recipes
Cod fish:
14 ounces cod, cleaned and divided into 4 filets with skin
12 1/2 cups of clear (fish) broth
extra virgin olive oil
several drops Villa Manodori Essenziale extra virgin olive oil with Lemon essence *
(available at William Sonoma and Whole Foods)
Pour a trace of olive oil into a heavy non-stick pan. When the pan is very hot,
cook the cod fillet on the skin-side until skin is crunchy. Place the clear cod broth
in a wide saucepan on the stove and heat to 130° F. Add the cod filet to the
broth skin-side-up. The broth should cover about 3/4 of the fillet and not come into
contact with the skin. Leave fillet in broth until just cooked through (about 6 minutes
for each 1/2 inch of thickness) Be sure not to overcook. Take out and place on an
absorbent paper or towel.
To finish:
8 oyster leaves
20 slices of Budda's hand Cedro
Seaweed powder
Place some fresh aromatic herbs (thyme, marjoram, parsley, rosemary, etc.) on an
oven tray and place in an oven at medium heat until the herbs are crispy. Raise
oven temperature until they turn black. Remove, cool and grind them into a
powder. Set aside. In a deep bowl tear two oyster leaves and place them over
the thinly sliced cedro. Form a kind of nest in the middle of the plate by adding,
one over the other, 2 1/2 teaspoons of each root vegetable cooked in the seppia
broth. Add the carmelized ginger cubes. Pour the black seppia broth around the
nest of vegetables. Add a fine layer of pulverized seaweed and carbonized herbs
on the surface of the skin of the cod filet. Carefully place the fillet on top of the
nest above the broth.
stick oven tray. Sprinkle the crushed szechuan pepper evenly on top of the sugar
mixture and place into a 356° F oven to re-melt the sugars. Take out and let cool.
Set aside in a cool dry place.
for the mango air
1 pound mango, pureed
25 ounces water
1 teaspoon soy lecithin
Mix together mango and water. Strain to remove particles. Combine the lecithin
with the mango water and beat with a hand blender until the mixture turns into
foam.
for the mango sorbet
2 pounds mango, pureed
12 ounces water
5 ounces glucose
Combine the water and glucose and bring to 176° F, whisking to create an
emulsion. Add the mango puree and blend well. Strain the mixture well and place
in a Pacojet container. When ready to serve, place in the Pacojet to make instant
sorbet.
for the Parmigiano water
2 pounds grated Parmigiano Reggiano cheese
32 ounces water
Whip and filter for two days with cheesecloth.
for the Parmigiano gelatin
18 ounces Parmigiano water
3 teaspoons agar
mango e suoi amici
Bring the Parmigiano water to a boil and add the agar. Remove mixture from heat
and strain. Let cool.
for the mango gelatin
1 pound mango, pureed
1 teaspoon agar
Bring the mango puree to 158° F and add the agar. Remove the mixture from
heat and strain. Let cool.
for the Tuscan tobacco infusion
4 1/4 cups water
5 ounces Tuscan tobacco leaves
Bring water to a boil. Remove from heat and add tobacco leaves. Place in
refrigerator for three hours. Strain.
for the mango tobacco sauce
1 pound very ripe mango pulp
10 ounces tobacco infusion
1 1/4 teaspoons xanthan gum powder
1 tablespoon Villa Manodori Essenziale black pepper
serves 4
Ingredients
for the crunchy mango and sechuan pepper
1 mango, pureed
5. 8 ounces isomalt
4. 8 ounces powdered sugar
1.2 ounces glucose
crushed szechuan pepper
Mix together tobacco water, pepper and mango. Add powder and mix with a
handheld mixer till creamy
for the burned polenta
4 1/4 cups water
1 pound polenta
Dehydrate the mango in a dehydrator and pulverize into a powder. Place the
sugars in a saucepan and bring to 322° F. Add the mango powder, mix well and
remove from the flame. Cool. Pulverize in a Thermomix. Spread evenly onto a non-
Toast the polenta in a saucepan over medium heat. Add water and cook. Spread
onto a Silpat mat in a thin layer to cool and dry. Pulverize cooled mixture in a
mixer.
Assemble all elements of the dish as seen in photo.
