Pariani Hazelnut Oil

Pariani Hazelnut Oil
Main Courses
Summer Fantasy Apetizer
Croutons of Foie Gras and Hazelnuts
9
10
Sandwich with Reggiano Parmesan cheese ice cream and
candied vegetables, Parma Ham, rugola sauce and Hazelnut Oil
mayonnaise.
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Chef Igor Macchia – La Credenza restaurant Torino
Pasta with mushrooms and hazelnut oil
Cooking Monday to Friday Show (USA)
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Potato tortelloni stuffed with Castelmagno cheese with onion
fondue black truffle and hazelnut oil.
Chef Riccardo Ferrero – Il Cambio restaurant Torino
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Soup with croutons and hazelnut oil
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Ravioli with Castelmagno cheese and hazelnut oil
Chef Isidoro Consolini, Al Caval restaurant Torri del Benaco (VR)
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Linguine or Tortelli of Skimmed with Sauce of Hazelnuts
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Black and white risotto with saffron stigmas from Abruzzi and
hazelnut oil
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Marinated roast with hazelnut oil and garlic sauce
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Spicy Chicken Wings
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Tartar of saddle beam with hazelnut oil
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Carpaccio of Fish with Hazelnut oil
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Salmon in the pan with Sesam and Hazelnut
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2
Turban of Hake scented Hazelnut oil with Mushrooms
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Red tuna loin with hazelnut oil and watermelon
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Warm salad of mackerel with hazelnut oil
Lazar – France
31
Asparagus with hazelnut oil
Cooking.com
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Gallinacci Mushrooms cream with rocket salad and hazelnut
Gourmet Dinner Club USA
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Leeks Batavia variant
Chef Nicola Batavia – Il Birichin restaurant Torino
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Romanesco broccoli salad with hazelnut oil
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Salad of Barley with Vegetables, Fruit, Hazelnut oil and Thyme
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Mixed Salad with Sauce of Hazelnuts
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Fresh Salad with Pear and Hazelnuts
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Salad Crescenza cheese Cream and Hazelnuts
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Mixed lactuce and Valeriana Old Monferrato
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Millefeuille Goat Cheese
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Goat Cheese grilled with Salad of the Peas, Beans and
Asparagus
Antony Worrall Thompson, BBC (GB)
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Pinzimonio with hazelnut oil, Grana Padano and ginger sauce
Chef Igor Macchia – La Credenza restaurant Torino – Identità
Golose 2010
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Bread Stiks with Hazelnut Oil
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3
Sauces
Citrus fruit vinaigrette with hazelnut oil
Deborah Madison – Prodigy Guest Chef Cook Book (USA)
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Hazelnut Sauce
50
Desserts
Paste Fritters Reasoned
Ecole du Grand Chocolat Valrhona
51
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Pariani Bronte Pistachio Oil
Main Courses
Kamut lunghetti, crisp cabbage, toasted pine nuts and pistachio
oil
Chef Isidoro Consolini – Al Caval Restaurant, Torri del Benaco
(VR)
58
Guinea fowl breasts whit valpadano provolone flan, pine nuts
and 40 pistachio oil
Chef Isidoro Consolini – Al Caval Restaurant, Torri del Benaco
(VR)
60
Avocado and Radishes with Pistachio oil
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Dessert
Cocoa bignè with pistachio oil zabomajonnaise
63
5
Pariani Romana di Noto Almond Oil
Main courses
Chickpeas purée with almond oil
66
Chicken breast in Almond crust with Salad of Rocket, Fennels
and Orange
67
Dessert
Absolute union
Chef Corrado Assenza – Caffè Sicilia, Noto
69
Crumbled apple with almond oil
70
Pariani San Rossore Pine Kernel Oil
Tempting filled cuttlefish with pine kernel oil
72
Pariani Olive Oil
Bona flour ice cream with comfit tomatoes, Parma ham and
Reggiano Parmesan cheese
75
Defatted hazelnut flour
Italian hills landscape: thyme hazelnuts cream, sage and melata
honey; double goat cheese with linden tree honey
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6
Hazelnuts
Main Course
Piciurilli of Cortemilia with hazelnuts
Carlo Zarri – The 2009 success of Villa San Carlo, Cortemilia
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Veal delight with hazelnuts
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Dessert
Almond Semi-finisceh
Savory Parmigiano Reggiano cheese Ice Cream, with
almonds, candied bergamot wrapped in Parma ham
Riccardo Marello – IFSE
86
7
Hazelnut
Oil
8
SUMMER FANTASY APPETIZER
Ingrediets – Doses for 4 people
500 gr eggplants
200 gr tomatoes
100 gr sliced ham
140 gr fresh porcine
100 gr fresh hazelnuts
Hazelnut Oil
Salt
Pepper
Preparation
Peel the eggplant, cut into regular pieces that you will fry in a pan with 2
tablespoons of hazelnut oil, then mash them together in a blender with a tablespoon
of hazelnut oil, salt, pepper, chopped chervil obtaining a homogeneous mixture.
Peel the tomatoes and then chop coarsely (concassé) and season with salt, pepper
and a drizzle of olive oil. Clean the mushrooms and then cut them into thin slices,
shelled nuts and chop coarsely.
