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al menu ma s ter xy

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masters 12 aprile 2012 a tuscan spring time menu this dinner celebrates the chefs from the master program and the culmination of their studies at apicius they have been working hard in this one-year program learning the fundamentals of italian cuisine the knowledge of top quality ingredients and the ability to mix and match ingredients in new and creative ways for their final dinner they have chosen the theme springtime in tuscany tuscany is home to some of the finest spring vegetables including asparagus zucchini cabbage and beans all of which are protagonists in tuscan cooking the chefs are encompassing all of these ingredients in a tasting menu and showcasing the vegetables in their pure and organic forms their theme also follows that of traditional italian dishes with a twist master students kitchen brigade asher alyon marco assandria ashley simon ko hsin-yu noy targownik

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theinspirationforourmenu:primavera we chose the theme springtime for our final dinner to showcase the beautiful products that are becoming available this time of year italian food is about using fresh seasonal ingredients and for our final dinner we wanted to stay true to this tradition spring provides a wide variety of products with a lot of different tastes and colors so when developing our menu we tried to include as many as possible we will be using spring vegetables such as zucchini asparagus peas artichokes and fava beans we will also be using marzolino the fresh pecorino from the first milking of the goats for our secondo we chose to use lamb because it is a traditional easter dish in italy and for our desserts we wanted to take advantage of the beautiful fresh herbs of spring as well as the berries and the traditional use of chocolate around easter time our goal is to take some of the best products of spring and present them to you in a unique way while keeping true to italian tradition we hope that this dinner will get you excited for spring and the food to be found this time of year ala x

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amuse bouche baccelli e pecorino fava beans with pecorino cheese antipasto primo terrina di acciughe e pomodori terrine of anchovies and tomatoes fagottini di asparagi ricotta di pecora e mandorle parcels of pasta filled with asparagus sheep milk ricotta and almonds secondo agnello e carciofi lamb with artichokes predolce dolce sorbetto di menta e basilico mint and basil sorbet fragole e cioccolato strawberries with chocolate

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fava bean mousse ingredients 100gr fava beans 30gr double cream 5gr thyme salt pepper method clean the fava beans then blanch them in boiling salted water blend with thyme cream salt and pepper cook in steam in oven at 90°c for 10 minutes serve the mousse on toasted bread topped with fresh pecorino cheese and raw fava beans recipes mold being sure to make anchovies the last layer wrap the terrine and put pressure on the mold and refrigerate overnight to set turn out of the mold and serve with an herb vinaigrette fagottini with asparagus and almond sauce pasta dough ingredients 200gr 00 flour 200gr semolina flour 2 whole eggs 100gr egg yolks method knead all ingredients together until a smooth dough is formed wrap and let rest asparagus filling ingredients 200gr asparagus 100gr sheep milk ricotta 50gr peas method blanch the asparagus and peas until soft blend the asparagus and peas together then add to the ricotta and season roll out the dough and stuff with the filling chill the fagottini until ready to cook cook in simmering salted water terrine ofanchovies and tomato confit ingredients 500gr fresh anchovies 100gr tomato datterini confit 100gr spring onions marjoram sage rosemary method clean anchovies and marinate in olive oil lemon juice and marjoram and sage skin and confit datterini tomatoes with olive oil salt pepper and rosemary and sage in the oven at 150°c for 30 minutes or until soft slice the spring onions and cook in olive oil until soft do not brown when all ingredients are ready its time to construct the terrine line terrine mold with plastic wrap place one layer of anchovies then a layer of tomato and onions then another layer of anchovies and repeat until you reach the top of the

