the cookbook - richard ginori · the cookbook. chef bruno ruffini, fulvio vailati canta and enrico...

The COOKBOOK

Chef Bruno Ruffini, Fulvio Vailati Canta and Enrico Nativi, teachers of Cooking and Pastry by ALMA, present their 7 exclusive recipes dedicated to new ARIA collection by Richard Ginori.

- Artichoke stuffed with Jerusalem artichoke and anchovy au gratin, with mint sauce

- Smooth penne, broad beans, guanciale and pecorino cheese

- Roasted Beef Biancostato, sweet and sour field chicory

- Spring vegetable salad with sheep’s ricotta cream and carasau bread

- Bread dumplings in lamb broth and pink grapefruit

- Shish kebab with kefir sauce and escarole with lemon

- Charlotte coffee and chocolate

C H E F B R U N O R U F F I N IHigher Course Teacher of Italian Cuisine

C H E F F U L V I O V A I L A T I C A N T AHigher Course Teacher of Italian Cuisine

C H E F E N R I C O N A T I V IHigher Course Teacher of Pastry

Artichoke stuffed with Jerusalem artichoke and anchovy au gratin, with mint sauce

C H E F B R U N O R U F F I N I

I N G R E D I E N T S ( F O R 4 P E O P L E )

Thorny, whole, peeled and cleaned artichokes Jerusalem artichokesWhole eggsDesalted and finely chopped anchovies Grated stale breadGarlic cloveParsley Chopped mint Dry white wine Extra virgin olive oil WaterFine salt, black pepper

4 pcs200 gr 2 pcs 2 pcs 50 gr1 pc30 gr10 gr100 ml120 ml 1 ltq.s.

photo credits unsplash.com Magdalena Raczka

P R O C E S S

For cooking “Greek” artichokes:- Prepare a mixture with water, wine, 100 ml of extra virgin olive oil, half a clove of garlic and 5 g of fine salt- Bring to the boil- Cook the artichokes- Strain- Cool upside down

For the Jerusalem artichoke filling and the gratin:- Peel the Jerusalem artichokes and boil in salted boiling water- Drain and blend- Incorporate 2 yolks and 2 whipped egg whites into the puree- Season with salt and pepper- Stuff the inside of the artichokes with this mixture and arrange them on a baking sheet with the top facing upwards- Prepare a fragrant bread by browning the breadcrumbs, the remaining garlic and chopped anchovies in a pan with oil- Sprinkle the top of the artichokes with the fragrant bread

For the mint sauce:- Blend the parsley with water- Filter- Heat to approx. 60 °- Filter again by collecting the clot- Add the minced mint and leave to infuse- Filter again

For the service:- Grate the artichokes in the oven- Spread a spoonful of sauce over the bottom of the plate- Lay down on top of the artichoke- Season with a few drops of extra virgin olive oil

R E C O M M E N D E D D I S H F O R P R E S E N T A T I O N

A R I A D E E P P L A T EDiameter 25 cm

Smooth penne, broad beans, guanciale and pecorino cheese



Smooth Penne (dry pasta)Fresh peeled broad beansFresh spring onions thinly slicedGuanciale cut into squaresGrated pecorino cheeseExtra virgin olive oil Fine salt, coarse salt, black pepper

280 gr140 gr 60 gr 30 gr20 gr

q.s.

P R O C E S S

For the bean puree:- Blanch the beans in salted boiling water- Cool in cold water- Strain- Stew the spring onions with a little extra virgin olive oil- Add 2/3 of broad beans- Bring to cooking- Blend until smooth- Season with salt and pepper

For the crispy guanciale:- Brown in a non-stick pan over a low heat- Strain

For the service:- Cook the pasta in abundant salted water- Strain- Stir in cooking water, extra virgin olive oil and whole beans- Spread the fava bean puree on the plates, add the pasta, garnish with crispy guanciale and pecorino cheese


A R I A F L A T P L A T EDiameter 24 cm

Beef biancostato Field radicchio cleansed and cleaned Dry red wineTamari soy sauceStar anise Garlic cloves WaterDry white wineWhite wine vinegarSaltBrown sugar Sliced fresh ginger

4 slices of 150gr120 gr 200 ml 150 ml 2 pcs2 pcs500 ml250 ml250 ml12 gr 50 gr5 gr

Roasted Beef Biancostato, sweet and sour field chicory



P R O C E S S

For the marinade of Beef biancostato:- Add the soy sauce, a clove of garlic and a star anise- Cover the meat- Marinate overnight in the refrigerator

For cooking field chicory:- Combine water, white wine, white wine vinegar, salt, brown sugar and sliced ginger- Bring to a boil- Blanch the field chicory- Strain- Spread on a baking sheet- Season with plenty of extra virgin olive oil

For cooking the Biancostato:- Drain the meat from the marinade- Roast in the oven at 150 ° with a little extra virgin olive oil, a clove of garlic and a star anise- Deglaze with red wine- Evaporate- Wet occasionally with water- Bring to cooking

For the service:- Spread the slices of Biancostato on the plates and season with the cooking sauce- Garnish with the field chicory


A R I A S H O W P L A T EDiameter 31 cm

Basil leavesAsparagus Small red turnip (possibly raw) Small carrot Shelled peas (possibly fresh) Shelled fresh broad beansSheep Ricotta cheeseBrine of mozzarella (in absence add the same amount of salt water)Lettuce heartCarasau breadDelicate extra virgin olive oil, salt, sugar, lemon juice

8 pcs8 pcs1 pc1 pc50 gr400 gr200 gr50 gr

1 pc40 grq.s.


