Brunch to make at home: the recipes of the great chefs

A high quality brunch at home

If one month after the start of the quarantine, you have now become aces in terms of cocktails, cakes and appetizers, you cannot fail to try the perfect brunch! Brunch is the meal halfway between a breakfast and a lunch in which numerous and different dishes appear, generally consumed between 11.00 and 13.00 on Sunday (but also on Saturday), born in nineteenth-century England, now widespread Also in Italy. Three worthy Italian chefs have made available their invaluable advice for composing a home brunch worthy of the name.

Good job and good appetite!

The preparations of Concezio and Lucia Gizzi – La Corniola restaurant

Inside the Relais Ducale of Pescocostanzo (Aq), a wonderful village embraced by the fairy-tale mountains of Abruzzo, the two brothers give prestige to a very precious part of Abruzzo, for its identity and wealth of biodiversity. “For us brunch is a moment of pleasure in which we play with local products and regional specialties that we love and seek. It is a particularly convivial part of the day that has changed its skin over the years: from a simple mix between American breakfast and light lunch, it has increasingly become almost a “modern family” lunch with traditional recipes, in a welcoming mountain location , maybe in front of a burning fireplace while it’s snowing outside.

Egg, caciocavallo cream and cascigni

Ingredients for 4 people
4 fresh eggs
200 gr of cascigni (a field herb widely used in Abruzzo)
300 gr of caciocavallo
350 ml of milk
a knob of butter
extra virgin olive oil
200 ml vinegar
2lt of water

Cut the caciocavallo into cubes and put it in a saucepan with the milk and butter, melt it over low heat until it becomes a cream; blend with an immersion blender.

Boil the vegetables in abundant salted water and sauté them in a pan with garlic and oil.

We prepare the egg: bring the water to the boil with the vinegar, lower it so that it only simmers, shell the egg in a small bowl. Create a whirlpool whirl in the water and as soon as it is formed, pour the egg gently in the center; cook for a couple of minutes and lift with a slotted spoon very slowly, place it on a plate with paper towels.

We compose the dish: we lay the caciocavallo cream on the bottom of the dish, add the sautéed vegetables and finally the egg. We finish the dish with a drizzle of oil.

Lamb burger with potatoes and confit tomatoes

Ingredients for 4 people
450 gr of lamb
Extra virgin olive oil
Salt and pepper

For the potatoes
2 potatoes
1 shallot
1 pinch of chopped parsley
Extra virgin olive oil
Salt and pepper

For the tomato sauce confit
10 auburn tomatoes
1 sprig of thyme
1 clove of garlic
Salt and pepper
To complete 8 slices of oven roasted bread, extra virgin olive oils and salt

Cut the meat with a knife tip, season lightly with salt, pepper and oil, crush it in four 8 cm diameter metal circles and keep cool.
Boil the potatoes, peel them, mash them with the potato masher and season them with the chopped shallot and stew in a little oil.
Blanch the tomatoes for ten seconds and allow to cool in water and ice. Drain and peel, cut into four, remove the seeds and the vegetation water. Spread on a plate and season with sugar, salt, thyme and garlic. Pass them in a hot oven at 80 ° for about three hours until they are wilted. Once cooled, blend them and pass them through a sieve. Cook the hamburgers in a very hot pan on both sides and place them in the center of the plate where I have already placed a disk of toasted bread, on one side arrange a crushed potato quenelle and on the other a confit tomato quenelle. Complete the dish by adding the other disc of toast on the hamburger.

Tartlet with ricotta cream and raspberries

Ingredients for the pastry
200 gr of butter at room temperature
250 gr of 00 flour
100 gr of icing sugar
2 yolks
1 vanilla bean

For the stuffing
400 gr of sheep’s ricotta
80 gr of granulated sugar
1 teaspoon of orange honey
1 zest of lemon peel

For decoration
300 gr of fresh raspberries.

