GANZO'S MASTER RECIPES 7

Artichoke flan

5 Leek sliced finely

7 Sliced Potato

450g Milk

60g Maizena

7 Egg yolk

Artichoke cooked in vacuum( ½ piece per flan)

Parmesan grated

Olive oil

Butter

Salt, pepper

Sweat the leeks with ½ Butter and ½Olive oil. Add the water.

Put the sliced potatoes. Keep cooking. Cover with water.

When it is cooked, put into the flash freezer.

Blend in the mixer with milk then pass into the sieve.

Incorporate the egg yolks, Maizena and the Parmesan.

Season with salt and pepper.

Spray enough the mould.

Fill the one layer of mixture, put a slice of the artichoke. Sprinkle the Parmesan grated. Cover with the mixture. Put the slice of artichoke on the top.

Cook in the oven at 160°C for 30 minutes with bain-marie.

Garnish

· Rucola pesto

· Brunoise of vegetables

· Grilled tomato confit

Rucola pesto

3 Rucola

2TS Pinenut(toasted)

1 Garlic clove

Olive oil

Salt, Pepper

2 Handfuls of Parmesan grated

In the food processor, put some olive oil then put into the flash freezer for 5 minutes for prevent change of color during the process.

Add the garlic, rucola, pine nut, salt and pepper then mix until creamy. Incorporate the Parmesan grated.

Crema di patate

10 Potatoes

6 Onion, sliced finely

Vegetable stock

Cream

Salt, pepper

Olive oil

Sweat the sliced onions with olive oil. Add the sliced potatoes.

Cover with the vegetable stock. Put salt and pepper. Cook with the lid.

Blend in the mixer. Pass into the sieve. Incorporate the cream.

Season with salt and pepper. Chill in the flash freezer.

Garnish

· Truffle oil

· Crouton

· Hazelnut

· Balsamic reduction

PG’s butter for deer

1kg Butter

50g Parsley

5g Dill

5g Thyme

1g Rosemary

1g Tarragon

25g Shallot

1P Garlic clove

1P Lemon zest

1P Orange zest

1P Lemon juice

75g Ketchup

50g Dijon mustard

1ts Curry powder

1ts Paprika powder

1P Peperoncino

1TS Port wine

1TS Cognac

5P Anchovy

40g Caper

1ts Black pepper

Chop all the aromatic herbs very finely and mix together. Leave 1 day in the fridge.

Cut the butter in cube. Keep it at room temperature. Mix with aromatic herbs.

Keep in the fridge. The day after, roll the butter with plastic wrap very tightly.

Serve for the deer dish.

Canederli dei frati (Trento, Alto Adige)

For 6 persons

500g Stale bread

1/2L Milk

2 Egg

2 Egg yolk

120g Speck

120g Smoked meat

Butter

1 Onion chop

1TS Parsley chop

Salt, pepper

Nutmeg

Fresh mint

Parmesan

Cut the bread in cube and soak in the milk.

Squeeze the soaked bread

Ground the speck and smoked meat.

Sweat the chopped onion with butter. Add the grounded speck and meat.

Chill in the flash freezer. Mix with the squeezed breads.

Add the eggs, egg yolks, parsley and fresh mint chop, nutmeg, salt and pepper.

Mix together until homogeneous.

Roll with the plastic wrap very tightly. Pick with the edge of knife to remove the air inside.

Cook in the steam oven at 80℃ for 15~20 minutes. Chill in the flash freezer.

In tray, put the parchment paper, coat with the melted butter.

Cut the canederli in the slice (1.5Cm of thickness), arrange on the tray.

Put the melted butter and Parmesan then gratine in the oven at 220℃.

Garnish

· Onion Marmelade

· Hen stock

Hen stock

3 Hen

4 Onion

2 Carrot

1 Celery stalk

1 Leek

Parmesan crust

Clean and rinse the hen. Cut the onions in half and grill them.

Cut the carrot and leek in half. Put all together in the big pot.

Cover with the cold water.

Boil the stock and reduce the heat. Simmer for 5 hours.

Scum frequently.

GANZO'S MASTER RECIPES 6

Cremé bruleé with Clementine compote

1 litter of cream

250 gr of egg yolk

150 gr of sugar

Vanilla bean

Heat the cream and sugar together until 65-70c.

Wipe the egg yolk.

When the cream get to 65-70c add to egg yolk and wipe together.

Sift it to different container.

Spill to personal forms and put on a trey with boiling water to the half of the form.

Bake for 30 minutes at 110c.

For the compote

Clementine segments from 20 Clementine's.

3 spoons of sugar.

50 gr of butter

4 gr of agar.

