| An Italian Affair |
| By Priyanka Chakrabarti |
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| Chef Bill Marchetti of speciality restaurant Spaghetti Kitchen, Saket, Delhi, presents Italian recipes for an elaborate dinner, from starters to desserts. |
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| GIRELLINI DI POLLO |
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Ingredients
Chicken breast 100 gms
Refi ned oil 10 gms
Salt & pepper 3 gms
Mixed herbs 5 gms
Scamorza & fontina 25 gms
For mustard lemon sauce: Fresh cream 50 gms
Dijon mustard & refined oil 5 gms
Salt & pepper 3 gms
Parsley 5 gms
Lime juice 4 gms
For frittata: Spinach sautéed & chopped corn 50 gms
Whole eggs 120 gms
Fresh cream 60 gms
Parmesan cheese 20 gms
Salt & pepper 3 gms
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METHOD
§ Thinly slice the breast of the chicken and beat it thin.
§ Cut scamorza and fontina into matchstick shape.
§ Stuff the chicken breast slices with each of the cheese sticks and roll to form a small cylindrical shape.
§ Marinate it with salt, pepper and a little olive oil.
§ In a hot pan, add butter and sauté the chicken rolls.
§ Add wine and stock and cook it further add chopped parsley, lemon juice and season well.
§ For frittata, mix all the ingredients and prepare a frittata on a pan and fi nish it in the oven.
§ Cut the frittata and place on a dinner plate; arrange the cooked chicken rolls on top, drizzle the pan sauce over it.
§ Garnish with beetroot powder and parsley and serve hot. |
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| RISOTTO ALA BIETOLE |
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Ingredients
Vegetarian risotto basso arborio 1000 gms
Vegetable stock 1500 gms
Onion 300 gms
White wine 375 gms
Salt & crushed pepper 5 gms
Celery 100 gms
For fi nal preparation: Vegetarian risotto base 200 gms
Salt & crushed pepper 5 gms
Chopped Swiss chard 100 gms
Grapefruit 30 gms
Shredded basil 3 gms
Butter 15 gms
Parmesan cheese & cheese taleggio 30 gms
Vegetable stock 100 ml
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METHOD
Vegetarian risotto base:
§ Heat oil in a heavy-based sauce pan; add the chopped celery to the oil and cook slowly; add in the risotto once the rice is just sautéed; add some white wine to the risotto.
§Once the wine is absorbed add the hot vegetable stock slowly and very little until the risotto is cooked.
Final preparation:
§Once the base is ready, leave it in a food pan to cool.
§ For the final prep, heat oil in a pan, sauté the Swiss chard and then add the risotto again. Add vegetable stock and cook the risotto.
§ Finish the risotto with butter and parmesan and taleggio cheese. Serve in a pasta plate and top with fresh grapefruit. |
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| AUSSIE LAMB CHOP |
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Ingredients
Lamb leg 1000 gms
Olive oil, red wine, carrot & onion 100 gms
Bay leaf 5 leaves
Salt 50 gms
Pepper 15 gms
Stock water 4 Litres
Risotto base 60 gms
Tomato paste 250 ml
Lamb chop 130 gms
Rosemary 3 gms
Mint & parsley 3 gms
Butter 10 gms
Parmesan 15 gms
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METHOD
§ Thinly slice the breast of the chicken and beat it thin.
§ Marinate the lamb leg in salt, garlic and olive oil overnight.
§ In a pan, place the marinated lamb, pour stock till the lamb leg is completely submerged; add the mirepoix (combination of onion and carrot) and bouquet garni (combination of parsley, rosemary and bay leaf ).
§ In an oven set at 120° C cook it for about six to seven hours. Turn the leg once in between.
§ Remove the leg and shred the meat. Keep it with some stock, butter so that it doesn’t dry.
§ Meanwhile reduce the liquid with tomato paste and season.
§ Mix the reduced paste with the shredded meat and keep it aside.
§ Marinate the chop with salt, pepper and olive oil, grill on both sides. Push it in an oven at 220° C for a couple of minutes. |
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GRILLED POLENTA
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Ingredients
Polenta 100 gms
Milk & water 90 gms
Parmesan 15 gms
Salt, crushed pepper & mixed herbs 5 gms
Sauteéd garlic Spinach & fontina 30 gms
Thyme for sauce 1 gm
Italian tomato puree 80 gms
Orange juice 30 gms
Mixed herbs 5 gms
Salt & crushed pepper 2 gms
Olive oil 10 gms
METHOD
§ Heat water and milk together in a pan and add polenta, stirring with a whisk. | |
§ Add seasoning, parmesan and cook on slow flame till the polenta is soft.
§ Remove half the polenta into a tray greased with oil.
§ Place thinly sliced fontina on top, evenly spread finely chopped garlic spinach on the cheese, then place slices of fontina to cover the spinach.
§ Remove the remaining half polenta over the fontina cheese to make it look like a sandwich.
§ Cool the polenta and set aside.
§ Cut polenta and pan fry on both sides in butter to golden brown.
§ Place the polenta on the orange and tomato couli as shown. For the sauce:
§ Sauté herbs in olive oil.
§ Add tomato puree and orange juice. |
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| SUMMER BERRY PAVLOVA |
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Ingredients
Egg white 120 gms
Refi ned sugar 200 gms
Vinegar 5 gms
Corn flour 20 gms
Yield 30 gms
Pastry cream Wild berry compote 30 gms (per portion)
Vodka 15 ml
Mint leaves 2 gms
METHOD
§ Heat oven to 140° C. Whisk the egg whites and mix the sugar until the meringue looks glossy; using a pencil mark out the circumference of a dinner plate on baking parchment. Whisk in the vinegar, cornflour and yield. |
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§ Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for one hour, then turn off the heat and let the Pavlova cool completely inside the oven.
§ Layer the meringue shells with wild berry compote and the pastry cream.
§ Top with fresh strawberry and a sprig of mint. |
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| CARAMEL PUDDING |
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Ingredients
Chocolate and butter 200 gms
Sugar 220 gms
Eggs 4 (separated)
Roasted almonds 40 gms
METHOD
§ Preheat oven to 180° C.
§ Line cake tin with grease proof or other non-stick paper and grease the tin.
§ Break the chocolate into small pieces and melt it with butter over hot water.
§ Beat the egg yolks with sugar.
§ Fold in the melted butter and chocolate mixture.
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§ Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
§ Fold in the beaten egg whites.
§ Bake at 180° C until a wooden pick inserted in centre comes out clean, approximately 40 minutes.
§ Use a knife to separate the cake from the non-stick paper. Observe that the cake is sticky. |