Prepare the starter by placing in individual serving plates, the slices of ham folded
flower, blades of mushrooms, tomato and the concassé the mixture of eggplant,
taking little time between two spoons which shall be rotated on each other, so as to
form elongated balls (quenelle).
Sprinkle dumplings with chopped hazelnuts and mushrooms and season with a
drizzle of hazelnut oil.
9
CROUTONS of FOIE GRAS AND HAZELNUTS
Ingrediets – Doses for 6 people
300 g foie gras ready with its fat storage
50 g Hazelnut Oil
40 g of chopped hazelnuts
40 g hazelnut flour
1 black truffle
homemade bread
salad
brandy
salt
Pepper
Preparation
Keep the foie gras at ambient temperature so that it dissolves the fat storage.
In a bowl, work the flour and nuts, the hazelnut oil and hazelnuts, coarsely chopped,
then stir in sifted through the foie gras, the proceeds seasoned with salt, pepper, a
drop of brandy, then divide it in clumps on the slices of bread toasted completed the
dish with walnuts, hazelnuts, salad and slices of truffle.
10
SANDWICH with RAEGGIANO PARMESAN CHEES ICE
CREAM and CANDIED VEGETABLES, PARMA HAM,
ROCKET SAUCE and HAZELNUT OIL MAYONNAISE
Chef Igor Macchia
“La Credenza” restaurant Torino
Ingredients for the preparation of the Parmesan ice cream with
candied vegetables
600 gr white base
100 gr whole milk
300 gr Reggiano Parmesan fondue
200 gr candied mixed vegetables
20 gr ginger juice
Ingredients for the preparation of the rocket sauce
300 gr fresh rocket
Salt
Pepper
Ingredients for the preparation of the hazelnut oil mayonnaise
Yolks
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Salt
Pepper
Piedmont IGP hazelnut oil
Ingredients for the plate decoration
Parmesan Cheese ice cream rectangles and candied vegetables 7x4 cm
Piedmont IGP hazelnut oil mayonnaise
Rocket sauce
White bread
Parma ham
Directions
Boil the rocket in salted water, drain it and let it cool down, liquidize it in order to
obtain the sauce. Dress it with salt and pepper.
Cream the ice cream, when the preparation is almost over add the candied
vegetables. Strain the ice cream in rectangular mould and put in a shock freezer.
Cover the ice cream with Parma ham, cut in the desired dimension and bring it to a
higher temperature. In the mean time prepare the mayonnaise using the hazelnut oil
instead of the olive oil. Spread the white bread with the mayonnaise and compose
the sandwich. Serve with the rocket sauce and some mayonnaise.
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PASTA with MUSHROOMS and HAZELNUT OIL
Cooking Monday to Friday
Show (USA)
Ingredients - Dosis for 2 people
2 table spoons butter
500 gr. fresh mushrooms
2 garlic wedges
250 gr. of small size Linguini pasta
2 table spoons hazelnut oil
½ cup chopped parsley
½ cup roasted hazelnuts
Salt and ground pepper
Directions
Heat the butter in a pan, add the mushrooms and scald at high heat. Add water,
cover and cook for some 5 min, until when the mushrooms are soft; remove the
cover and reduce the liquid. Add the garlic, season with salt and pepper and set
aside. Boil the pasta; when cooked drain it and put in the pan with the mushrooms,
add the parsley and the hazelnut oil, and stir.
Serve with a drizzle of crushed roasted hazelnuts.
13
POTATO TORTELLONI STUFFED with CASTELMAGNO
CHEESE and with ONION FONDUE, BLACK TRUFFLE and
HAZELNUT OIL
Chef Riccardo Ferrero –
“Cambio” restaurant Torino
Ingredients for the dough preparation - Doses for 4 people
1.5 kg of mountain potatoes
2 fresh hen- eggs (blond hen from the region Piedmont)
350 gr of flour 00
30 gr salt
1 grate of nutmeg
Proceed as usual for regular gnocchi dough.
Ingredients for the filling preparation - Doses for 4 people
200 ml whole fresh milk
200 gr Castelmagno d'Alpeggio
Salt
Cayenne pepper
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Directions for the filling praparation
Heat the milk and add the grinded Castelmagno following the method, add salt and
pepper if necessary and cool it in a large mould (the rim doesn't have to be too high).
Ingredients for the onion fondue preparation - Dosis for 4 people
1 kg onions
60 gr of "taggiasco" extra virgin olive oil
40 ml of fresh cream
Directions for the onion fondue preparation
Bake the onions to 130 degrees without peeling them; let cool and mix using bimby
(special kind of termomix) at speed 7 for 20 minutes, add oil and cream and add salt
if necessary.
Ingredients to place it in the plate - Doses for 4 people
30 gr of grains of nuts
80 gr of black truffle from Monferrato
40 gr Hazelnut Oil
Chervil
50 gr of mountain butter
Directions
Roll out the dough of gnocchi using a rolling pin to 0.5 cm of height. Take the
fondue of Castelmagno cheese and get some rolls, as you usually do for Plin pasta.
Cut some pieces of 2.5 cm wide, roll them into a ball using your hands and use the
tool to give them the shape of gnocchi.
Spread the onion sauce and put on it the gnocchi previously browned with butter;
they have to be crispy. Add the hazelnut grains, the stripes of black truffle. Add
hazelnut oil, some chervil and black pepper of mill.