Knead the shortcrust pastry the previous day, working the soft butter with the flour. Add the eggs with the sugar and flavorings and leave to rest in the refrigerator.
Soften the pastry and pull it to a thickness of 2.5 mm, line a steel circle with a diameter of 16 cm. and bake at 175 ° for 15 minutes; in the meantime, prepare the filling.
Sift the sheep’s ricotta, add the sugar, honey and lemon zest, and work with a whisk making the mixture smooth.
Fill a pastry bag with the filling and fill the cold tartlets. Once filled, place the fresh raspberries to cover the entire surface, decorating with a grated lemon zest.

Giuseppe Ricchebuono’s preparations Vescovado Restaurant (Sv)

It is the Ligurian Michelin star that overlooks the Gulf of Noli, a magnificent and regenerating view like the experience that chef Ricchebuono is able to give to those who decide to make a stop in this relaxing portion of the region, if anything staying in the rooms of the Hotel Palazzo Vescovile where the restaurant resides. His cuisine is a tribute to the land that gave him birth and to a sea that is a source of inspiration for a gastronomic proposal of absolute value. “I chose two delicious dishes, one salty and the other sweet, quick and light preparations, fresh, colorful and fragrant ingredients, in line with the current season and pleasant for a brunch to be consumed with the family. These are focaccia tacos, crab salad, citrus mayonnaise and avocado, and Bavarian yogurt, passion fruit and karkadè.

Focaccia tacos, crab salad with citrus mayonnaise and avocado

© Tavex (Mauro Taveggia)

Ingredients for 6 people
500 g of crab meat
300 g of curly salad
For the tacos:
80g egg white
70g flour 00
20g icing sugar
5g salt
120g butter
70g grated dry focaccia
For the mayonnaise:
120 ml seed oil
50 ml soy milk
40-50 ml citrus juice (lemon, orange, mandarin)
Grated zest of 1/2 lemon, 1/2 orange, 1/2 mandarin
For the avocado cream:
1 avocado
The juice of half a lemon
Salt pepper to taste

Method for tacos
In a mixer place all the ingredients and blend until a homogeneous mixture is obtained.
On a very hot waffle plate, put a spoonful of the freshly made dough and close with the top of the plate, when the waffle starts to brown, remove it carefully from the plate and while it is still hot and malleable fold it with the help of a wooden ladle giving it the classic shape of taco.

For the mayonnaise
In a tall, narrow container pour the soy milk and salt, using an immersion blender, emulsify the milk with the seed oil poured flush, when the mayonnaise is well compacted add the citrus juice and zest and mix with a spoon until obtaining a velvety consistency.
For the avocado cream
In a mixer place the avocado without the peel and the seed, the lemon juice, the salt and the pepper, blend everything until a smooth cream is obtained and pour it into a pastry bag
In a container mix the crab meat, the curly salad and the mayonnaise. Using a spoon, fill the crab salad tacos and decorate with some points of avocado cream with the help of the pastry bag

Bavarian cream with yogurt, passion fruit and karkadè.

© Tavex (Mauro Taveggia)

Ingredients for the Bavarian
280 gr milk
200 gr sugar
1 kg of white yogurt
20 g gelatin
500 gr semi-whipped cream
Heat milk and sugar, add the gelatine glue and then add the half-whipped cream, put everything in the chosen molds.

For the karkadè gel
300 gr karkade infusion
50 gr sugar
4 gr agar agar (replaceable with gelatin)

Boil for 2 minutes, then cool and mix with a blender
For the passion fruit sauce
Empty 10 passion fruit and steam cook at 92 degrees for 7 minutes

For the waffle
210 gr butter
130 gr egg white
130 gr icing sugar
190 gr flour 0
Put in the planetary mixer 5 minutes

Bake at 175 degrees until golden brown

Place the Bavarian cream in the center of the plate, sprinkle it with powdered karkade, garnish as desired with the karkade sauce, passion fruit sauce, waffles and fresh passion fruit.

