15-03-2014
Beetroot “Bresaola”, black pepper cream, Grana Padano, grilled lemon and extra virgin olive by Giorgio Rapicavoli of restaurant Eating House in Miami, among the 6 emerging protagonists who competed during the first edition of Taglio Sartoriale Internazionale, organised by Consorzio di Tutela del Grana Padano in collaboration with Identità Golose
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
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
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.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad