 gr ground cumin strips. Fry in oil at 325 ° F until brown and crisp. Remove and drain. For the green peas creamy sauce 100 gr green peas FOR THE PLATING 30 gr of Tofu cheese Serve the square of hot Tamal on the plate. Place the 1 g of salt fish on the Tamal and bathe it with the Oil. Add hogao 40 cc of water sauce with a touch of lemon on the fish. Finish by placing the cassava chips on the fish and the creamy For the Yucca Chips pea spots around the Tamal. 150 gr yucca slices of 2 millimeters 100 cc oil for frying 10 gr of salt
ATOLLADO VALLECAUCANO RICE WITH DUCK PATTY CONFIT, ALIOLI AND REDUCED DUCK SAUCE WITH ANISE FRAGANCE (10 Pax) INGREDIENTS: For the pacific stir-fry: Traditional frying sauce of Colombian Pacific cuisine with vegetables, herbs and spices 150 gr of finely chopped purple onion 150 gr of finely chopped green onions 25 gr of finely chopped garlic 300 gr of finely chopped red tomato 150 gr of red bell pepper finely chopped 150 gr of oil or duck fat 20 gr of salt 50 gr of Genovese basil 2 gr of annatto powder 70 gr of wild oregano 1 gr of black pepper 1 gr of cumin powder 3 gr of sugar For the Rice 800 gr of Premium rice or carnaroli 500 gr of white potato slices 150 ml of soybean or sunflower oil 20 gr of salt 300 gr of thin slices of beef sirloin 400 gr of Pacific stir-fry For the duck patty confit 450 gr of corn dough for patties 400 gr of shredded confit duck 125 gr of Pacific stir-fry 600 ml of oil for frying Duck Demi-Glace 700 gr of wings and bones of duck 100 gr of purple onion in pieces 100 gr of celery in pieces 15 gr of chopped garlic 300 gr red chopped tomato 1 sprig of rosemary 1 sprig of fresh oregano 1 tied small basil 30 grams of salt 100 ml of soy sauce 150 ml of red wine 200 gr of tomato paste 3 liters of water 2 gr of anise
HOW TO For the pacific stir-fry In a saucepan, heat the oil of the duck confit over medium heat; Pour the garlic and the two onions sautéing for 3 minutes. Add the salt, bell pepper and tomato. Mix and sauté 5 more minutes. Pour the herbs and seasonings with the sugar. Mix, lower the heat and cover the pot. Leave to cook at low heat for 20 more minutes. Add a little water if necessary. Rectify seasoning and remove from heat. Reserve For the rice In a Heavy cooking pot, place the oil on a medium heat. Add rice and pearl for 5 minutes. Pour half of the water and half of the pacific stir-fry and salt mixing well. Leave cooking for 5 minutes. Add the potatoes, the rest of the water with the remaining stir-fry. Lower the heat and let it cook slowly mixing from time to time. Test the cooking point and remove from heat. Reserve. For the Duck Demi-Glace Brown bones and vegetables in the oven at 350 ° F for 45 minutes. Pour the golden bones and vegetables in a saucepan. Add the rest of the ingredients. Place in cooking over medium heat for 2 hours. Mix and add water little by little. Strain the sauce. Add Oporto and leave in reduction 30 minutes more. Remove from the fire. Strain again and reserve. For the duck patty confit Mix the shredded duck with Pacific stir-fry. To serve the dough in balls of 15 gr. roll out the portions. Fill with the duck filling. Close the pie by pressing on the edges. Fry in oil at 325 ° F for 3 minutes. Drain and reserve. FOR THE PLATING Place a metal ring in the center of the plate. Pour into rice in the center. Remove the ring and serve the sauce around the rice. Place the 3 fried patties on the rice. Arrange the sirloin beef slices on the rice. Add Maldon salt and burn with the blowtorch a few seconds the sirloin beef slices. Finish the plate with the leaves of purple mizuna and the aioli sauce.
