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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.

Benodigdheden: 

Bellini sphere

  • 400 ml of water
  • 2 grams of calcium chloride
  • 2 oz of Bellini
  • 0,5 gram of sodium alginate
  • 2 oz of peach juice
  • Prosecco
  • top of soda water

Campari gelatin

  • 500 ml Campari
  • 100 grams of sugar
  • 500 grams of orange juice
  • 30 grams of gelatin

Olive ascolane

  • 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

Potato chips

  • 3 medium potatoes
  • seed oil for frying
  • salt, as needed
  • ground black pepper
  • ground paprika
  • ground pink pepper
  • grated lime
Bereiding: 

Bellini sphere

  1. Prepare the calcium bath with the 400 ml of water and the calcium chloride and prepare another container containing only water.
  2. Mix the Bellini with the sodium alginate with the help of a mixer.
  3. With special measuring cups, take small quantities of the Bellini and peach juice and immerse them in the calcium bath.
  4. As soon as it has gelled, immerse the small spheres in water and gradually place them in the glass.
  5. When finished, pour Prosecco into the glass, fill up with soda water and garnish with the spheres and serve.

Campari gelatin

  1. 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.
  2. 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.
  3. 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.
  4. Place the molds in the freezer for 3 hours.
  5. 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.
  6. Let the liquid cool, then fill the molds left empty or filled with Campari jelly only halfway.
  7. Leave to rest in the freezer for another 3 hours. Your Campari and orange juice jellies are ready to be served.

Olive ascolane

  1. Soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread.
  2. 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.
  3. Cook the meat together with carrot, onion and celery in the white wine with the pinch of nutmeg.
  4. 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.
  5. In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs.
  6. 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.
  7. Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt.

Potato chips

  1. Wash the potatoes and dry them well.
  2. 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.
  3. Dry each slice of potato with a sheet of paper towel, to remove the water well.
  4. Pour the seed oil into a pan and heat it over medium heat.
  5. When the oil begins to fry, gently dip the potato slices into it.
  6. Cook the potatoes until golden brown, then drain them with a slotted spoon and place them on a sheet of paper towel.
  7. Do not arrange the cooked potatoes ‘one on top of the other,’ but well-spaced, this to absorb the oil from the paper.
  8. Sprinkle the potatoes with a pinch of fine salt (or ground black pepper, paprika, pink pepper - your choice) and some grated lime.