15
SOUP with CROUTONS and HAZELNUT OIL
Ingredients for the soup preparation
300g of dried chickpeas
150g of dried porcino mushrooms
4 tomatoes from Vesuvio
1 clove of garlic
1 small white onion
2 little branches of rosemary
2 little branches of marjoram
2 little branches of thyme
Parsley
1 glass of white wine
1l of vegetal broth
Evo oil
Salt
Black pepper
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Ingredients for the croutons
Hazelnut oil
1 baguette
Directions
Let the chickpeas soak for one night, strain and wash them. Place them in a
saucepan with rosemary, cover them up to the level of the water, add salt and cook
them for an hour starting from the boiling point.
Place the mushrooms in a bowl with cold water and leave them there for an hour.
Wash them again and dry them. Mince the garlic and the onion and let them wither
with parsley and 5 spoons of oil, add the cooked chickpeas and strain the
mushrooms. Add salt and pepper. Pour the wine and let it evaporate, calmly add the
hot broth in order to cover everything. Wash and peel the tomatoes, chop them and
add them to the soup. Add marjoram and rosemary. Cook it for 15m.
Grill the bread and dress it with hazelnut oil. Remove thyme and marjoram leaves,
add salt and pepper if necessary and serve it.
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RAVIOLI with CASTELMAGNO CHEESE and HAZELNUT
OIL
Chef Isidoro Consolini
“Al Caval” restaurant
Torri del Benaco (VR)
Ingredients - Doses for 4 people
350 gr of Egg Pasta
100 gr of Castelmagno cheese
15 gr of grated Parmigiano Reggiano
1 Yolk
1 Albumen
Hazelnut Oil
Directions
Using the fork, squeeze the Castelmagno cheese and add it to Parmesan and yolk.
Roll out the pasta in a thin sheet of pastry and cut it in circles with 7/8 cm of
diameter. Put a spoon of stuffing at the centre of every circle, paint the borders with
the albumen and a little water previously beated together, cover it with another
circle of pasta and close every raviolo.
Cook the ravioli for some minutes in salty boiling water, strain and pan-fry them
with Hazelnut Oil.
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LINGUINE or TORTELLI of SKIMMED with SAUCE of
HAZELNUTS
Ingredients – Doses for 4 people
400 g of linguine or 700 g of ravioli
100 g peeled hazelnuts
2 slices of bread soaked in milk
Garlic
Grated parmesan cheese
Hard cheese, for grating
Hazelnut Oil
Salt
White pepper in grain
Preparation
Boil salted water that will be needed to cook the linguine.
Meanwhile, prepare the sauce: in a blender pick the slices of bread squeezed, a clove
of garlic, 70 g of hazelnuts, 100 g of hazelnut oil, a pinch of salt, 2 tablespoons of
Parmesan, then run the machine at low speed for a couple of minutes, so you get a
creamy sauce, put into a saucepan, bring on the fire, add the linguine cooked,
moisten with a ladleful of their water and let them stir well.
Serve immediately complemented by freshly grated of hard ricotta, the remaining
coarsely chopped hazelnuts and ground pepper.
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PUMPKIN CREAM with HAZELNUT and SHRIMP
Ingredients – Doses for 4 people
500 g pumpkin
150 g potatoes
vegetable broth
salt
pepper
8 prawns
Chopped toasted hazelnuts
Hazelnut Oil
100 grams of cream
Preparation
Prepare the broth by combining the shells of shrimp.
Clean and cut the pumpkin and the potatoes into small pieces and cook over high
heat for 1 hour by adding the broth a little at a time.
Go to the mixer and adjust salt, add the cream and bring to a boil. Aside brown
shrimp.
Place the cream in soup bowls, decorate each with 2 shrimp, toasted hazelnuts,
pepper and a drizzle of hazelnut oil.
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BLACK and WHITE RISOTTO with SAFFRON STIGMAS
from ABRUZZI and HAZELNUT OIL
Chef Marco Cavallucci e Angelo
Asirelli
“La Frasca” restaurant Milano
Marittima
Ingredients - Doses for 4 people
140 g Carnaroli rise (Lombardia)
140 g venere rise
12 scallop
1 shallot
0,5 g saffron stigmas (Abruzzo)
Fish fumet
Salt
Hazelnut oil
Extra virgin olive oil (Liguria)
Dry white wine (Friuli)
Directions
Dry half chopped shallot in a frying pan with some oil, pour the Carnaroli rise and
let it toast; wet it with some wine; keep cooking it with the fish fumet. Drain it and
finish the cooking with the remaining chopped shallot, dried with some oil and fish
fumet; cream it with hazelnut oil. Clean and wash the scallop and cook them on a
grill, dress them with Cervia salt. Range at the centre of the plate some venere rise,
with the Carnaroli rise around it, add the saffron stigmas softened with some boiling
fumet. Serve with the scallop on the rise.
