Aperitief op z’n Italiaans: Bellini sphere, Campari gelatine, gevulde olijven ‘all’Ascolana’ en aardappelchips met roze peper en limoen.
Dit is een recept van chef Pasquale Carfora van Restaurant Aroma - Italian Fine Dining, Vaassen.
- 400 ml of water
- 2 grams of calcium chloride
- 2 oz of Bellini
- 0,5 gram of sodium alginate
- 2 oz of peach juice
- top of soda water
- 500 ml Campari
- 100 grams of sugar
- 500 grams of orange juice
- 30 grams of gelatin
- 20 grams of white bread, crusts removed
- 40 ml milk
- 75 grams of pork mince
- 75 grams of beef mince
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
- 1/2 small carrot, finely chopped
- 1/2 small onion, finely chopped
- 1/2 celery stick, finely chopped
- 60 ml dry white wine
- 1 pinch of nutmeg
- 2 eggs
- 30 grams of grated Parmesan
- 40 pitted large green olives, drained and halved lengthwise
- 3 tablespoons of plain flour
- 60 grams of fine breadcrumbs
- 1 liter sunflower oil, for frying
- fine sea salt, as needed
- freshly ground black pepper, as needed
- 3 medium potatoes
- seed oil for frying
- salt, as needed
- ground black pepper
- ground paprika
- ground pink pepper
- grated lime
- Prepare the calcium bath with the 400 ml of water and the calcium chloride and prepare another container containing only water.
- Mix the Bellini with the sodium alginate with the help of a mixer.
- With special measuring cups, take small quantities of the Bellini and peach juice and immerse them in the calcium bath.
- As soon as it has gelled, immerse the small spheres in water and gradually place them in the glass.
- When finished, pour Prosecco into the glass, fill up with soda water and garnish with the spheres and serve.
- Heat half a liter of Campari on the stove with 50 grams of sugar. Bring to a boil and add 15 grams of gelatin and mix with the mixer.
- Choose the silicone molds of the shape you prefer. As a precaution before filling them, put some butter spray on the molds to make the phase in which they must be detached easier.
- Fill the piston colander and pour the liquid into the silicone molds. If you don't have a piston strainer, you can use a jug or a pastry dispenser. Leave some molds empty and some only half filled for the orange juice jelly. In this way you can prepare different types of jellies, in layers or with a single flavor.
- Place the molds in the freezer for 3 hours.
- For the orange juice jelly, heat the orange juice and add the remaining sugar. Bring to a boil and add the remaining gelatin. Mix the mixture with the mixer and pour into the dispenser.
- Let the liquid cool, then fill the molds left empty or filled with Campari jelly only halfway.
- Leave to rest in the freezer for another 3 hours. Your Campari and orange juice jellies are ready to be served.
- Soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread.
- Transfer the bread to a food processor together with the meat mixture. Add one egg and the grated Parmesan. Pulse until you have a fine, well-combined mixture. Transfer to a bowl and set aside.
- Cook the meat together with carrot, onion and celery in the white wine with the pinch of nutmeg.
- Stuff the halved olives with a little meat filling and fit the halves back together. Roll them in flour and place on a tray lined with parchment paper.
- In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs.
- Heat the sunflower oil in a high-edged frying pan until it reaches 180°C. Once the oil has reached the right temperature, begin frying the olives in batches. Fry them for about 5 minutes, or until deeply golden on all sides.
- Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt.
- Wash the potatoes and dry them well.
- Cut the potatoes very finely, without depriving them of the peel, with the help of a mandolin. The thinner the potatoes, the crisper they will be.
- Dry each slice of potato with a sheet of paper towel, to remove the water well.
- Pour the seed oil into a pan and heat it over medium heat.
- When the oil begins to fry, gently dip the potato slices into it.
- Cook the potatoes until golden brown, then drain them with a slotted spoon and place them on a sheet of paper towel.
- Do not arrange the cooked potatoes ‘one on top of the other,’ but well-spaced, this to absorb the oil from the paper.
- Sprinkle the potatoes with a pinch of fine salt (or ground black pepper, paprika, pink pepper - your choice) and some grated lime.