... a Delicious Farce
FRIULI VENEZIA GIULIA VIA DEI SAPORI
TIRAMISU Del Friuli Venezia Giulia
The history of cooking is also the history of its reinterpretation. One of the reasons certain dishes are deemed great is because they can be reinterpreted, which is the case with Tiramisu. We asked our twenty chefs to do just that: imprint a heavy dose of innovation on the tradition. WALTER FILIPUTTI
This Friuli Venezia Giulia Via dei Sapori volume was printed by the Luce Group.it in March 2018 Š 2018 Copyright by Friuli Venezia Giulia Via dei Sapori AD: F&G Studio Text: Walter Filiputti Translation: Star Spa PH: Laura Tessaro
MONOGRAFIE GOLOSE: finding, cooking and eating an unforgettable product
7
The Magnificent Twenty
Al Gallo Al Grop Al Lido Al Paradiso Al Ponte All’Androna Campiello Carnia Costantini Da Nando Da Toni Iljia Là di Moret La Primula La Subida La Taverna La Torre Lokanda Devetak Sale e Pepe Vitello d’Oro
Tiramisu, a Delicious Farce
FRIULI VENEZIA GIULIA VIA DEI SAPORI Editor
Tiramisu, a Delicious Farce
by Walter Filiputti
MONOGRAFIE GOLOSE: finding, cooking and eating an unforgettable product
A culinary love affair...
the cherished dessert
Tiramisu – the most famous Italian dessert in the world, and the most beloved of the Belpaese – has an intriguing history, to the extent that we at the Friuli Venezia Giulia (FVG) Via dei Sapori Consortium have used it as the basis for a delicious farce, featuring a host of actors. Moreover, this theatrical pièce contains stories and values that, at different points in the plot, happen to coincide with those shared by our Consortium. Indeed, the founding This is such an intriguing Charter for Friuli Venezia Giulia Via dei Sapori was story that we at the signed in September 2000 Friuli Venezia Giulia and, it is worth remembe(FVG) Via dei Sapori ring that it contained a Consortium have used visionary project involving it as the basis the 20 restaurants (there for a delicious farce, featuring a host of actors. are 21 now) in surpassing the barrier of rivalry. 9
Personal advantage – that of increasing one's own amount of work – had to be in step with that of the general advantage in the territory. A territory with which a serious, tangible link was (and remains) crucial, as a primary source of the added value of a given place. In short, we invest our own time and effort in order to promote the region as a whole, in the belief that this is our true shared heritage. Twenty-two winemakers and eighteen taste experts have subsequently joined this project. Today, the Consortium is a group of sixty companies and organisations, all driven by the same spirit –
10
A culinary love affair...
together, they represent the superb food & wine traditions and cultures of this region. And indeed, this is precisely why we are directly involved in the story of the ancestry of Tiramisu. It is what motivated us to write this delicious farce, inhabited by the same spirit that animates and drives us. Austrian Composer Gustav Mahler (1860 -1911) wrote that "Tradition is the passing on of the fire, not the worship of the ashes". To this, we would add that innovation is simply disobedience with a successful outcome. This was the case for what we ... to this, we would call today the classic Tiramisu add that innovation which, we shall see, was the is simply result of an ingenious re-ima- disobedience with gining of simple ingredients. a successful outcome.
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Al Gallo
Al Grop
Al Lido
Al Paradiso
All’Androna
Carnia
Al Ponte
Campiello
TIRAMISU
Costantini
Del Friuli Venezia Giulia
Da Nando
Da Toni
Ilija
Là di Moret
La Primula
La Subida
La Taverna
La Torre
Lokanda Devetak
Sale e Pepe
Vitello d’Oro
The Grand Finale
The 20 restaurants of the Friuli Venezia Giulia Via dei Sapori Consortium enter the stage, along with their chefs, who have created a number of different Tiramisu variations. Once these had been duly tasted, the issue of what these desserts should be enjoyed with came to the fore. With wine? Impossible given the coffee, cocoa and mascarpone it contains. The Nonino distilleries are also members of the Consortium, and so the idea arose to trade one innovation for another, attempting to pair each dessert with one of their spirits. This is the route we took, with excellent results. Try it and see!