Spring vegetable salad with sheep’s ricotta cream and carasau bread

C H E F F U L V I O V A I L A T I C A N T A

photo credits unsplash.com Joseph Gonzalez

P R O C E S S

For the Vegetables:-Wash and dry all the vegetables keeping them separate, remove the fibrous part of the asparagus and cut them into 3cm long lozenges keeping the tips whole.- Browse the lettuce heart as far as possible and slice the remaining central part thinly, reserve in the cold.- Peel the carrot and cut it into very thin slices and keep them covered in the refrigerator.- Clean the red turnip, divide it into 4 equal parts, finely slice it and treat it like carrot.- Bring the water to a boil in a saucepan, salt it abundantly and then blanch in order the peas, asparagus and the beans. The vegetables must all be cooled immediately after cooking with cold water, better if with ice.- The beans must then be peeled and finally whisked together with a drop of extra virgin olive oil, a pinch of salt, one of sugar and a spoonful of natural water, maintain at room temperature.

For the Ricotta cream:- Blend the ricotta of sheep together with the water of the mozzarella, a pinch of salt, one of sugar a drop of oil and if necessary (in the absence of the brine of the mozzarella) a few drops of lemon juice, keep cold.

Garnishing:- In a bowl season together peas, carrots, lettuce and asparagus with a drop of oil, a pinch of salt and a few drops of lemon juice and half of the chopped basil leaves; in the same way but apart from seasoning the red turnip but without basil-In a holster arrange a spoonful of fava bean puree, 2 spoonful of ricotta cream, arrange the vegetables around it, add a few pieces of toasted carasau bread to the remaining basil leaf and season everything with a drizzle of extra virgin olive oil.


A R I A B O W LDiameter 17 cm

Sheep / lamb meat with boneChopped spring onion with peelCeleryCarrotLeek Stalks of parsleyPink grapefruit peel Fresh garlic cloveBlack pepper berriesDry MarsalaSardinian Pecorino (not too seasoned) Crumb of stale breadWhite flourMilkBoiled eggExtra virgin olive oil, salt, sugar, nutmeg

400 gr80 gr 50 gr 60 gr 40 gr 10 gr10 gr1 pc5 pcs30 gr60 gr100 gr10 gr40 gr1 pcq.b.


Bread dumplings in lamb broth and pink grapefruit


photo credits unsplash.comRinck Content Studio

P R O C E S S

For the Broth:- Brown the meat with very little oil.- Sauté the chopped vegetables separately and add them to the meat, blend with the Marsala and finally cover with about two liters of cold water.- Add a pinch of salt, season with pepper and cook gently, taking care to skim the surface.- After forty minutes, remove the vegetables and continue cooking for another 40 minutes.- Strain, add the grapefruit peel, allow to cool overnight in the refrigerator and then degrease.

For the Bread Dumplings:- Soak the breadcrumbs in the milk, squeeze it and mix it with the pecorino cheese, the hard boiled egg and the nutmeg, a sugar and a salt lace, blend in the mixer until a homogeneous mixture is obtained and pack very small balls.

Garnishing:- Arrange the balls in the bowl, sprinkle them with the green part of the spring onion cut as thin as possible and finally pour the boiling broth directly on the table.

If the broth is made with a meat other than sheep, it is recommended to replace the pecorino with not too seasoned Parmesan.

Milk kefir Fresh spring onionFresh dillSheep / lamb meat (Replaceable with duck or beef)Small head of escarole Untreated lemonAnchovy in oilExtra virgin olive oil, salt, black pepper, sugar, chilli powder

200 gr30 gr20 gr400 gr

1 pc1 pc1 pcq.s.


Shish kebab with kefir sauce and escarole with lemon


photo credits unsplash.comLaura Mitulla

P R O C E S S

For the Kebab:- Chop the meat coarsely with a knife, in a bowl add the chopped spring onion, a pinch of salt, one of sugar, a drop of extra virgin olive oil and some ground black pepper.- With the compound obtained, form 8 rather elongated meatballs and pierce each one with a long toothpick.

For the Kefir sauce:- Apart from seasoning the kefir with a drizzle of oil, a pinch of salt and one of sugar, add the chopped dill and whisk well, keep cold.

For the escarole with lemon:-Divide the escarole into four quarters, season with a little oil blended with the anchovies, a pinch of salt, one of sugar, the grated lemon peel and the chilli pepper; place in a pan and bake at 230 C until golden brown.- Cut the remaining lemon into thin slices, season it with very little salt and a little sugar and a drizzle of oil; bake it in the oven until it becomes soft adding a little water if necessary.