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almond pesto ingredients 200gr blanched almonds 60gr milk 2 slices of bread crusts removed 30gr parmesan cheese method toast half the almonds soak the other half in the milk then blend all the almonds together with milk add the bread and parmesan cheese until you reach the desired thick consistency season with salt and pepper winesbysanta cristina the first vintage of santa cristina was produced in 1946 becoming in time a point of reference for connoisseurs not only through an unswerving commitment to quality just like a good story santa cristina never gets old the care and attention always oriented to follow up the winemaking were also fundamental to search for a continue innovation and dealing with indigenous and international varieties giving rise to a family of different products but bears the same style the result of a indissoluble link between the vineyard terroir and man s work the products of the family santa cristina were born from this simple philosophy thanks to a continuous bond with the land since 1946 continues this dedication to still preserve the quality of santa cristina fri 03/25/2011 17:38 by alessia.lana santa cristina umbria igt classification umbria igt typical geographical indication alcohol by volume 12 vol grape varieties principally grechetto and procanico note degustative straw yellow in color the wine s aromas which recall bergamots orange flowers and sweet spices such as cinnamon are complex and intense on the palate it is soft and savory and the finish and aftertaste present once again the aromatic notes first felt on the nose history the classic santa cristina first produced in 1946 now finds its true home sixty years later in the santa cristina cellars in the township of cortona in the heart of tuscany with the 2009 vintage the line has been completed by the addition of a santa cristina bianco and a santa cristina rosato the care and commitment shown first in the vineyards and then in the cellars have made santa cristina a reference point name for experts and for a host of others as well lambwith artichokes ingredients 700gr rack of lamb 3 pieces/person 3 artichokes rosemary thyme sage garlic 2 tbs dijon mustard 4 tbs demi glace method clean the rack and place in bags with herbs mustard and olive oil then seal cook sous vide at 62°c for 40 minutes or until internal temperature reaches 62 °c sear the whole rack let it rest then cut into portions meanwhile clean the artichokes and slice julienne lightly sauté the artichokes with olive oil and broth season serve the lamb on top of the artichokes with demi glace

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santa cristinatoscanaigt2010 classification toscana igt alcohol by volume 13 grape varieties 60 sangiovese 40 di cabernet merlot and syrah note degustative the wine is ruby red in color with purple highlights and its aromas are ample and intense with notes of red fruit particularly cherries and raspberries the flavors are soft and balanced the finish characterized by suppleness of tannins and persistence of fruit both of which contribute to its pleasurable easy-drinking personality history the first vintage of santa cristina was produced in 1946 by marquis niccolò antinori over time santa cristina has become a point of reference for experts in the field of wine making and for others thanks to a constant commitment to quality the attention which has continuously been given to the vineyards and the work carried out in the wine cellars have been the stimulus for constant innovation they have enabled the winery to cultivate both native and international varietals thereby creating a family of products which are different yet distinguished by the same style this combination results from an indissoluble bond between the vineyard the land and human labor santa cristina white santa cristina rosé and santa cristina le maestrelle stand side by side with the classic santa cristina along with campogrande and cipresseto which together with the specialties such as santa cristina extra virgin olive oil donato and santa cristina grappa represent a new step in a long wine-making tradition tags:2009 toscana s.c igt classics vin santo santa cristina classification vin santo della valdichiana doc alcohol by volume 17 vol grape varieties trebbiano toscano and malvasia note degustative an intense yellow with amber highlights aroma notes of toasted hazelnuts hay dried figs and dried apples full-bodied and long initially with intense honeyed sensations which then evolve towards notes of hazelnuts dried fruit and chestnut flour history the first vintage of santa cristina was produced in 1946 by marquis niccolò antinori over the years santa cristina has become a reference point for connoisseurs and wine lovers along with a more general public thanks to the constant quality commitment of the house the care and attention which have always been shown in the vineyard and cellar work have been the stimulus for further innovation and for measuring the firm s winemaking capabilities with both native and international grape varieties thereby creating an entire family of different products which are nonetheless distinguished by a common style the fruit of the indissoluble links between the vineyard the terroir and the human element in the winemaking the classic santa cristina red wine the initial wine of the line has subsequently been joined by santa cristina bianco santa cristina rosato and santa cristina le mastrelle these along with campogrande and cipresse together with other specialties such as the santa cristina extra virgin olive oil donato and the santa cristina grappa represent a new phase in a long viticultural tradition winestudents mustafa can ackura georgette quackenbush

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ganzoflorence.com

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