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The Grand Finale
THE NONINO DI PERCOTO DISTILLERIES
Before raising the curtain once again for the grand finale, we would like to mention two of the many great flashes of inspiration of Giannola and Benito Nonino. First, they decided to distil fresh pomace, wine variety by wine variety. They began this process on 1 December 1973 with the Picolit pomace. This marks the point at which grappa changed forever. In an article in the New York Times on 31st December 1997, R.W Apple Junior wrote: "For decades, grappa has been little more than a form of heating for farmers in northern Italy (...). Many Italians and most foreigners turned their noses up at it. But all this happened before the Nonino family from Percoto took the "For decades, grappa stage�. The second stroke of was little more than a genius was the Nonino Interform of heating... But all national Prize first establithis happened before shed in 1975. Beyond its high the Nonino family from cultural value – as of 2017, Percoto took the stage�. five Nonino prize winners 73
have gone on to win Nobel prizes – it has also demonstrated how to communicate the appeal of the territory in practical terms. To date, no-one else in Friuli Venezia Giulia has done so much so well. Nonino is a female-dominated company. However, patriarch and company boss Paron Benito has not let this phase him, on the contrary, he has passed on the art of distilling to his daughters Cristina, Antonella and Elisabetta. Their first project was nothing short of a small masterpiece: successfully fermenting and then distilling honey, from which Gioiello was created. They also introduced Amaro Quintessentia to the world, not to mention their Amaro and Grappa Monovitigno, and a wide selection of other cocktail spirits. The sisters have also taken responsibility for dealing with the markets: the fact that more than 50% of the company's turnover comes from 72 different countries is a tribute to them. Cristina deals primarily with the distillation and the commercial side of the business in Italy, managing relationships with customers with the help of Antonella. Antonella is responsible for the Nonino Prize, and is also in charge of marketing, communications and relations with the press, as well as a number of foreign markets. Elisabetta manages the majority of the overseas markets, and is in charge of the internal management of the business. As their mother Giannola observes: "They have succeeded in 74
The Grand Finale
combining a tradition that has become part of our history with an ability to experiment with new products and to create value for these in a perfect example of how to maintain our identity over time". We called it a female-dominated company for good reason, and the tradition continues: Francesca, Cristina's eldest daughter, represents the seventh generation of the family. Having graduated with a degree in Business Administration, she then chose to spend some time overseas, in one of the most challenging markets within which Nonino sells its products: South Korea! Francesca is blessed with an innate elegance. When she speaks, she gently moves her body with the harmony and poise of a ballerina, swaying to the rhythm of her own voice. Her smile and gaze draw you in as she tells the story of her family, and of the philosophy which serves as the foundation for Nonino products. She speaks without stumbling, in a delicate and musical voice, and doesn't botch a single joke. We watched for nearly half an hour as she effortlessly entertained around thirty of her peers who are studying for a Masters degree at the Univer- sity ... so far, of Udine aimed at future tourism no-one else in managers. Everyone, the writer Friuli Venezia Giulia included, was enchanted. Quite has done charming, that Francesca. so much so well. 75
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The history of cooking is also the history of its reinterpretation. One of the reasons certain dishes are deemed great is because they can be reinterpreted, which is the case with Tiramisu. We asked our twenty chefs to do just that: imprint a heavy dose of innovation on the tradition. Then tell us about it through. 77
AL GALLO
"MY WAY" TIRAMISU
Ingredients for 4 people 70 g egg yokes, 450 g Collavini Ribolla Gialla Ratafià , ½ l whipped cream, 250 g mascarpone cheese, 30 g meringue, 100 g butter, 100 g sugar, 2 eggs, 200 g all-purpose flour, 1 pinch of salt, 20 g unsweetened cocoa, 4 g Oro Caffè Arabica Rose special blend coffee powder for Tiramisu, 1.5 g agar-agar, edible flowers, fresh mint.
Preparation Whip the yokes very well and pour in the Ratafià, previously brought to 130°C. Continue to whip until the mixture has cooled, then gently fold in the mascarpone cheese and the whipped cream. Mix gently and place in the fridge. Prepare the sweet shortcrust pastry with cocoa and coffee, kneading eggs, butter, sugar, flour, cocoa, coffee and salt. Form pastry crumbs and place them on a tray, then cook at 180°C for 3 minutes. 78
AL GALLO
Prepare the Ratafià jelly by boiling it for a couple of minutes with the agar-agar. Spread it on a baking sheet to a height of 0.5 cm and let it cool, then cut into cubes.
Presentation Arrange the dessert by placing a half-moon shape row of biscuits on the edge of the plate. Then lay 3 mascarpone cream quenelles on top, the Ratafià jelly cubes, the meringue and finally garnish with edible flowers and fresh mint leaves.
Nonino distillate Grappa Il Prosecco Riserva 24 mesi in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Al Gallo _Pordenone _Via San Marco, 10 Tel. +39 0434 521610 _www.ristorantealgallo.com 80
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AL GROP
TIRAMISU SPONGECAKE
Ingredients for 4 people: For the biscuit 150 g sugar, 155 g egg white, 100 g icing sugar, Oro Caffè Arabica Rose special coffee blend for Tiramisu. Preparation: Whisk the sugar and egg whites. Once they are well whisked, add the icing sugar. Use a pastry bag to make discs. Cook at 180°C for 20 minutes. Make thin discs of spongecake. Arrange these on a plate and soak them with unsweetened coffee and a few drops of coffee liqueur (to one's taste). For the cream 200 g mascarpone cheese 150 gr Collavini Ribolla Gialla Ratafià, 1 whole egg. Presentation: Place all the ingredients in a planetary mixer until a smooth cream is obtained, then put the cream in a whipping siphon, give it a charge and placing it in the fridge.
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AL GROP
Presentation: Arrange different layers: place a meringue on the bottom then layer a squirt of cream, a disc of sponge cake soaked in coffee, another squirt of cream, and then, another soft meringue and… last but not least… a sprinkle of cocoa.
Nonino distillate Grappa AnticaCuvée® Riserva 5 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Al Grop _Tavagnacco (UD)_Via Matteotti,7 Tel. +39 0432 660240 _www.algrop.net 84
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AL LIDO
TIRAMISU WILD BERRY
Ingredients for 4 people 2 eggs, 100 g sugar, 250 g mascarpone cheese, 100 ml fresh cream, 50 ml water, 150 g mixed wild berries, Collavini Ribolla Gialla Ratafià.
