Today we present the last of the 6 dishes that have livened up the first edition of the Taglio Sartoriale Internazionale - The New Generation project. It is signed by Italian-American chef Giorgio Rapicavoli, from restaurant Eating House in Miami, Florida (United States).
Beetroot “bresaola”, black pepper cream, Grana Padano, grilled lemon and extra virgin olive oil
INGREDIENTS and METHOD
for the beetroot
4 beetroots
1 kg Kosher salt
1 cloves
1 tablespoon ground juniper
1 tablespoon black pepper corns
1 tablespoon dehydrated thyme
1 tablespoon dehydrated rosemary
1 tablespoon ground nutmeg
3 cinnamon sticks
Giorgio Rapicavoli, 28 years, Italian origins
Preheat the oven at 180°C. In a bowl, mix the salt with the ground spices. Put 1/4 of the salt and spice mixture on the base of a baking tin, place the beetroot on top, paying attention that they do not touch. Cover the beetroot with the remaining salt and spices and cook in the oven until they have become tender (about 75 minutes). Remove the salt crust and leave to cool at room temperature. Once the beetroots are cold, peel them trying to keep the original shape. Finely slice the beetroot with a cutter or a mandoline knife so the slices are similar to those of a bresaola. Place the slices on 4 plates, as if it were a carpaccio and keep them covered until it’s time to serve the dish.
for the black pepper cream
120 ml crème fraiche
30 ml whipping cream
60 g grated Grana Padano
1 teaspoon salt
1 tablespoon ground black pepper
In a blender, mix all the ingredients until you obtain a soft cream. Season with salt. If the sauce is too thick adjust its texture by adding more cream.
for the grilled lemon vinaigrette
4 lemons cut into half
350 ml extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon xantana
Grill the lemons until the skin is coloured. Squeeze the juice of the grilled lemons and pour it in a blender together with the sugar, salt and xantana. Once you have mixed them, gradually add the oil until you obtain the vinaigrette.
for the olive oil powder
80 ml extra virgin olive oil
27 ml maltodextrin
¼ teaspoon salt
Mix the oil, the maltodextrin and the salt into a bowl, until they become a powder. In order to make it softer, strain it and keep it in a sealed container.
FINISHING
Grilled lemon vinaigrette
Black pepper cream
Olive oil powder
30 g sea salt
120 g Grana Padano flakes
60 g basil (green, red or mixed)
60 g parsley
30 g watercress or rocket salad
30 g wood sorrel (optional)
Take the dish with the beetroot bresaola you have kept in the fridge, draw some drops of black pepper cream on the vegetables and alternate them with as many drops of grilled lemon vinaigrette. Decorate them with the watercress or rocket salad and the Grana Padano flakes. Finally garnish with basil, parsley and wood sorrel. Finish with the salt and the powdered olive oil.
