Potatoes Millefeuille with
octopus on the sweet peppers sauce
Ingredients
1000 gr. octopus
50 gr. aromas
10 gr. Fresh pepper
1 glass of white wine
1 glass of vinegar
3 lt. water
1 cork
1 saffron bag
1 red cabbage
1500 gr. Potatoes
t.t. citronettes
500 gr. Red and yellow peppers
Preparation
Cook octopus in
court-bouillon method (cork) cool and clean, cut into slices, season
with citronette and leave flavour. Peel potatoes and cut into very
subtle slices.. Boil a portion of potatoes in water and saffron, a
portion of potatoes in water and cabbage and a portion in normal water.
P.S. the potatoes should be cooked underdone; let them
marinated for a few minutes in the vinaigrette..
For the sweet peppers
sauce: cook the red and yellow peppers in the oven, peel and blend they
with salt and olive oil.
Preparation of the dish
Arrange the sweet peppers sauce on a dish and build in a center of the
dish the potatoes millefeuille with octopus alternating the color of
potatoes, finish the dish with a wire olive oil and a bronoise of red
cabbage.
“Carpaccio” of warm vegetables with olive oil and black pepper
Ingredients
500 g. courgettes
500 g. carrots
500 g. cauliflowers
500 g. asparagus
500 g. beans
black pepper
t.t. olive oil
Preparation
Cut the courgettes and carrots into subtle slices, cut the asparagus in
half, and pieces of cauliflowers, cook everything steam.
Preparation of the dish
Alternate the legumes for color and cutting, sprinkle with
“Parmigiano Reggiano” flakes, black pepper and olive oil.
Duck
paté in a subtel layer of pasta - bouquet of salad and cooked must sauce
Ingredients
300 g. duck pulp
1 spoon of minced
scallion
300 g. pork pulp
200 g. cream
1 white of the egg
2 cl marsala
t.t. minced orange
peel
t.t. salt and pepper
t.t. laurel and
juniper
100 g. ham diced
100 g. duck pulp
diced
For
the Brisè pasta
500 g. white floor
200 g. butter
2 cl. water
t.t.salt
Preparation of Stuffing
Mince the duck pulp and the pork pulp
Add scallion, cream, “marsala” and orange peel
Add salt and pepper
Blend everything as to obtain a compound
Mix and add to the compound the ham and duck pulp diced
Brisè pasta
Quickly knead floor, butter, water and salt
Let rest for an hour
Preparation of patè
Draw the brisè pasta in a subtle layer of pasta ( 4 mm )
Lay a layer of pasta in a mould, and cover with a slices of
bacon
Fill Uniformly the mould with a Stuffing
Complete with them cover brisè pasta, practise on the two sides
to cover holes that serve as a fireplace during cooking
Decorate, glossing with egg yolk
Bake at 180 ° C. Cooking about 15 or 20 minutes. Bake at 180°C
Wash with melted butter, covering the paté from time to time
When cooked, cool paté
Pour into fireplace on the cover of paté gel, but with cold
liquid
Preparation of the dish
Arrange on a dish a bouquet of salads, accommodate near the
salad two slices of paté, spray everything with the sauce to cooked
must: salt, cooked must, olive oil.