Preparation Wash the fruit and soak it in the Ratafià for about an hour. Pour the sugar in a small saucepan, then add the water and mix over gentle heat taking care that the sugar melts completely and reaches 121°C. In the meantime, pour the 4 yolks for the cream in a bowl and whisk them. As soon as the water and sugar syrup has reached the required temperature, drizzle it over the yolks while the whisks are in operation. Continue to whisk the mixture until it has completely cooled and becomes transparent and frothy. Whip the cream with electric whisks. Add the mascarpone cheese to the eggs, sugar and cream, mixing gently from the bottom up so that it does not curdle. 86
AL LIDO
Presentation Prepare the cups by putting a layer of wild berries dipped in the liqueur followed by the cream. Then add another layer of fruit and cream. Garnish with a few fresh blueberries and almond pieces, then serve.
Nonino distillate FRUTÂŽ Acquavite di Lamponi. The glass
Serving temperature 12°C.
Al Lido _Muggia (TS) _Via Battisti, 22 Tel. +39 040 273339_www.hotellidomuggia.com 88
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AL PARADISO
RIBOLLAMISÙ
Ingredients for 4 people For the Ladyfingers (Savoiardi) 200 g yolk, 140 g sugar, 300 g egg whites, 100 g potato flour, 100 g flour. Preparation: Whisk the yolks with 70 g of sugar. Whisk the egg whites separately with the remaining 70 g of sugar. Combine, fold in the sieved flour and potato flour. With a pastry bag make strips. Bake for 10 minutes at 190°C. jellies For the 500 g Collavini Ribolla gialla (1/3 Ratafià and 2/3 Ribolla brut). 9 g fish gelatine. Preparation: Wring the water out of the fish gelatine and dissolve the gelatine in the wine that has been brought to a moderate temperature. Pour part of the jelly in small spherical or cylindrical moulds. The rest will be used for the upper part of the dessert. For the cream 500 mascarpone, 500 g cream, 0.02 g saffron, 150 g icing sugar. Preparation: Whisk the ingredients until a smooth and foamy mixture is obtained. Line a cylindrical 90
AL PARADISO
mould with the Ladyfingers. Fill half of the cylinder with cream, place the Ribolla jelly sphere on top and cover it with more cream. Complete the upper part with a layer of Ribolla jelly and place it in the fridge. For the cocoa biscuit 550 g egg whites, 400 g sugar, 325 g yolks, 150 g flour, 150 g potato flour, 100 g cocoa. Procedimento: Whisk the egg whites and the sugar together then drizzle in the yolks, sieved flour, potato flour and cocoa. Spread on a oven tray and bake at 180°C$ for 10 minutes. Cut the biscuit to match the size of the mould and use it as the bottom base when plating the dessert. For the Oro Caffè sauce Coffee and cocoa to taste. Procedimento: Prepare a strong espresso coffee, add the cocoa and simmer until it's reduced to the desired consistency. Composizione del piatto Brush the plate with the coffee sauce. Place the cocoa biscuit at the centre, lay the mascarpone cream on top and finish off with the caramelised Ribolla gialla grapes. Nonino distillate Grappa AnticaCuvée® Riserva 5 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Al Paradiso _Paradiso di Pocenia (UD) Via S. Ermacora, 1 Tel. +39 0432 777000 _www.trattoriaparadiso.it 92
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AL PONTE
EGGLESS TIRAMISU
Ingredients for 4 people 20 Ladyfingers (Savoiardi), 500 g fresh cream, 500 g mascarpone cheese, 2 vanilla beans, 10 cups of strong espresso coffee using Oro Caffè Arabica Rose special blend for Tiramisu, 200 ml of Collavini Ribolla Gialla Ratafià, 70% Valrhona chocolate drops to taste, 180 g icing sugar.
Preparation Gently simmer the Ratafià until it's reduced and add it to the espresso coffee. Gently whisk the cream, the mascarpone cheese, the icing sugar and the vanilla beans. When the mixture is semi-whipped, let it rest for a couple of minutes.
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AL PONTE
Presentation For the arrangement in the glass, alternate Ladyfingers soaked in coffee and in Ratafià, add the whipped cream and mascarpone mixture and the chocolate drops. Sprinkle the surface with unsweetened cocoa.
Nonino distillate Grappa Riserva 22 anni in barrique e piccola botte sotto sigillo. The glass
Serving temperature 15°C.