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MARINATED ROAST with HAZELNUT OIL
and GARLIC SAUCE
Source: Unknown (GB)
Ingredients - Doses for 4 people
1 Kg. of ostrich roast
2 spoons of hazelnut oil
3 cloves of garlic, minced
1 sweet onion, slightly minced
½of a cup and 1/3 of a cup of Noilly Prat
½ spoon of salt
½ spoon of grinded black pepper
1 spoon of fresh rosemary
Directions
Using a paper napkin, dry the roast. Mix ¼ of a cup filled with hazelnut oil, garlic,
onion, ½ of a cup filled with vermouth, rosemary, salt & pepper in a watertight
plastic bag. Add the ostrich roast, seal the plastic bag and let it marinate in the
fridge for 6-8 hours; during these hours, turn the plastic bag 3 or 4 times in order to
distribute the marinated part. Pre heat the oven to 250 degrees. Take the roast out
from the marinated part and dry it using a paper napkin. Place the meat in a little
baking pan and cover it with a spoon of hazelnut oil. Roast it for 20-25 minutes,
place the meat in a plate and keep it hot while cooking the sauce. Add the broath to
the baking pan, and the other 1/3 of the cup of vermouth. Heat and let the liquid
boil until you have half of it, and add the butter; take it away from the fire and add
garlic, salt and pepper if necessary. Cut the meat in thin slices, put them on hot
plates and add the sauce. Serve it immediately.
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SPICY CHICKEN WINGS
Ingredients – Doses for 4 people
1.2 kg of chicken wings
500 g of tomato puree
1 large onion
4 cloves of garlic
1 tablespoon hazelnut oil
2 dried red chilies
1 teaspoon cumin
1 teaspoon ground allspice and coriander seeds
1 pinch of dried oregano
1 pinch of dried thyme
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons orange liqueur
salt
Freshly ground pepper
Preparation
Wash the chicken wings, remove the tip and dry.
Peel garlic and onion and chop finely. Heat the hazelnut oil in a pan; let dry onion
and garlic over a low heat, until they are transparent but not golden, then add the
tomato puree, spices, herbs and chopped dried chiles. Continue cooking in the pot
without a lid for about 20 minutes, stirring occasionally. Season with sugar, salt,
pepper, vinegar, Worcestershire sauce and orange liqueur.
Spread about 1/3 of tomato sauce on chicken wings and coat on a hot grill for 8-10
minutes per side, until golden and crispy.
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Finally put the chicken wings on a platter, moisten with the remaining tomato sauce
and garnish as desired with sliced pickled peppers.
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TARTARE of SADDLED BREAM with HAZELNUT OIL
Ingredients - Doses for 4 people
saddled bream 400/500 grams (to fillet)
Smoked paprika (Pimenton de la Vera)
hazelnut oil needed dose
black salt of Cyprus (you can replace it with some salt of Cervia)
Directions
After having filleted the fish, place the fillets on a chopping board and chop them in
cubes until you get the desired thickness. Place the tartare you got in 4/6 glasses
and dress it with a teaspoon of hazelnut oil, a pinch of pimentòn de la vera and a
pinch of salt of Cyprus.
Serve it immediately.
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CARPACCIO of FISH with HAZELNUT OIL
Ingredients
400 g monkfish
400 g of salmon
100 g of hazelnuts
1 lemon
Hazelnut Oil
mint
salt
pepper
Preparation
Tie the monkfish and salmon, clean and without spines, as if it were a roast of meat,
put them in the freezer for an hour, then cut into thin slices.
Put to soak in oil for an hour, the hazelnuts.
Prepare a sauce with this oil, lemon juice and mint leaves cut into strips, well
emulsified.
Cover with the sauce, the fish cut into slices before and let stand in refrigerator for
30 minutes. Sprinkle with the chopped hazelnuts and serve.
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SALMON in the PAN with SESAME and HAZELNUTS
Ingredients – Doses for 4 people
4 slices of salmon fillet with skin, clean the bones, 800 gr
15 g toasted hazelnuts
1 small cabbage
Sesame seeds
Balsamic vinegar
Hazelnut Oil
Coarse salt and fine
Pepper
Preparation
Place the salmon steaks in the pan skin side; seasoned the meat with coarse salt and
pepper, then bring the pan on low heat and, as soon as the fish begin to sizzle,
expect around 30 '(will be cooked to perfection, when the pulp will be white and
pink on the surface).
Grind the hazelnuts, then fry in a pan with 70 g of oil and a tablespoon of sesame, a
pinch of salt, turn of and whip long to get a well-emulsified sauce, adding 30 g of
cold water, pepper and a teaspoon of balsamic vinegar or tamari sauce.
Slice thin half cabbage, season with salt, Hazelnut Oil and serve with salmon steaks
topped with the sauce of nuts.
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TURBAN of HAKE SCENTED HAZELNUT Oil with
MUSHROOMS
Ingredients – Doses for 4
people:
8 fillets of hake
600 g of mushrooms
4 tablespoons of flour for
polenta
2 tablespoons chopped parsley
1 tablespoon of parmesan
1 clove of garlic
Extra-virgin olive oil
2 tablespoons hazelnut oil
salt
Preparation
Carefully clean the mushrooms with a damp cloth and slice. Heat in a saucepan 2
tablespoons of olive oil and let fry a clove of peeled garlic. Combine some of the
mushrooms and saute over high heat, until they are well colored, then seasoned with
salt. Whisk 1 \ 4 of the mushrooms until mixture is smooth and put into a bowl.
Stir the chopped parsley and Parmesan and mix well. Carefully spread the mixture
over fish fillets and roll them up like a turban. Spend the turbans in corn meal and
arrange on a baking tray lined with baking paper. Bake at 200 ° C for about 15
minutes. Serve by placing the turban of fish over a bed of mushrooms and finished
with a drizzle of hazelnut oil.
