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.