Al Ponte _Gradisca d’Isonzo (GO) _Viale Trieste, 122 Tel. +39 0481 99213_www.albergoalponte.it 96
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ALL’ANDRONA
CREMÉUX OF TIRAMISU
Ingredients for 4 people Ladyfinger (Savoiardi) spheres 5 eggs, 150 g sugar, 75 g flour, 75 g potato flour, pinch of salt and one of ground Oro Caffè Arabica Rose special coffee blend for Tiramisu. Preparation: Whisk the eggs for 15 minutes, then gently fold in the powders. Place the mixture in spherical silicon moulds and cook for 15 minutes at 180°C. Cocoa sorbet 300 g water, 100 g unsweetened powder cocoa, 100 g dark chocolate, 50 g glucose, 75 sugar and 5 g thickener. Preparation: Mix all the ingredients and bring to 85°C over a gentle heat; blast chill and process in an ice cream maker. Mascarpone blown froth 200 g yolks, 150 g glucose, 125 g sugar, 35 g water, 375 g mascarpone cheese, 150 g cream, 150 g milk. Preparation: Whisk the yolks with the glucose for 15 minutes. In a saucepan, bring the water and the sugar to 121°C then add the mixture to the whisked yolks and continue to whisk until the mixture is cold. Fold in the remaining ingredients and put them in a whipping siphon, refrigerate for 2 hours. 98
ALL’ANDRONA
Oro caffè creméux 150 g cream, 20 g glucose, 150 g dark chocolate, 20 g butter, 5 g ground Oro caffè. Preparation: Bring the cream to a boil with the glucose and the coffee, then remove from the heat and add the chocolate, mixing vigorously. Work the butter in and leave it to set in the fridge. Collavini Ribolla Gialla Ratafià caviare 200 g Ratafià, 100 g water, 50 g Ribolla brut, 25 g vegetable gelatin powder, 2 l seed oil (cooled in the fridge for 2 hours). Preparation: Put the ingredients in a small pan and whisk until boiling. With a needle-free syringe, draw in the hot liquid and let it drip into the cold oil. Drain the caviare, dry with paper towel and place it in the fridge. Presentation With a brush, “dirty” the bottom of a glass with the coffee creméux, then place the Ladyfinger spheres soaked in Marsala on top followed by a quenelle of cocoa sorbet. Cover with mascarpone froth and a sprinkling of Ribolla caviare. Finally, add a pinch of Maldon salt. Nonino distillate Grappa AnticaCuvée® Riserva 5 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
All’Androna _Grado (GO) _Via Calle Porta Piccola, 6 Tel. +39 0431 80950 _www.androna.it 100
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CAMPIELLO
RATAMISÙ
Ingredients for 6 people 500 g mascarpone cheese, 200 g Collavini Ribolla Gialla Ratafià, 100 g sugar, 4 yolks, 6 coffee cups of Oro Caffè Arabica Rose special coffee blend for Tiramisu, Ladyfingers (Savoiardi) to taste.
Preparation Whisk the yolks with the sugar until a puffy and foamy consistency is obtained. Add the mascarpone cheese and whip the whole mixture until a cream similar to whipped cream is obtained. While whipping the mixture, drizzle in the Ratafià until it is well blended with the rest. Let it rest for 2 hours in the fridge.
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CAMPIELLO
Presentation After two hours, start to arrange the “Ratamisù”. Soak the Ladyfingers in the unsweetened Oro Caffè and spread the Ratafià cream on top, alternating it until the whole baking tin is filled. Lastly, sprinkle with unsweetened cocoa and leave it again to rest in the fridge for two more hours.
Nonino distillate ÙE® Acquavite d'Uva Monovitigno® Moscato giallo Cru Besenello in Vallagarina - Trentino. The glass
Serving temperature 12°C.
Campiello _San Giovanni al Natisone (UD) _Via Nazionale, 40 Tel. +39 0432 757910 _www.ristorantecampiello.it 104
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CARNIA
OUR TIRAMISU in a glass with caramelised oranges Ingredients for 4 people 3 oranges, 1 glass Collavini Ribolla Gialla Ratafià, 50 g yolks, 200 g mascarpone cheese, 100 g cream, 50 g sugar, 4 Ladyfingers (Savoiardi), 1 glass Oro Caffè Arabica Rose special coffee blend for Tiramisu.
Preparation For the caramelised oranges Cut the oranges into cubes and gently cook them in a small saucepan with a glass of Ratafià until caramelised. For the mascarpone cream Work the yolk with the sugar, add the mascarpone cheese and whipped cream and amalgamate it all until the cream is smooth.
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CARNIA
Presentation In a glass, arrange a layer of cream, followed by a layer of Ladyfingers moistened in coffee and then another layer of cream. Garnish with caramelised oranges and a small slice of candied orange.
Nonino distillate GIOIELLOÂŽ distillato di miele di Agrumi. The glass
Serving temperature 12°C.
Carnia _Venzone (UD) _Via Canal del Ferro, 28 Tel. +39 0432 978013 _www.hotelcarnia.it 108
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COSTANTINI
TIRAMISU
... with Ribolla Gialla Collavini “Caviare” Ingredients for 4 people For the mascarpone mousse 50 g yolk, 100 g sugar, 20 g water, 200 g whipped cream, 100 g mascarpone cheese, 1 fish gelatin sheet. Preparation: Pasteurise the yolk with water and sugar and then whisk in a planetary mixer, adding all the other ingredients. For the nut sponge cake 150 g eggs, 75 g sugar, 30 g flour, 30 g hazelnut flour. Preparation: Whisk the eggs with the sugar, add the flours and cook at 180°C for 10 minutes. For the coffee mousse 10 g instant coffee, 150 egg white, 150 white chocolate, 100 g cream. Preparation: Combine the ingredients and beat; put the mixture in a whipping siphon and pasteurise at 63°C for 1 hour.
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COSTANTINI
For the cocoa wafer 20 g flour, 20 g egg white, 20 g sugar, 20 g butter, 8 g cocoa. Preparation: Blend the ingredients, then shape the wafers in uniform circles and bake. For the Collavini Ribolla Gialla Ratafià "Caviar" 100 g Ratafià and 4 g agar-agar. Preparation: Bring the Ratafià to a boil and use a syringe to make spheres. Presentation Put the mascarpone mousse in a bowl then top this with the sponge cake moistened in the Ratafià and espresso Oro Caffè Arabica Rose special coffee blend for Tiramisu. Cover this with mousse and place the wafer on top like a hat, then decorate with the Ratafià caviar and a small leaf of edible silver. Add the coffee mousse around the dessert. Nonino distillate Grappa Cru Monovitigno® Fragolino Vigna Nonino - Friuli. The glass
Serving temperature 12°C.