A pleasure you can enrich the setup adding a slice of bacon in the turban of hake.
Alternatively hake used carp bream, sea bass, whitefish. Instead porcine choose
other mushrooms as chilblain, immaculate, tree fungus, or artichokes, asparagus,
pumpkin.
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RED TUNA LOIN with HAZELNUT
and WATERMELON OIL
Source: Anonymous (GB)
Ingredients - Doses for 4 people
400gr of tuna loin
12gr of black pepper in powder
15gr of grinded coriander
12gr of black sesame
12gr of white sesame
8-10 leaves of fresh basil
80gr of watermelon pulp
40gr of avocado pulp
20gr of small tomatoes
½ lemon
½ mango
30gr of leaves of fresh salad
Salt needed dose
Extra virgin olive oil needed dose
2cl of hazelnut oil
Fresh mint needed dose
4 tomatoes
Directions
Cut the loin in order to get the shape of a parallelepiped: baste the surface using
some extra virgin olive oil. Prepare a mixture of coriander, black pepper, black and
white sesame seeds and then put it on the tuna. Cover it with a cling film and let it
marinate for at least two hours in the fridge. Take the red pulp of watermelon, get
rid of seeds and chop it in little cubes: strain and then dress them with hazelnut oil
and some black and white sesame seeds. Peel the avocado, place its pulp in a bowl
and add it to the chopped tomatoes. Using a fork, squeeze it in order to get a mash
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tun that you will dress with lemon juice and some salt. Put it in the fridge until you
place it in a plate. Fry the basil leaves in boiling oil and then let it dry on blotting
paper. For the mango puree, peel the fruit, chop the pulp and pour it in the glass of
the mixer: whisk it for some minutes adding, if necessary, some water. Take the
tuna out from the fridge and place it in a pan previously oiled and hot: quickly
brown it; one minute per side. Let the tuna cool on a chopping board and then cut it
in one cm thick medallions.
Place it in a plate as follows: at the four angles of a squared plate, create a big drop
of mango puree. At the centre of the plate, place the tuna medallions in a line and
the avocado puree in order to shape a one cm thick rectangle: put the watermelon
cubes on it, then add some salad leaves.
To decorate it, add two fried basil leaves.
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WARM SALAD of MACKEREL
with HAZELNUT OIL
Lasar (France)
Ingredienti - Doses for 4 people
4 filleted mackerels
200 gr. of mixed salad (endive, rocket, hollandaise salad etc.)
1 scallion in thin slices
1 spoon of minced basil
1 spoon of wine vinegar
1 spoon of hazelnut oil
Directions
Put the fillets of fish in a pan, add salt and pepper.
Bake for 5 minutes and put them on the salad, dressed with the suggested
ingredients.
31
ASPARAGUS with HAZELNUT OIL
Cooking.com (USA)
Ingredients - Doses for 4 people
750 gr. green asparagus of small size
2 table spoons hazelnut oil
the juice of one lemon
4 table spoons of crushed roaster hazelnuts
¼ cup of grated Parmesan cheese
Directions
Remove the harder portion of the asparagus and rinse in cold water. Steam for some
5 minutes, until when the colour turns to bright green; the asparagus should remain
slightly crisp.
Dress with the hazelnut oil and drizzle with the lemon juice; season with salt and
pepper. Add the crushed hazelnuts and the Parmesan cheese.
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GALLINACCI MUSHROOM CREAM
with ROCKET SALAD and HAZELNUT
Gourmet Dinner Club (USA)
Ingredients for the mushrooms cream - Doses for 6 people
3 hg. of gallinacci mushrooms
1 spoon of olive oil
1 spoon of butter
2 spoons of minced fresh thyme
2 spoons of minced scallion
1 minced clove of garlic
4 eggs
1 and ½ cups of cream
½ cup of milk
Rocket leaves
Hazelnut vinaigrette (see below)
Directions
Clean and chop the mushrooms. Take a large saucepan, heat olive oil and butter, add
mushrooms, thyme, scallion, garlic, salt and pepper and cook it for 5-7 minutes.
Heat the oven to 220 degrees. Butter 6 cream caramel shapes and place them in a
large pan.
In a large bowl, beat the eggs, add cream and milk and beat it; pour the mixture in
the shapes, where there are the cooked mushrooms.
Fill the baking pan with boiling water, up to the level of the liquid inside the shapes,
and bake it for 25-30 minutes, in order to have a solid border of the mixture, but a
soft centre.
Take the baking pan and the shapes out of the oven, and let them cool. Cover them
with a sheet of polyethylene and put them in the fridge.
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Ingredients for the hazelnut vinaigrette - Doses for 6 people
2 spoons of fresh lemon juice
½ cup of hazelnut oil
Cooking salt
Grossly ground pepper
Directions
In a cup, mix the ingredients and put it in the fridge.
For the dish, dress the salad using the vinaigrette with hazelnut oil.
Put the mushroom pies at the centre of a dish, and the dressed rocket all around
them.
