magnum of foie gras
14 ounces duck foie gras
3 ounces 30-year-old Calvados
1 cinnamon stick
2 1/2 teaspoons cloves
1 ounce almonds from Noto, both sweet and bitter
1 ounce hazelnuts
2 ounces sugar
4 1/2 teaspoons of water
zest of one orange
Villa Manodori Traditionale balsamic vinegar from Modena
fleur de sel
Clean the foie gras, delicately separating the veins and nerves without damaging
the consistency. Marinate the foie gras in the calvados and spices for 6 hours.
Remove from the marinade and drip dry. Place in a terrine and then in a plastic
sous vide bag. Cook in a Roner for 35 minutes at 130° F. Take out of the Roner
and place in a flash freezer until it reaches 36° F. Let it rest for two days in the
refrigerator at 36° F.
Bring to boil the water, sugar, vanilla and orange zest. Immerse the almonds and
hazelnuts in the syrup, rinse and place on a Silpat sprinkling with fleur de sel.
Crystallize in the oven at 390° F for several minutes.
With a warm knife, cut foie gras into two 3"x1.5"x1.5" rectangles. Inject balsamic
vinegar into the center of the rectangles (what will become the bar). With light
pressure, cover the rectangles with the crystallized nuts and place a flat wooden
ice-cream stick into the bottom of the bar.
Serve without silverware.
nero su nero…
omaggio a t. monk
1.5 pounds heads and bones of white fish
1.5 ounces of dried tuna (Japanese gourmet product)
Clean the fish heads and bones in cold running water. Place them in a heavy
saucepan. Fill with cold water and bring to boil. Reduce to a simmer, skimming
the impurities that come to the top. Cook for 4 hours and remove from heat. Let the
mixture cool and strain it several times. Bring the liquid back to a boil. Place dried
tuna shards in a strainer and immerse them in the broth. Let them sit in the broth—as
you would with tea leaves—for 30 seconds. Strain broth again.
Black seppia broth:
12 1/2 cups katsuobushi broth
4 sacks black ink (from 4 large squid)
1 ounce soy sauce
2 1/2 teaspoons of sugar
Combine all ingredients. Bring to a boil and reduce until it becomes an intense
Root vegetable '”spaghetti”
10. 5 ounces katsuobushi broth
2 sacks black squid ink
1.5 ounces carrots, julienned
1.5 ounces celery, julienned
1.5 ounces spring onions, julienned
1.5 ounces daikon, julienned
Boil the katsuobushi broth with the squid ink. Cook the various root vegetables
individually in the broth until they are tender—think al dente spaghetti—and keep
them separated from one another.
1.7 ounces 2mm ginger slices (peeled)
1.7 ounces sugar
Heat sugar in a small saucepan with just enough water added to facilitate melting.
Bring sugar mixture to a boil and add ginger. Cook for 10 minutes. Carefully
remove from heat and let cool completely. Cut into cubes.