Costantini _Collalto di Tarcento (UD) _Via Pontebbana, 12 Tel. +39 0432 792004 _www.albergocostantini.com 112
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DA NANDO
AUTUMN TIRAMISU ... with Collavini Ribolla Gialla Ratafià Ingredients for 4 people 50 g sugar, 3 eggs, 250 g mascarpone cheese, 250 g whipped cream, 150 g pumpkin, 50 cl Oro Caffe Arabica Rose special coffee blend for Tiramisu, Isabella grapes, 2 g fish gelatin, 100 g Collavini Ribolla Gialla Ratafià, cocoa powder.
Preparation Whip the yolks with the sugar, add the mascarpone cheese, whipped cream and egg white and continue whipping until firm. Cook the pumpkin with the Ratafià until it is caramelised. Dissolve the fish gelatin with the Oro Caffè coffee, add the Ratafià sugar and divide it in tiny half spheres, adding the Isabella grapes. Then shock freeze.
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DA NANDO
Presentation Separate the pumpkin in liquore glasses and cover with the mascarpone cream. Place the coffee jelly in the centre and cover with more cream. Sprinkle with cocoa.
Nonino distillate Grappa Cru MonovitignoÂŽ Fragolino Vigna Nonino - Friuli. The glass
Serving temperature 12°C.
Da Nando _Mortegliano (UD) _Via Divisione Julia, 14 Tel. +39 0432 760187 _www.danando.it 116
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DA TONI
A COLD TIRAMISU ... with Ribolla Gialla Ratafià
Ingredients for 4 people For the Ladyfinger 120 g sugar, 80 g egg white, 70 g yolk, 90 g plain flour, 40 g potato flour, 20 g honey, vanillin to taste. Preparation: Whip the egg whites and sugar until firm. Whip the yolks separately with the honey then combine the two mixtures. Fold in the flour, potato flour and vanillin. Use a pastry bag to shape 5 cm diameter discs on a baking sheet covered with greaseproof paper and bake at 185°C for 8-9 minutes. For the mascarpone and Ratafià cream 270 g yolk, 500 g mascarpone, 200 g sugar, 300 g whipped cream, 8 g fish gelatin, 30 g Collavini Ribolla Gialla Ratafià. Preparation: Soften the fish gelatin in cold water. Whip the yolks, sugar, fish gelatin and Ribolla in a bain-marie. Heat to 82°C then remove from the heat. When the mixture is at room temperature, add the mascarpone cheese and whipped cream, then place in the fridge to rest for a couple of hours before using it. 118
DA TONI
For the Oro Caffè sauce 130 g water, 145 g glucose, 45 g fresh cream, 45 g cocoa, 15 g Arabica Rose coffee powder. Preparation: Put all the ingredients in a small saucepan and boil for three minutes. Cool in the fridge. For the jelly 100 g Collavini Ribolla Gialla Ratafià 3.5 g fish gelatin Preparation: Soak the fish gelatin in cold water, wring it out and dissolve in the microwave oven together with the Collavini Ribolla Gialla Ratafià. Cool it in the fridge then cut it into cubes for use as a garnish. Presentation Dip the Ladyfinger quickly in the coffee and Ratafià, then place it on top of a dollop of mascarpone cream. Garnish with the coffee sauce, jelly cubes and a few caramelised hazelnuts. Nonino distillate Grappa AnticaCuvée® Riserva 5 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Da Toni _Gradiscutta di Varmo (UD) _Via Sentinis, 1 Tel. +39 0432 778003 _www.datoni.net 120
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ILIJA
OUR 2017 TIRAMISU
Ingredients for 4 people For the mascarpone mousse 120 g yolk, 150 g sugar, 250 g mascarpone cheese, 300 g cream, 3 g Proespuma cold (jelly). Preparation: Whip the yolk and the sugar in a planetary mixer. Gradually add the cream and the mascarpone cheese, alternating. Blend the ingredients without allowing the cream to stiffen, then add the proespuma. For the Ladyfingers (Savoiardi) 80 g flour, 80 g potato flour, 120 g sugar, 7 eggs, lemon rind. Preparation: Separate the yolks from the egg whites, then whip the yolks with half of the sugar and in a different bowl whip the egg whites with the rest of the sugar. Mix without curdling the two mixtures and fold in the flour and the potato flour previously sieved with the lemon rind. Bake in the oven at 175°C for 6 minutes. For the creamy coffee meringue: 250 g Oro Caffè Arabica Rose special coffee blend for Tiramisu, 1 g of xanthan gum, 18 g of albumin. Preparation: Sweeten the coffee to taste and let it cool. Add the xanthan gum and mix with a hand blender. 122
ILIJA
Let the mixture rest for 5 minutes then add the albumin. Gently put the mixture in a pastry bag and form the meringue on greaseproof paper on a dehydrator tray. Dehydrate overnight at 60-65°C.. For the sandy coffee 10 g water, 40 g sugar, 30 g coffee beans. Preparation: Put water and sugar in a small saucepan (low and wide), mix and bring to 110°C until it reaches a hefty boil then put the coffee beans in. Turn off the heat and mix well until the sugar is fully dissolved. For the Ratafià jelly Collavini Ribolla Gialla Ratafià to taste. Procedimento: Mix 100 g of Ratafià with 3 g of xanthan gum. Presentation Put the mascarpone cream in the whipping siphon with two charges. Make three 20 grammes balls and place in a bowl. Position the Ladyfingers to connect the three mascarpone cream balls and place the three sanded coffee beans on top of the balls. Place a coffee meringue next to each ball. Cover it all with a thin layer of Ratafià and a sprinkling of cocoa. Nonino distillate GIOIELLO® distillato di miele di Agrumi. The glass
Serving temperature 12°C.