34
LEEKS BATAVIA VARIANT
Chef Nicola Batavia - “Il Birichin” restaurant Torino
Ingredients Parmentier - Doses for 4 people
100 gr leeks
50 gr potatoes
30 gr butter
Clear broth
Salt
Pepper
Ingredients filled leeks - Doses for 4 people
1 leek
20 gr butter
Breadcrumbs
Ingredients tempura leeks - Doses for 4 people
2 leeks
Tempura flour
Ingredients arancini - Doses for 4 people
2 leeks
Milk
Breadcrumbs
A pinch of powdered curry
Salt
Pepper
HAZLNUT OIL… to fry
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Directions
Prepare the Parmentier: clean and chop the leeks, brown it with little butter
together cubes potatoes. When it are gilt, wet it with a little clear broth, flavour it
with salt and pepper and continue the cooking for 15 minutes, mixing often.
WHOLE WHISKED
Prepare the stuffed leeks: chop the leeks in a long reels 3 cm (one for each people).
Empty it living 2-3 external layers, so mince the extracted piece of the leek and
brown it in a pan with butter and little breadcrumbs.
Stuff the leeks with the mixture, then put in the oven to 180 degrees for 2-3
minutes. It will served so that seems cylinders.
Prepare the tempura leeks: chop it in pieces long 10 cm (I have to obtain 4), then
reduce it further in 4 and pass it in the tempura flour, without add salt. In the end
deep fry boiling it and strain it on blotting-paper to loose the rife grease.
Prepare the fried rice balls: do a very thick mash tun of leeks, blanch it for a few
minutes, so whisk it whit little salt and many pepper. Spill the mush nut in round
silpat containers and freeze it. When it is hardened, dip the balls of mush nut in the
milk and then pass it in the breadcrumbs floured with powdered curry.
Pass in freezer again till the external is hard and solid, so deep fry the fried rice
balls. At the moment to serve it, spill the parmentier in a jar, then assemble on the
same plate a fried rice ball, the tempura and one of the stuffed leeks.
36
ROMANESCO BROCCOLI SALAD with HAZELNUT OIL
Ingredients - Doses for 1 person
5-6 very fresh little cap of romanesco broccoli
One dozen of hazelnut
15 gr evo oil
Lemon peel
Juice of half lemon
Salt
Directions
Clean the little cap, dry it and chop it as thin as possible. Pass it in the lemon juice.
Whisk the hazelnuts with oil, keeping a sandy texture.
Strain the little cap from the lemon, arrange it in the dish, dress it with hazelnut oil
and finish with little lemon peel grated and some salt.
37
SALAD Of BARLEY with VEGETABLES, FRUIT, OIL
HAZELNUT and THYME
Ingredients
1 cup of barley
3 cups of filtered water
2 cm of alga kombu
1 small red radicchio of Chioggia (rinsed, dried and cut into thin strips)
8 fresh mushrooms (cleaned and sliced)
3-4 handfuls of white grapes, rinsed, drained, halved and seeded
3-4 handfuls of raisins, soaked in filtered water for about 10 minutes, drained and
dried
Juice of one lemon
8 tablespoons extra virgin olive oil
Sea Salt, to taste
Raw hazelnut oil, a few drops
Fresh thyme, to taste
Preparation
Wash the barley and put it under running water to soak in filtered water for about 8
38
hours. Then transferred to the barley in a heavy-bottomed saucepan, using the same
soaking water or fresh water, again filtered, lightly salting it (the important thing is
to calculate the correct amount in relation to barley during cooking). Add the
kombu, cover and bring to a boil. Then lower the heat and simmer until the water
has been absorbed, without lifting the lid until almost the end and without stirring
to avoid altering the cooking. After soaking for about 8 hours, the barley is cooked
in 45-55 minutes (25-30 in a pressure cooker). Remove the kombu seaweed (which
you can make it dry and use a second time to cook other cereals or legumes). Drain
the barley possibly (although the water should be completely absorbed), transferred
into a bowl, add half the olive oil indicated, stir and let cool to room temperature
before then if necessary in the refrigerator.
Just before serving barley, add the radicchio, mushrooms, grapes, raisins, lemon
juice, olive oil and remaining salt. Mix well and fill with a few drops of hazelnut oil
and thyme. Serve immediately.
39
MIXED SALAD with SAUCE of HAZELNUTS
Ingredients - Serves 4
2 green apples
1 head of red radicchio
300 g cauliflower clean
50 g hazelnuts
1 slice of bread
garlic
vinegar
Hazelnut Oil
salt
Preparation
Soak the sliced bread in water and vinegar.
Wash the apples and cut into thin slices, discarding core and stem.
Wash and cut into strips red radicchio, keep aside some leaves to garnish dishes.
Chop the wisps of cauliflower.
Combine all ingredients in a bowl or to taste, arrange on individual plates. Pick up
in the blender jar sliced bread wrung out, half a clove of garlic, hazelnuts, salt and 2
tablespoons of hazelnut oil; blend.
Serve the salad with the sauce (if too thick, dilute with a little cold water).
40
FRESH SALAD with PEAR and HAZELNUTS
Ingredients – Doses for 4 people
40 g fennel crops
40 g peeled pear
20 g coarsely chopped toasted hazelnuts and shelled
1 small head of curly endive
1 bunch of arugula
Half a head of radicchio
Barbine fennel
lemon
Hazelnut Oil
salt
pepper
Preparation
Slice the fennel very thin (the ideal would be to use the slicer) and soak it in cold
water acidulated with lemon juice. Sliced in the same way also the pear.