Riccardo Di Giacinto’s preparations – Alloro (Rome)

Inside the The H’All Tailor Suite, the elegant home of Capitoline hospitality, is the starred restaurant All’Oro, among the must-see addresses in the city. Here chef Di Giacinto offers an enjoyable, storytelling and great technique cuisine. “The dish that cannot be missed in a brunch is for me the link between breakfast and lunch, in Roman perspective … carbonara! Thinking about the English breakfast with bread, egg and bacon, it is easy to arrive at carbonara, which is why it is often served at All Oro with a glass of bubbles. My advice? Roast the bacon with all the calm of the world, so that it becomes crunchy on the outside and full of flavor on the inside. And then the dessert that cannot be missing in a brunch is the husbandzzo, our dessert par excellence ”. In 2007 Di Giacinto was the first to revisit it in a salty way and in his brunch he also appears in a sweet version.

Cappuccino with potatoes, mushrooms and bacon

Alberto Blasetti /

© Alberto Blasetti

600 g of potatoes

1 clove of garlic

1 sprig of rosemary
1 liter of water

300g of mixed mushrooms
150 g of bacon
Salt and Pepper To Taste

Peel the potatoes and cut them into small brunoise, roast them in a pot together with the rosemary, oil and a clove of garlic, add the water, cook, whisk the mixture together with the blender together with the oil flavored with rosemary, salt and pepper.
In a separate pan, sauté garlic, oil, rosemary, a little bacon and the mixture of mushrooms; in another pan roast the remaining bacon. At this point, place the sautéed mushrooms with the potato cream in a cappuccino cup, serve with the roasted bacon, a drizzle of oil, Maldon salt and a little pepper.

Maritozz’Oro with caramel and brule bananas

Ingredients for the dough
600g manitoba flour

600g water

30g brewer’s yeast

3 tablespoons of malt

Knead and let rise for 35 minutes and add:
840g manitoba flour
150 g rice flour
270g sugar

3 spoons of honey
3 whole eggs
3 yolks
24 g salt
180g butter
120g seed oil
Grated orange

Form the maritozzi by making small elongated rolls of about 35 g. one, let it rise for 25 minutes until it triples the volume, then bake at 170 degrees for 8 minutes.

For the caramel cream
360g sugar
460g cream

Put the sugar in a pan and cook until caramelized, add the hot cream and cook until it reaches the consistency of a cream.
Add 6 g. of gelatine previously soaked in water and allow to cool, add 700 g of mascarpone.

For the banana jam
500 g ripe bananas
150g sugar

50g lemon juice
150g water
Put everything in a saucepan and cook until the desired consistency is reached and allow to cool

Incise the husbandzzo on the back, put the first layer of banana jam, finish filling the husbandzzo with the caramel cream, decorate with two slices of caramelized banana and icing sugar.

Maritozz’Oro with chicken salad

Ingredients for the dough
600g manitoba flour

600g water

30g brewer’s yeast

3 tablespoons of malt

Knead and let rise for 35 minutes and then add:
840g manitoba flour
150 g rice flour
270g sugar

3 spoons of honey
3 whole eggs
3 yolks
24 g salt
180g butter
120g seed oil
Grated orange

Form the maritozzi by making small elongated rolls of about 35 g each, let rise for 25 minutes, until it triples the volume, then bake at 170 degrees for 8 minutes.
Ingredients for the chicken salad filling:
1 whole free range chicken
1 carrot

1 onion
1 celery stick

1 bay leaf

5 peppercorn berries
1 lettuce plant

400g of mayonnaise

Salt and pepper

Put all the ingredients in a high pot, cover with cold water and bring to a boil until the chicken is soft, once the meat is cold, fray by hand and add a lettuce and mayonnaise julienne, salt and pepper.

Make a cut on the back of the husbandzzo, fill with chicken salad and close the dish with a sprinkling of icing sugar.

Read also:

(Non) birthday cakes: 3 recipes from 3 great pastry chefs

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