Garnishing:- Cook the skewers in a very hot pan with a drizzle of oil and place them on a large, hot plate, alongside add the escarole and a slice of lemon in the oven.- In the inverted bread plate pour the kefir and dill sauce and garnish with some further dill leaves.

R E C O M M E N D E D D I S H E S F O R P R E S E N T A T I O N

A R I A F L A T P L A T EDiameter 24 cm

A R I A S M A L L G O U R M E T P L A T EDiameter 16 cm

C H E F E N R I C O N A T I V I

Charlotte coffee and chocolate

P R O C E S S

1. Coffee Savoiardo cookie2. Wet with coffee3. Pastry cream for mousse4. Dark chocolate mousse5. Finishing6. Toffee sauce

photo credits unsplash.comPablo Merchan Montes

I N G R E D I E N T S

1. Coffee Savoiardo cookie

Egg yolkHoneySugarEgg whiteFlourSoluble coffee

72 gr5 gr73 gr76 gr80 gr8 gr

P R O C E S S

- Pre-heat the oven to 180 ° c with fan.- Beat the egg whites with the soluble coffee adding honey and sugar; when it has reached its maximum volume, insert the yolk flush and continue whipping until a firm foam is obtained.- Mix the previously sifted flour with a spatula. - Pour the mixture into a piping bag with a 10 mm nozzle.- Cut the parchment paper to fit the baking sheet, pass over the butter and apply the paper so that it does not flutter during cooking.- Dress some 5 cm long temples, sprinkle with icing sugar and cook in the oven for about 8/10 minutes.- The ladyfingers do not have to be dry but soft at the time of baking.- Leave to cool at room temperature.- Once cold, remove the ladyfingers from the parchment paper and keep them in a sealed bag or box.


2. Wet with coffee

Espresso coffeeSugar

300 gr150 gr

P R O C E S S

- Mix the coffee with the sugar, wet the ladyfingers and position them so as to completely line the aluminum molds.

N.B. if necessary, break the ladyfingers in order to perfectly cover the whole mold by pressing lightly if necessary.


3. Pastry cream for mousse

Whole milkLemon zestVanilla beanEgg yolksSugarCorn starch

175 gr1/2 pc1/2 pc50 gr55 gr17 gr

P R O C E S S

- Boil the milk and cream with the vanilla pod and the lemon zest aside mix the yolks with the sugar, vanilla pulp and starch, pour the boiling liquids in three parts mixing with the help of a whisk.

-Put everything back on the fire and cook until completely structured. -Pour immediately the cream into a large, low container, mix again with the whisk, cover with plastic wrap.


4. Dark chocolate mousse

Pastry creamDark chocolateSemi-whipped cream

200 gr100 gr200 gr

P R O C E S S

- Melt the chocolate in a water bath, add to the still warm pastry cream by mixing thoroughly.- Whip the cream until a well ventilated but soft structure is obtained.- If possible, measure the temperature of the cream with the chocolate, it must be around 38 °, insert the cream in 2 times, mixing gently with a spatula. - Pour the mousse into the molds lined with the ladyfingers and cover with other ladyfingers soaked in coffee to enclose all the mousse inside the ladyfingers and not exceed the height of the mold.- Place in the freezer to freeze for about 5 hours.


5. Finishing

Whipped creamChocolate

200 gr100 gr

P R O C E S S

- Grate the chocolate with a large mesh grater and keep it in the refrigerator.- When the charlotte are frozen, remove them from the molds (if necessary use scissors to open the molds) and place them on a tray with aluminum foil.- Whip the cream and with the help of a spatula completely cover the charlotte with a veil of cream.- Sprinkle the charlotte with the grated chocolate.- Store in the refrigerator and serve once thawed (about 3 hours) in the air holster.


6. Toffee sauce

SugarWaterCream

100 gr 30 gr200 gr

P R O C E S S

- Heat the cream in a saucepan.- Put sugar and water in a saucepan, cook until a color similar to chestnut honey.

- Cook the caramel with the boiling cream adding it little by little.- Boil for 30 seconds and filter the sauce to remove any lumps.- Store at room temperature.- Serve as an accompaniment to the charlotte.



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Versatile, multifunctional and practical, the ARIA collection is composed of 5 adaptable elements (flat plate, deep plate, show plate, small gourmet plate, bowl) that, mixed or inverted in a perfect play of combinations, create new models that make every dish unique. ARIA allows the composition of different table settings, and each time the pieces of the collection transform from plate to cover to raised stand. With a view to beautiful and functional design, ARIA, with its modular capacity, has been designed for different uses and is ideal for optimizing space.

S M A L L G O U R M E T P L A T EDiameter 16 cm

B O W LDiameter 17 cm

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5

3

D E E P P L A T EDiameter 25 cm

F L A T P L A T EDiameter 24 cm

S H O W P L A T EDiameter 31 cm

M O D U L A RR E V E R S I B L E

M A N I F A T T U R A R I C H A R D G I N O R IW W W . R I C H A R D G I N O R I 1 7 3 5 . C O M

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the cookbook - richard ginori · the cookbook. chef bruno ruffini, fulvio vailati canta and enrico...

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