Ilija _Tarvisio (UD) _Via Priesnig, 17 Tel. +39 0428 645030 _www.ristorantegolfclub.com 124
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LÀ DI MORET
TIRAMISU
Ingredients for 4 people For the biscuit 180 g egg white, 100 g sugar, 100 g yolk, 15 g inverted sugar, 60 g flour, 60 g cornflour. Preparation: Whip the egg whites and the sugar, mix the inverted sugar with the lightly whisked yolks and then add this to the whipped egg whites, together with the flour and cornflour. Spread on a baking sheet and bake at 200°C for 6 minutes. Cut to size. For the Collavini Ribolla Gialla Ratafià cylinder 200 g Collavini Ribolla Gialla Ratafià, 50 g Collavini Ribolla gialla, 150 g 70% chocolate, 100 g cocoa butter. Procedimento: Use acetate foil to make cylinders measuring 8 mm in diameter and 11 mm in length. Fill them with a mixture of syrup and Ratafià then freeze. Melt the chocolate with the cocoa butter and coat the syrup cylinders. For the Tiramisu cream For the base: 80 g yolk, 120 g sugar, 50 ml water. For the cream: 225 g Tiramisu base, 300 g mascarpone cream, 200 g cream, 5 g di fish gelatin. Procedimento: Bring water and sugar to 121°C,
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LÀ DI MORET then pour over the yolks and whip until the mixture reaches room temperature. Mix the base with the mascarpone and the semi-whipped cream. Add the already soaked and dissolved fish gelatin. For the glasse 150 g 70% chocolate, 100 g cocoa butter, 100 g Ratafià. Preparation: Roll a sheet of acetate into a cylinder measuring 5 cm in diameter and 12 cm in length. Close one of the ends to avoid the mixture from spilling out. Fill the cylinder with the tiramisu cream, place the chocolate and syrup cylinder in the centre, freeze the tubes. Separately melt the chocolate with the butter and coat the Tiramisu cylinders in it. For the coffee bubble 400 g coffee water, 11 g of bubble. Procedimento: Mix the 3 ingredients, let the mixture rest in the fridge for 8 hours and then blow with a fish-tank pump. Presentation Sprinkle the biscuit with unsweetened cocoa, lay the Tiramisu on it, garnish with gold crumbs and finish off with the Oro caffè bubble. Nonino distillate ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni' 14 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Là di Moret _Udine _Viale Tricesimo, 276 Tel. +39 0432 545096 _www.ladimoret.it 128
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LA PRIMULA
TIRAMISU
... Andrea Canton's Tiramisu, Summer version Ingredients for 8 people Mascarpone creméux and Collavini Ribolla Gialla Ratafià mascarpone cheese 250 g, cream 250 g, Ratafià 170 g, yolk 80 g, fish gelatin 14 g, lime to taste, sponge cake 500 g, salt 1 g. Preparation: Weigh all the ingredients. In order to prepare zabaglione, put the yolk, 150 g of Ratafià, salt and the rind of a lime in a saucepan. Add the fish gelatin, filter and allow it to cool. Work the mascarpone and the remaining quantity of Ratafià with a whisk and add the zabaglione when almost cold. Whip the cream and blend it in two stages with the mascarpone cream. Place the sponge cake at the bottom of the cylindrical moulds and fill them with the mixture. Strawberry sauce Strawberries 200 g, Ratafià 10 g, sucrose 20 g, lime zest to taste, lime juice 10 g. Preparation: Weigh all the ingredients separately. Dice the strawberries and add the sucrose (to make the hygroscopic juice extraction process easier), the juice and the rind of a lime in a bowl. Let it rest for a few hours and add the Ratafià. Filter the mixture. 130
LA PRIMULA Strawberry mousse Juiced soft fruit (strawberries and raspberries) 300 g, Ratafià 40 g, pasteurised egg white 110 g, lime zest to taste, lime juice 15 g. Preparation: Put the soft fruit centrifuged juice, the Ratafià, the juice of 1 lime and its zest in a liquidiser and liquidise. Semi-whip the egg white. In a bowl, lighten the red mixture with 1/3 of the egg white and then blend the remaining 2/3. Put it in the whipping siphon. Fruit salad Strawberries 150 g, raspberries 150 g, lime 200 g, mint to taste. Preparation: Wash the tips of the mint. Peel 1 lime and divide it in segments. Cut the raspberries in half. Cut the strawberries in wedges. Keep the fruit separate. Presentation Free the creméux from the mould. Place the cylinder off-centre in a brandy glass. Drop the fruit salad and the mint over the creméux, leaving room for the strawberry mousse. Pour in the strawberry scented Ratafià, without spraying it on the other ingredients. Siphon some mousse next to the fruit and finish with grated lime zest. Nonino distillate FRUT® Acquavite di Lamponi. The glass
Serving temperature 12°C.