WHITE FISH STEW WITH COCONUT, YUCCA, PLANTAIN, GREEN PEAS, AND CHONTADURO CAKES WITH CHEESE (10 Pax)
INGREDIENTS For the fish 10 units of grouper or perch of the Nile x 250 gr 10 gr salt 2 gr pepper 30 pieces of cassava cooked in water and salt 30 slices of 3 cm of ripe plantain cooked in water with salt and sugar 300 gr of Pacific stir-fry 600 ml of coconut milk 250 gr of precooked green peas 30 pcs of Chontaduro palm fruit croquettes Cilantro leaves For chontaduro croquettes 600 gr chontaduro palm fruit precooked peeled 100 ml of lemon juice 100 ml of honey 15 gr salt 150 gr of Mozzarella Type Cheese 2 eggs 200 gr corn flour Arepas 300 gr of panko 1000 cc Oil for frying
HOW TO For the fish: brown the fish fillets on the grill. Prepare the sauce liquefy the coconut milk with Pacific stir-fry. Brown the cassava pieces, plantain, in the pan. For the chontaduro croquettes: pour the chontaduro, honey, lemon and salt in the blender. Process until a mass is obtained. Assemble balls of 15 gr each filling with mozzarella type cheese and bread with the egg, Arepas flour and panko. Fry and reserve. FOR THE PLATING Heat the sauce in a pan and bathe the fish fillets with the sauce. Serve the fish in the center of the plate Accompany with yucca, ripe plantain cooked and chontaduro croquettes. Garnish with cilantro.
PEREIRAN CORN SOUP WITH GOAT CHEESE, CILANTRO AND AREPITA PAISA WITH CITRUS HOGAO (10 Pax) INGREDIENTS For the Soup 500 gr of sweet corn kernel 100 gr of Heavy Cream 150 cc of water 5 grams of salt 70 gr of fresh goat cheese in mini balls Coriander leaves 300 gr of dough for white Arepas
HOW TO For the Soup: Blend the corn with the water and the cream until it gives the creamy point, rectify seasoning and reserve. For white Arepas: Assemble the small Arepas of approximately 25 gr, roast them on the grill and set aside. FOR THE PLATING
Heat the corn cream and serve in a small cup. Place the For white Arepas mini pearls of goat cheese on the cream. Serve with 300 gr of dough for white grilled Arepa and hogao, garnish with coriander leaves. Arepas 200 gr hogao sauce
SMALL HAMBURGERS OF CARIMAÑOLA DE YUCCA WITH ANISE, BEEF TAIL AND CRIOLLA MAYONNAISE (10 Pax) INGREDIENTS For the hamburger 300 gr of cooked chickpeas 50 gr of White Onion chopped 20 gr of garlic chopped 70 ml Olive Oil 10 gr of Salt 1 tea spoon of Ground Paprika 2 gr of Ground Black Pepper 70 ml of Sun Flower Oil
HOW TO For the burger: Saute the onion and garlic with the olive oil to medium heat. Don´t let browned. Mix all the ingredients into a bowl. Ground the chickpeas mixture. Serving each burger of 30 gr. Heat the sun flower oil and broil the chickpeas burgers to the both sides, reserve. For the yucca Carimañola: cook the yucca with salt, grind and knead, rectifying seasoning. Assemble 50 gr balls, open in two lids and fry in abundant oil for 3 minutes until golden brown.
For the yucca Carimañola 600 gr of peeled yucca For the hogao cream sauce: mix the mayonnaise with 30 grams of salt the hogao in the blender until it is homogeneous. 2 gr of anise 1 liter Frying oil FOR THE PLATING Place the base lid of the Carimañola on the plate. For the hogao cream sauce Place green lettuce leaves. Put the golden Chickpeas 300 gr of mayonnaise hamburger on the lettuce. Sauce with the hogao cream 100 gr of hogao sauce and cover with the other lid of the Carimañola. 100 gr of Arugula Lettuce
RICE COCONUT CROQUETTES WITH TROUT GRAVLAX, GREEN PEPPER, LEMON BUTTER (10 Pax) INGREDIENTS FOR RICE 250 gr of Arborio or Carnaroli rice 350 cc of coconut milk 250 gr of peeled coconut 400 ml of water 20 gr of salt 10 gr of sugar 300 gr Dehydrated coconut to bread 1 liter Frying oil Trout Gravlax 300 gr of Gravlax of rainbow trout 50 GR seeds of fresh green pepper to decorate 150 gr white lemon butter cream 100 gr of mango mini pearls
HOW TO FOR RICE Prepare the rice browning the titotĂŠ. Pour the water and then the rice; Season and lower the heat leaving in slow cooking for 30 minutes. Remove and reserve. Once cold assemble the croquettes of 40 gr approximately each one. Bread with the dehydrated coconut and fry them FOR THE PLATING Place the fried rice croquettes with coconut in the dish, place the Gravlax of trout giving volume; Decorate with green pepper nuggets and mini mango pearls. Give contrast with the fresh green pepper nuggets.
ยกWE ARE WHAT WE EAT!
COLOMBIAN RECIPES FOR THE WORLD