Boiled everything together until the desire thickness.

Pass trough a meel. Keep cold.

Put some sugar on the cream and burn it.

Make a counelle from the compote and put on top of the cream.

Chestnuts and apple parfait

300 gr of egg yolk

70 gr of rum

Wipe in mixer.

400 gr sugar

500 gr of water

Boiled to 121c.

Transfer to different container.

When the egg yolk all most ready add slowly the sugar and mix until unified heat. All this called patabom.

Cut 4 apples to small cubes and cook with 50 gr of butter and spoon of sugar. Cook until it soft and dry the apples.

Put the container with the pate a bombe into ice water.

Add to the pate a bombe the apples and chest nuts puree and wipe together.

When the mix is cold add 900 gr of 50% whipped cream and mix all together.

Pour it to personal form and keep it in the freezer.

Tuna steak with carrot\lemon grass stock and golden scallions

For the stock

1 kg of peeled carrot chopped very fine.

4 lemon grass stalks, crushed and chopped.

Cover with water and heat to 80c.

When it ready remove from the fire, mix with manual mixer.

Sift trough a sieve. Finish with salt and pepper.

For the tuna

130-150 gr of filleted tuna, clean from fat.

Season the tuna with salt and crushed black, white and sichuan peppers.

Sear in a pan with 1 cm of olive oil.

Bake on the oven for 2-3 minutes (it depended on the size of the tuna).

For the scallions

4 clean scallions

Cook in a pot with some sugar and garlic clove until the sugar and the onion get some caramelized.

Add some water and balsamic vinegar drops.

Before its ready add some thyme and butter.

When the butter melt remove from the fire.

s Fried leek

Remove the first layer of the leek and cut julienne.

Cover with flour and deep fried.

If it's not dirty do not wash.

Plating

Put on a ball plate 1.5 ladle from the carrot stoke. On the middle put the scallions. When the tuna is ready slice it and put on top of the scallions.

Sprinkle with some maldon salt

On top put some fried leeks.

On a ball plate pour 1.5 small ladle of carrot stock. When we heat the stoke, we doing it until 50c.

Put the scallions in the middle of the plate.

GANZO'S MASTER RECIPES 5

Biscuit (for mousse cake)

240 g egg whites

250g sugar

160g egg yolks

70g bitter cocoa

1. whip eggwhites and sugar

2. whip egg yolks

3. incorporate whipped yolk in to sugar and egg white mix

4. add cocoa slowly with sifter and stir

*160 C 15-20 min

Salted Cod “Vicentina’s style”in phyllo dough with soft polenta

Soffritto for 1 kilo of cod: onions (300g), chopped parsley, anchovies (5), garlic (4 cloves)

-cover filet of cod with flour and parmesan

-add filet to soffritto and cover with milk and cream and cook low until dry (stir continuously)

-cool

-put in piping bag and roll in 2 buttered, layered pieces of phyllo dough

*220 C 7min

Soft Polenta

1 ltr of liquid (1/2 milk, ½ water)

250 g of polenta (corn flour)

s+ p tt

herbs

olive oil

cheese

(There are lots of options to add for flavor)

- at boil, lower heat, incorporate polenta

*the less polenta, the softer it will be

-when it thickens, add milk or water

Red Mullet filet encrusted with almonds and fresh herbs, orange and crunchy sautéed fennel sauce

-filet mullet, wash and grate from all scales

-sauce: 1 kilo cherry tomatoes

1 garlic clove

Fish bones

Splash of white wine

Olive oil

-cut tomatoes into ½ or ¼

-sweat garlic in olive oil until golden

-mash bones and add to pan

-when bones are a grayish color, add wine

-evaporate wine and add tomatoes

-cook on medium heat (15 min)

-when done, work on a food mill

-orange segments

-salad

-1 fennel (diced)

-chop shallot fine

-sauté shallot in butter and add fennel until crunchy and brown

Toasted mullet

-½ toasted almond flour, ½ bread crumbs

-cover mullet in flour mix

-cold pan, sautee mullet until brown, bake (2 min)

Buckwheat Pasta Dough

150g semolina

150g farina 00

150g buckwheat flour

300g egg yolk

s+p

h20

olive oil

Sicilian Bread

1 kilo semolina

35 g yeast

600g water

7g olive oil

50g butter

2 egg yolks

sesame seeds on top

*200 C, 12 min.

GANZO'S MASTER RECIPES 4

Sauce for duck breast

Brown stock
Soffritto(shallot, garlic)
squeezed orange juice
Blenched zest of Orange in Julienne
Paprika
Honey
Maizena


Make a soffritto. Cover with the brown stock.
Reduce until between 1/2 and 1/3 of volume.