La Primula _San Quirino (PN) _Via San Rocco, 47 Tel. +39 0434 91005 _www.ristorantelaprimula.it 132
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LA SUBIDA
THE TIRAMISU
Ingredients for 4 people For the Ladyfingers (Savoiardi) 100 g eggs, 100 g caster sugar, 100 g all-purpose flour, 10 g cornflour. Preparation: Whip the sugar with the whole eggs until foamy. Add the sieved flours, arrange the Ladyfingers on the baking tin and cover with caster sugar. After a thin crust has formed, bake at 175°C for 8-10 minutes. For the mascarpone cream 80 g yolk, 120 g caster sugar, 35 g water, 5 g fish gelatin, 400 g mascarpone cheese, 200 g cream, one vanilla bean, rum. Preparation: Whip the yolks. In the meantime prepare the syrup with water and sugar and bring it to 118°C. Drizzle over the yolks to make a meringue, then add the soaked fish gelatin dissolved in rum. Add the mascarpone and whip until it becomes a smooth cream. When ready to arrange the dessert, fold the whipped cream into the mascarpone cream.
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LA SUBIDA For the Collavini Ribolla Gialla Ratafià jelly 150 g Ratafià, 50 g water, 6 g fish gelatin. Procedimento: Soak the fish gelatin in cold water. Heat 50 gr of Ratafià and dissolve the wrung fish gelatin in it. Add the mixture to the rest of the Ratafià, smooth it on a mould until it is jelly. Cut with a pastry ring in the same dimensions of the Tiramisu. For the Ratafià sauce 100 g of Ratafià, 1 g pectin, 25 g sugar. Procedimento: Add the pectin to the sugar, mix it all with the Ratafià and bring to boil. Presentation Place the cylindrical moulds for the Tiramisu on greaseproof paper. Place a jelly disc at the bottom of each mould. Fill a pastry bag with the mascarpone cream then spread a thin layer of cream on the jelly. Moisten the Ladyfingers in the coffee and lay them on the cream. Repeat this operation 3 times. Arrange the Tiramisu on a serving plate, garnish with a few Ratafià sauce buttons and a generous grating of dark chocolate; add a sprinkling of dried raspberries for a play of colours Nonino distillate ÙE® Acquavite d’Uva Anniversary Riserva Monovitigni® 5 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
La Subida _Cormòns (GO) _Via Subida, 52 Tel. +39 0481 60531 _www.lasubida.it 136
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LA TAVERNA
COLLAVINI, MASCARPONE ... and Oro Caffè Ingredients for 4 people For the Collavini Ribolla Gialla Ratafià semifreddo 40 g Ratafià Collavini, 130 g cream, 3.2 g fish gelatin, 34 g egg white, 68 g sugar, 20 g water. Preparation: Make syrup and pour it on the semi-whipped egg whites. Let it cool and add the Ratafià in the Italian meringue. Soak and then dissolve the fish gelatin, add it to the mixture gently mixing. At the end add the semi-whipped cream, pour in pyramid moulds and freeze. For the sponge cake 40 g eggs, 18 g sugar, lemon zest, 24 g plain flour, 4 g potato flour. Preparation: Whip the eggs and sugar in a planetary mixer slightly heating the mixture with a chefs torch. Add the lemon zest. Once whipped firm, add the flours sieved in advance and gently mix by hand. Cook at 175°C for 20 minutes in a cake tin. For the mascarpone and Oro Caffè Arabica Rose special coffee blend for the Tiramisu cream 60 g mascarpone cheese, 14 g strong espresso coffee, 10 g Ratafià, 16 g egg white, 34 g sugar, 10 g water. 138
LA TAVERNA Preparation: Make a Syrup with water and sugar and cook up to 121°C, pour on the semi-whipped egg whites in a planetary mixer. Mix with the mascarpone and coffee, add the Ratafià and the cold Italian meringue. For the Oro Caffè syrup 40 g Oro caffè strong espresso coffee, 8 g water, 8 g sugar, 8 g Ratafià. Preparation: Bring all the ingredients to boil and let it cool. For the coffee wafer 50 g almond flour, 100 g sugar, 24 g plain flour, 40 g Oro caffè strong espresso coffee, 50 g melted butter. Preparation: Vigorously mix all the ingredients together. Let it cool, spread on 2 mm thick silpat, cook for 10 minutes at 180°C. Presentation Moisten a square of sponge cake with the coffee syrup. Spread the mascarpone cream on the sponge cake and over the semifreddo. On the top place a piece of wafer. Finish off with a tuft of mascarpone cream and pieces of wafer. Draw an “S” with a mixture of coffee powder and icing sugar. Nonino distillate ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni' 14 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
La Taverna _Colloredo di M.te Albano (UD) _Piazza Castello, 2 Tel. +39 0432 889045 _www.ristorantetaverna.it 140
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LA TORRE
TIRAMISU CLOUDS ... scented with Ribolla gialla Collavini RatafiĂ Ingredients for 4 people
For the cream 225 g mascarpone, 125 g fresh cream, 200 g Collavini Ribolla Gialla Ratafia, 3 yolks. For the garnishing Home made Ladyfingers and Oro Caffè Arabica Rose special coffee espresso blend for the Tiramisu. Preparation Put all the ingredients for the cream in a carafe and liquidise well with the minipimer. Put the cream in a one litre whipping siphon, close and load with 2 gas chargers. Shake well and leave it to rest in the fridge for at least one hour.
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LA TORRE
Presentation Prepare the coffee and, still well hot, dip half a Ladyfinger in it. Arrange it on a plate, “foam” the cream over it and sprinkle with cocoa mixed with roasted coffee powder. Serve four half Ladyfingers each.
Nonino distillate Collezione Nonino – ÙE® Acquavite d'Uva Cru Monovitigno® Picolit. The glass
Serving temperature 12°C.