Season the endives, peeled and chopped, the arugula and fennel with hazelnut oil,
salt and pepper. Arrange the leaves of radicchio in a bowl.
Arrange the salad served at the center, complete with pears, hazelnuts and fennel
Barbine.
41
SALAD CRESCENZA CHEESE CREAM and HAZELNUTS
Ingredients – Doses for 4 people
150 gr Crescenza cheese
100 grams endive, peeled
50 g boiled beans
50 g boiled Piattoni
50 g fresh fava beans, shelled
50 g milk
20 g toasted hazelnuts
balsamic vinegar
Hazelnut Oil
salt
pepper
Preparation
After collecting all the vegetables in a bowl, raw and cooked, drizzle with the sauce
obtained by blending at low speed, the Crescenza cheese with milk, 2 tablespoons of
hazelnut oil, one of balsamic vinegar, salt and pepper.
Complete with toasted hazelnuts in small strips, stir and serve immediately.
42
MIXED LACTUCE and VALERIANA OLD MONFERRATO
Ingredients – Doses for 6 people
300 g mixed lettuce and 300 g Valerian
3 hard boiled eggs
6 anchovy fillets, salted
Shaved Parmesan
Hazelnut Oil
salt
Preparation
Sifting through large eggs, and anchovies.
Arrange the vegetables in a pot, cover with chopped egg, shaved Parmesan, salt and
season with Hazelnut Oil.
43
MILLEFEUILLE GOAT CHEESE
Ingredients – Doses for 12 people
500 g puff pastry
350 g goat cheese
100gr Hazelnut oil
100 gr hazelnuts
150 g cream to assemble
cognac
paprika
salt
pepper
4 pears, firm dough
Preparation
Roll out the puff pastry to a thickness of 4 mm, then it has obtained four identical
disks. Lay them on a buttered plate, make small holes with a fork, then bake at 190
degrees for about 20 '.
Processed cheese with Hazelnut Oil, when you've got a well whipped cream, add
salt, pepper and flavored with a teaspoon of Cognac then fold in the whipped cream.
Lightly toasted hazelnuts in a hot oven for a few minutes. Put the first disc of
dough, now cold, on a serving dish, sprinkle with the cream then cover with the
second disc. Continue alternating the ingredients and finished with a disc of dough.
Spread with a little 'cream of the edge of the cake and get to join the chopped
hazelnuts.
Peeled and diced pears, sauté in a pan with a knob of butter and seasoned with a
little 'brandy and paprika. Serve a slice of cake with a spoonful of pear jam.
44
GOAT CHEESE GRILLED with SALAD of the PEAS, BEANS
and ASPARAGUS
Antony Worrall Thompson, BBC (GB)
Ingredients - Dosesfor 2 people
2 of goat cheese with a good consistency
2 tablespoons olive oil
1 tablespoon hazelnut oil
4 slices of walnut bread
1 head of lettuce
2 onions, chopped
85 gr. of asparagus
85 gr. of peas
85 gr. of green beans
1 tablespoon of parsley leaves
1 tablespoon tarragon leaves
1 or 2 tablespoons of grated Parmesan
2 tablespoons extra virgin olive oil
2 tablespoons hazelnut oil
1 tablespoon lemon juice
Preparation
Place the goat cheese in a dish is not very deep, and spray with olive oil, hazelnut
oil, season with salt and pepper. Mix in a large bowl, lettuce, onions, peas,
asparagus, beans, parsley and Parmesan. Add the lemon juice, the hazelnut oil and
olive oil, salt to taste, stir and place the seasoned salad into two serving bowls. Heat
a plate, add the cheese (reserving the oil used to dress it) and grigliarlo until slightly
brown on both sides.
Soak the bread with walnuts in advanced Oil and grill it for 30-60 seconds on each
side. Remove the cheese and bread from the grill and place over the two plates of
salad, serve immediately.
45
PINZIMONIO with HAZELNUT OIL, GRANA PADANO and
GINGER SAUCE
Chef Igor Macchia
“La Credenza” restaurant Torino
Ingredients parmesan and ginger sauce - Doses for 4 people
100 gr grated parmesan cheese
100 gr fresh cream
20 gr fresh ginger juice
Directions
Mix all the ingredients and keep warm.
Ingredients plate preparation - Doses for 4 people
Lettuce Salad
Italia Red Salad Radicchio Gobbo
Fennel
Celery
Yellow Red Bell Pepper
Red Bell Pepper
Asparagus
Cauliflower
Broccoli
Maldon salt
46
Black pepper
Hazelnut oil Pariani
Mashed potato
Sea urchin
Directions
Clean all vegetables cut in slice and keep iced water. Drain and plate with mash
potato, parmesan and ginger sauce, sea urchin. Season with Maldon salt and
hazelnut oil.
47
BREAD STICKS with HAZELNUT OIL
Ingredients
500 g of flour 00
260 g of water about
10 g of yeast
1 teaspoon salt
50 g of hazelnut oil
2 abundant tablespoons of chopped hazelnuts
durum wheat
Preparation
Make the fountain and mix all ingredients.
Knead beating for 10 min.
I used the mixer with the whip and hook. I finally added the chopped hazelnuts.
Make a loaf and spread it into a rectangle about 30 by 10, place it on a layer of bran,
brush with hazelnut oil and sprinkle with flour.
