Beef ravioli with fresh tomatoes
PREPARATION. 01. Pour flour into a DMIX , BE5 or BE8 bowl. Add 4 eggs previously beaten with the tomato paste and a little salt. Mix and knead for about ten minutes. The dough should be supple. 02. Shape into a ball, wrap in cling film and let rest at room temperature for 30 min. [...]
Mexican guacamole
Guacamole recipe PREPARATION. How to prepare mexican guacamole in 15 min? 01. Peel the red onion and cut it into large pieces. Place it in the K55 or PREP4YOU, with the micro toothed blades and mince it finely. 02. Squeeze in the lime juice. 03. Cut the avocados in 2, remove the kernel and scoop [...]
Chocolate creamy
PREPARATION. How to cook Yannick Alleno's chocolate creamy? 01. Hot chocolate Boil the milk with the cream. Pour over the chocolate and mix with the spatula. Wait until it is cooled down and then add the egg, while mixing with a spatula. Film squared moulds of 7.5 cm side, making sure that the film is [...]
Panettone
PREPARATION. 01. Mix cold flour, sourdough starter, cold water, fold in yolks a little at a time, add sugar a little at a time and lastly butter. Then knead with BE10 planetary mixer. Dough temperature should be 22/23°C when done. 02. Rest 12 hours at 23°C without a lid or at room temperature in the [...]
Turbot Cooked on a Champagne Barrel Stave
PREPARATION 01. The stave and turbot Lift the turbot fillets, wrap them in the Kombu and marinate 1 night. Remove the seaweed and portion the fillets. Powder them with dehydrated caviar and arrange on a stage of old Champagne barrels. Set aside at room temperature for 20 minutes then cook gently in a dry oven [...]
Celery Tagliatelle with Caviar
PREPARATION 01. Celery Tagliatelle With the Japanese unwinder, make 50 cm strips of celery of 1 cm. Blanch for 1 minute in boiling salted water and warm when serving in celery sauce. 02. Salt Paste Prepare a salt dough by kneading the flour with the whole eggs, yolks, water and coarse salt. 03. Celery Sauce [...]
Mushroom Burger
PREPARATION 01. Miso Eggs Mix the white miso and Ecchu's miso. Separate the whites from the egg yolks and marinate the yolks in the miso for 48 hours. 02. Lace Tiles Blend the white background, olive oil, starch and salt in the blender. Put the mixture in the pan and obtain a fine tile, then [...]