Blench the julienne of orange zest 3 times. Add to the stock.
( each time, change the water )

Add the paprika and honey. Reduce the sauce.

Mix the maizena with cold water.
Incorporate to the boiling sauce.
Verify the seasoning.

Put into the flash freezer.


PG’s Milk Bread

1kg Flour - T 0
30-35g Yeast
18g Salt
420ml Water
60g Powder milk
1/2 Sp Sugar
150g Butter
50g Olive oil
2p Egg yolks

Put the flour in the bol.
Preprare the mixture of yeast, water, powder milk, sugar and olive oil.
Pour into the bol. Start to mix at medium speed with the hook.
After 5 minutes, incorporate the butter and the egg yolks.
Add the salt.
Increase the speed and continue to mix until the dough is smooth and elastic.

Put the dough into the plastic container and cover with the wrap
Leave to rise in warm place until doubled in volume.( First Fermentation )

Cut the dough and arrange on the tray.
Leave it to rise in warm place( Second Fermentation )

Bake in the oven for 12 minutes at 190℃.
**Serve as a garnish for the rabbit pâté.



Pomegranite Sauce

3-4 Shallots (chopped very fine)
1 Pomegranite
1/2p Bay leaf
Cornstarch
Olive oil

Fry lightly the chopped shallot to olive oil.
Add the seeds of pomegranate.
Cover with the stock. Add the bay leaf.
Cook for 10 minutes.
Mix with the blender.
Pass to the sieve.
Add some cornstarch.

** Use as a sauce of rabbit pâté.


Porcini mushroom sauce

15% Soffritto( Celery, Carrot, Onion )
75% Dehydrated porcini mushroom
Egg plant
A Little piece of apple
White wine
Tomato sauce
Salt, pepper

Make the soffritto. (60% Onion, 25% Celery,15% Carrot)
Add the egg plant and the apple.
Add the chopped porcini and some of the water of dehydration.
Cook at medium heat.

Put some white wine and evaporate it.
Add some tomato sauce and the stock.
Keep cooking. Verify the seasoning.
Put into the flash freezer.

** Sauce for the Gnudi or Orecchiette.


Pumpkin soup

Soffritto
Pumpkin
Salt, Pepper
Vegetable stock
Amaretto
Lemon grass ( or lemon zest)
Mostarda di Cremona*


Cut the pumpkin to the bic cube.
Make the soffritto. Put the the pumpkin.
Cover with the vegetable stock.
Put the lemon grass as a bouquet garni.
Cook for 1 hour at low-medium heat.

Soak the amaretto into the pumpkin soup.

Pass into the sieve.
Add the fresh cream( or coconut milk) for the consisitency.

Verify the seasoning.

** Serve as a sauce of Grooper.


Baba

500g Flour- Manitoba 0
150g Butter (small cube)
75g Sugar
50g Yeast
7P Egg
Vanilla

Mix the flour, sugar, yeast and 4 eggs in the mixer the hook at medium low speed.
Incorporate half of the butter little by little.
Add 1 egg. Increase the speed.
Add the rest of the butter.
Put the rest of the egg.
Mix until the douge is elastic.
Leave in the fridge for 30 minutes.

Spray the moulds. Fill the mould less than half.
Leave to rise in warm place.

Bake in the oven for 7~8 minutes at 190℃.

Sirup for baba

1kg Water
500g Sugar
Rhum

Boiling the water and sugar.
Skim. Add the rhum or Limoncello

Whip Cream

500g Fresh cream
80g Powder sugar

Melt the powder suagr in the cream with the whisk.
Put into the Syphon.
Charge one gaz.





Chocolate Mousse

Pâte à bombe

300g Egg yolk
200g Sugar
70g Water


Chocolate

330g Valhona 70%
110g Butter

1.5 p Gelatine

Cream chantilly

500g fresh cream whipped 70%
or
(350g fresh cream + 150g mascarpone)


1. Whisk the egg yolks until light and creamy.
Cook the sugar syrop to 121℃. Keep the mixer beaters running,
drizzle the syrup onto the yolks and beat on maximum speed until cold.


2. Melt the chocolate and butter in bain-marie.
Incorporate the soaked and drained gelatine leaves below at 60℃.

3. Mixer la pâte a bombe with chocolate mixture.
Incorporate the whipped cream carefully.
Put into the flash freezer.

Biscuit without Flour

240g Egg white
250g Sugar
160g Egg yolks
70g Cocoa powder


Whip the egg white and sugar.
Add the egg yolks.
Incorporer the cocoa powder very carefully.

Bake for 15~20 minutes at 160~170℃.

GANZO'S MASTER RECIPES 3

Rice cream

3 liter of milk

1 liter of cream

200 gr of washed rice (parboiled)

300-400 gr of sugar

2 spoons of cardamom

First we boiled the cream, milk and the sugar together in a pot.

Then we turn of the fire and add the cardamon. after a few minutes we taste to

Se if there a cardamom taste, if there is, we take out the cardamon from the pot.

Then we add the rice and cook on low heat.

We keep cooking it until it's ready.

The rice cream should be kept in the refrigerator.

Peperonata

10 pilled yellow pepperoni

4 chopped red onion

Cherry tomatoes confit

Tomato sauce

Black olives

Capri's

Herbs

Sauté the onions with the cherry confit in a pot.

Add the pepperoni to the pot.

Add the tomato souse to the pot.

When it's almost ready we add the olives

And the Capri's.

Chopped the herbs and add them to the pot

And then remove the pot from the fire.

Tuills

500 gr of sugar

125 gr of poppy seed

125 gr of sesame seed

165 gr of flour

250 gr of melted butter

Jus from 4 oranges

Mix all the ingredients and put in the refrigerator.

Bake for 8-10 minutes at 170c.

Cat thong

190 gr of flour

225 gr of sugar powder

250 gr of melted butter

Pinch of salt.

Vanilla jus.

Mix all the ingredients and put in the refrigerator.

Bake for 10 minutes at 165c.

We can remove a little from the sugar and add instead

Coco powder for dark color.

Pecorino cheese flan with zucchini and pear sauce

Flan

1 liter of cream

100 gr of parmegiano cheese

200 gr of pecorino cheese

70 gr of corn starch

8 egg yolk

Salt

Pepper

10 zucchini

Cat the zucchini to thin strips and fried them until -

They get little gold and let oil go out.

Put the cream in a pot with salt and pepper.-

When the cream are hot transfer a little-

To a pot with the corn starch and mix until it smooth.

When the cream start to boil add it to the pot-

With the corn starch until it's get hard and cool it.

After its cool add the egg yolk and the parmegiano-

And big chunks of pecorino cheese.

Mix it good. -

Put the zucchini in a nice way on an aluminum cocotte.

Put the cheese mix in the cocotte and cover

With the zucchini.

Put the cocottes in a trey with water.

Bake for 25-30 minutes at 160c.

When it's ready cool it in the fridge.

Bake it again for 5 minutes before serving.

Pear sauce

Pears

Butter

Ascorbic acid

Cat the pears to dices and cook them with the butter in a pot.

When they start to get gold remove it from the fire and add

The ascorbic acid. (To prevent corrosion at the pears)

Mix it on the mixer until it smooth and cool it.

Chicken liver pate

1 kg of chicken liver

6 chopped white onion

1 chopped carrot

1 chopped celery

3 copped garlic calve

Olive oil

Put the chicken liver in a ball and marinade it with some vinegar

For 15- 30 minutes.

Cook al the vegetables in a pot until they get soft.

After that add the liver to the pot and cook

For 10 minutes on medium heat.

After that put on high heat and add some wine.

Evaporate the wine and remove from the fire.

Add 3 spoons of Capri's, 70 gr of anchovies

And 300 gr of butter.

Mix it until it smooth in the mixer.

put it in a terrine and cool it.

Apple tart with stracchino mousse

Tart

400 gr of butter

200 gr of sugar powder

4 egg yolk

500 gr of flour

100 gr of corn starch

Put flour, sugar powder and corn starch in a mixer.

Cat the butter to small dice, add it to the mixer and start mixing.

Add the egg yolk.

When it gets shape of a ball work with the hands and bakes it on the oven.

Crumble

220 gr of flour

50 gr of white sugar

50 gr of brawn sugar

100 gr of butter

Mix all together(not to much)

Spread it above the tart in a way that covers it all.

Apples

Cut some apples and cooked them with butter until they get gold.

Add some calvados to the apples to get strong taste of apple.

Stracchino mousses

250 gr of mascarpone cheese

400 gr of stracchino cheese

50 gr of sugar powder

50 gr of whipped egg white

1 gelatin leaves

Put the gelatin on ice water

Mix the stracchino with the sugar powder.

Heat the mascarpone in a pot (60c max)

And add the gelatin.

Mix the gelatin and transfer to the container with the cheese.

Wipe into the container the egg white and when it's ready

Transfer to a different container and put in the fridge.

Put in a trey the already cooked tart paste

Fill in the apples.

Cover it with the crumble

Bake for 15 minutes at 180c

Serve with the mousse on top.