La Torre _Spilimbergo (PN) _Piazza Castello, 8 Tel. +39 0427 50555 _www.ristorantelatorre.net 144
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LOKANDA DEVETAK
COFFEE MOUSSE ... drowned in the Ratafià Collavini mascarpone cream with cocoa Ladyfinger Ingredients for 4 people For the cocoa Ladyfinger 270 g egg white, 250 g sugar, 180 g yolk, 200 g flour, 50 g unsweetened cocoa. Preparation: Whip the egg whites and the sugar. Incorporate the whisked yolks. Add the flour and the cocoa. With a spoon arrange the mixture on the baking paper forming small rectangles. Immediately bake at 170°C for 12 minutes. For the mascarpone cream 250 g Collavini Ribolla Gialla Ratafia, 150 g yolk, 400 g mascarpone, 400 g whipped cream. Preparation: Whisk the yolks with the Ratafià and heat up to 85°C in a small saucepan. Cool the mixture whipping it in a planetary mixer. Add the mascarpone and, at the end, the whipped cream.
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LOKANDA DEVETAK
For the Oro Caffè's Arabica Rose special blend for the Tiramisu mousse. 250 g whipped cream, 1 spoon sugar, 1 spoon coffee paste. Preparation: Add the sugar to the whipped cream and the coffee paste.
Presentation Arrange the mascarpone cream in a bowl. In the centre the coffee mousse ball. A tuft of whipped cream, a Ladyfinger and sprinkle with Oro Caffè powder.
Nonino distillate Grappa Riserva 8 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Lokanda Devetak _San Michele del Carso (GO) Tel. +39 0481 882488 _www.devetak.com 148
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SALE E PEPE
TIRAMISU
... Ribolla gialla and chestnut Tiramisu (autumn version) Ingredients for 4 people For the biscuit 1 coffee cup Oro Caffè's Arabica Rose special blend for the Tiramisu, 2 eggs, 63 g sugar, 63 g butter, 100 g plain flour, 8 g baking powder. For the cream 50 g Collavini Ribolla Gialla Ratafià , 1 egg yolk, 1 egg white firmly whipped, 100 g mascarpone, 100 g chestnuts boiled and cleaned. Preparation For the Ratafià Collavini pearls Dissolve the agar-agar in the Ratafià, drip it in the seed oil with a dropper, drain and rinse. For the biscuit Whip the eggs with the sugar. Add the melted butter, the cold Oro Caffè coffee, the flour and the baking powder. Mix all the ingredients: The mixture must be fluid 150
SALE E PEPE
and without lumps. Line a rectangular baking tin with baking paper, spread the mixture evenly, bake in a non-ventilated oven at 180°C for 18 minutes. Leave it to cool and cut out some discs with the pastry ring of the same size of the glass in which the dessert will be arranged. For the mascarpone cream Whip the egg whites until firm. Whip the yolks with the Ratafià, add the mascarpone, mix, add the whipped egg whites and keep in a cool place. For the chestnuts In a non-stick pan quickly process the chestnuts with the Ratafià and e glaze them. Presentation Lay a biscuit disc at the bottom of the glass, arrange the cream, break the Ratafià processed chestnuts into pieces and continue alternating the layers. Finish with the chestnuts and garnish with the Ratafià pearls and a pinch of powder Oro Caffè coffee. Nonino distillate GIOIELLO® distillato di miele di Castagno. The glass
Serving temperature 12°C.
Sale e Pepe _Stregna (UD) _Via Capoluogo, 19 Tel. +39 0432 724118 _alsalepepe@libero.it 152
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VITELLO D’ORO
MY TIRAMISÙ ... with Collavini Ribolla Gialla Ratafià and cucumber sprouts. Ingredients for 4 people 3 egg yolks, 75 g sugar, 250 g mascarpone, 250 g fresh cream, 1 fish gelatin sheet, 10 Ladyfinger biscuits, powder cocoa to taste, Oro Caffè's Arabica Rose special blend for the Tiramisu espresso coffee. For the Collavini Ribolla Gialla Ratafià: 300 ml Ratafià, 100 ml fresh cream, 1/2 fish gelatin sheet, 1 teaspoon lemon juice, 1 borage cress (cucumber sprouts) tray, 1 ISI "cream whipper" siphon. Preparation For the mascarpone cream Proceed as for a normal Tiramisu, bringing the sugar to 121° C with very little water, then add the fish gelatin sheets that have already been soaked in cold water and drizzle over the egg yolks, whipping until the volume doubles. 154
VITELLO D’ORO
Fold in the mascarpone and the cream, only 70% whipped. Blend well then keep in the fridge. For the Ratafià Bring to boil 50 ml of Ratafià, add the fish gelatin that has already been soaked in cold water, add the remaining cold Ratafià, the fresh cream and the juice of half a lemon. Pour the entire mixture in an ISI whipping siphon and load with two nitrous oxide chargers. Shake well and keep in the fridge. Presentation With the help of a ring, put a little cream in a bowl, cover with cocoa powder, then place the biscuit on top. Prepare an Oro Caffè espresso coffee and slowly pour it over the biscuit so that it soaks up the mascarpone cream. Use the whipping siphon to spread the Ratafià over the biscuit and finish off with a few cucumber sprout leaves. Nonino distillate ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni' 14 anni in barriques e piccole botti sotto sigillo. The glass
Serving temperature 15°C.
Vitello d’Oro _Udine _Via E. Valvason, 4 Tel. +39 0432 508982 _www.vitellodoro.com 156
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