Sea-bass (Fillet) with safron sauce and Italian black rice

DIFFICULTY: Easy/medium
TIME PREPARATION:20 minutes
TIME COOK: 30 minutes; 35 minutes for black rice
EQUIPMENT: Knife, chopping, 2 pots, a colander or sieve, Peeler, Shape for Pasta or Rice, Backing Pan,
CATEGORY: MAIN DISH, FISH
INGREDIENTS Serves 6 people
1/2 Kg. (2 Lbs) news potatoes
300 gr (0,66 Lbs) Sea-bass Fillet
Powder Saffron (1 sachet of Italian powder saffron)
2 spoons Potato Starch
Fish stock* see the recipe for Fish Stock
Extra virgin olive oil
Salt
Italian Black Rice
DIRECTIONS
Boil the Black rice (35/40 minutes) in salt water
Steamed the potatoes after have clean and peeled and cut in 2 parts
Bake the potatoes with extravirgin oil and salt.
Arrange the sea-bass fillet on the potatoes.
Bake for 10/15 minutes.
In the same time, put the fish stock (250/300 mll//1/4 oz.) in pan, melt the Powder Saffron and Potato Starch
Cook till the sauce will be thick
Serve the first sauce in top the potatoes and sea-bass and rice where you like

INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo

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Chick peas cream with truffle and quenelle of Lobster

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes (for the soup) 30 minutes for stock
EQUIPMENT: Knife, crushes nuts, chopping, 2 pots, a colander or sieve, tightly woven, hand mixer
CATEGORY: SOUP

INGREDIENTS Serves 6 people
1 boiled lobster
100 ml fresh cream
little salt

500 gr. steamed chickpeas or boiled
1 / 2 liter of fresh milk
thyme
1 small leek
Extra virgin olive oil
DIRECTIONS
Cut the leeks very thin
Combine leeks, peas, oil, salt and thyme.
Cook over medium heat until the leek is softened and well cooked (not burnt).
With the mixer to reduce the chickpeas into a puree.
Add milk while continuing to use the mixer.
Pass the mixture through a sieve (a chinois strainer is perfect)

Remove the lobster meat and reduce it to a purée with the mixer.
Add a little 'fresh cream (continuing with the mixer), but be careful to maintain consistency.
Chill

Take the carapace (shell) of the lobster, add a small onion, half a carrot, a piece of celery, parsley and a little salt water.
Cook over medium / low for about 30 minutes. Sift.

Serve the chickpea soup hot (not boiling) and add a little lobster stock and lobster meat in the form of dumplings.
INFORMATIONS

SUGGESTION MENÙ VINE
Wine: Greco di Tufo

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Duck Patè with Kiwi sauce

Unfortunately I don't have the pictures with the patè with Kiwi. I think that this pictures with patè di my special pear jelly (without jelly...) is the most similar. Think to have the green in place of yellow!!! Is not very professional but, when the menù will be ready I will take the pictures!

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Duck breast is clean and free of skin, 250 g (8.8 oz)
butter 100 g (3.5 oz)
fresh cream 100 g (3.5 oz)
1 shallot
Porto
Marsala
extra virgin olive oil
salt and pepper
2 Kiwi
Starch
DIRECTIONS
Peel and cut into pieces a large scallon and put it to wilt in 4 tablespoons of olive oil.
Add the duck breast in small pieces and brown well, dip the Port and Marsala (half a cup in all).
Add salt, pepper preparation and after about 10 min, a moderate flame, pass the meat and vegetables to blender.
Gather the mixture into a bowl, let cool and add the softened butter.
Working with a small whisk, mount the compound that will become frothy and finally Incorporate the whipped cream. Add salt and pepper if needed.
Place the mousse in the refrigerator.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Rosso di Montalcino

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Steam Octopus in salad with potatoes, persil and garlic mousse

DIFFICULTY: Medium
TIME PREPARATION:40 minutes
TIME COOK: 60 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
octopus 1.2 kg (40 oz)
1 carrot
1 stalk of celery
1 onion
extra virgin olive oil
salt
pepper
1 potato per person
parsley
3 / 4 dl fresh cream (10 oz)
2 cloves of garlic
Balsamic Aged
DIRECTIONS
Put the octopus in a saucepan, cover with cold water, add the onion, carrot, celery and bring to the fire.
Let simmer for 45-50 'or so, then let it cool in its cooking water, then drain.
Close the octopus with plastic wrap. Try to compact it well wharf. Must be a compact ball. You can also use a very clean rag.
Leave in the refrigerator for at least 12 hours.
Boil the potatoes and then cut into small cubes.
In a bowl, seasoned with olive oil, salt, pepper, parsley.

For the garlic mousse
Squeeze (with garlic press) 2 cloves of garlic.
Add the juice of garlic cream sauce with a pinch of salt.
Load the syphon and put in refrigerator.

Cut the octopus with the slicer (or a very sharp knife). The slices should be very thin (like slices of ham).
Lay the potato salad in the center (not cold)
Draw off the froth of garlic and drop of Balsamic
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Spumante Brut Classico o Rosé

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