Bell Cover and let rise 50/60 minutes.
With a knife or a spatula cut off the short side of the tall sticks about 1 finger, hold
the middle finger and gently pulling and simultaneously moving the fingers
outward.
Arrange on a baking sheet and bake at 200 degrees for about 20 minutes.
Hazelnut oil for brushing
48
CITRUS FRUIT VINAIGRETTE with HAZELNUT
Chef Deborah Madison – Prodigy Guest Chef Cook Book (USA)
Ingredients - Doses for 6 people
Grated peel of one orange
4 table spoons of fresh orange juice
4 table spoons of lemon juice
5 table spoons of olive oil
1 table spoon of hazelnut oil
1 table spoon of Balsamic vinegar
1 table spoon of chopped chives
3 shallots, sliced thinly
1 table spoon of chopped fennel leaves
½ table spoon salt
¼ table spoon fennel seeds, crushed
Directions
Mix in a bowl the grated orange peel, the orange and lemon juice, vinegar, salt,
shallot and fennel seeds. Add the olive oil and the hazelnut oil.
Dress with it a mixed salad.
49
HAZELNUTS SAUCE
Ingredients – Doses for 6 people
100 g of olive oil
150 g Hazelnut Oil
50 g toasted hazelnuts
1 lemon
Chopped mixed (marjoram, chives)
salt
Peppercorns
Preparation
Blend at low speed, the oil, the juice of a lemon and toasted hazelnuts;
Finish the sauce with a pinch of salt, freshly ground pepper and finely chopped
marjoram and chives: is special for seasoning lectuce and fresh spinach leaf.
50
PASTE FRITTERS REASONED
Ecole du Grand Chocolat Valrhona
Ingredients
250 g water
250 g whole milk
145 g of hazelnut oil
8 g fine salt
10 g caster sugar
100 g egg yolks
400 g egg whites
300 g flour T55
Preparation
In a saucepan, bring to boiling, water, milk, salt, sugar, and hazelnut oil. Sift the
flour. Add the flour mixture into the boiling water, stir vigorously, and dry on high
heat. Remove from heat, stir in the egg yolks and then little by little. Coat the
dough puffs between two sheets of paper for cooking, and 1 cm in height. Freeze.
Cutting of the squares of 3x3 cm and then arrange for 3, on Silpain in the sense of
the length. For a baking in a convection oven, bake the éclair at 230 ° C for about 15
minutes, the oven turned off, and open valve. Turn the oven to 180 ° C, and finish
cooking the pasta and allow to dry slowly for cream puffs.
51
Our Chef
friends
perform with
Pariani’s Oils
52
Risotto with asparagus cream
and raw broccoli, flowers,
hazelnut oil and quail eggs
Chef Igor Macchia
“La Credenza” restaurant -Torino
Topinambur ravioloni, Bra
sausage and hazelnut oil
Chef Maurizio Capello
“NIF” restaurant Chieri - (TO)
Plin agnolotti in napkin, hazelnut oil and Grana Padano
Chef Igor Macchia “La Credenza” restaurant
-Torino
53
Bavarese all’Olio di Nocciola e
Nocciole
Pasticcere Gabriele Spinelli
Ravioli with aubergine jam
on chocolate fondue, whole
salt and pine nut oil
Chef Marcello Trentini
“Magorabin” restaurant - Torino
Parboiled Scallop with sweet
chestnut cream, black truffle and
hazelnut oil
Chef Vito Mollica
“Il Palagio” restaurant Hotel Four
Seasons Firenze
54
Scallop carpaccio hazelnut oil
emulsion
Chef Philippe Keller
“Dusit Thani” Hotel - Bangkok
Tuna tartar in hazelnut oil
Chef Tommaso Baldassarri
“Tre Galli” restaurant - Torino
Veal tongue Millefeuille and
red shrimps with mandarin
orange jelly and hazelnut oil
Chef Marcello Trentini
“Magorabin” restaurant -Torino
55
Pigeon with pine nut oil
sauce
Chef Igor Macchia
“La Credenza” restaurant Torino
-Identità Golose 2010-
Hazelnut oil pinzimonio
Chef Igor Macchia
“La Credenza” restaurant Torino
-Identità Golose 2010-
Quail poached egg with
broccoli cream, hazelnut oil
and gold
Chef Italo Bassi
“Enoteca Pinchiorri” restaurant Firenze
Apple whip, hazelnut oil and
defatted hazelnut flour
Chef Igor Macchia
“La Credenza” restaurant Torino
56
Pistachio
Oil
57
KAMUT LUNGHETTI, CRIPS CABBAGE, TOASTED
PINE NUTS and PISTACHIO OIL
Chef Isidoro Consolini
“Al Caval” restaurant
Torri del Benaco (VR)
Ingredients – Doses for 4 people
650 gr kamut flour
350 gr bran flour
150 gr albumes
100 gr crumbled white bread
1 egg
1 scallion
Extra virgin olive oil
12-14 cabbage leaf
Pine nuts
Butter
Pistachio Oil
Lunghetti directions
Sieve the two flours and make the fountain, add 200 ml of water and the other
ingredients and knead all.
58
Make a ball, cover and lat it stand for 30 minutes at least. Roll the dough in a puff
pastry thick 1,5 mm and obtain some noodles wide 1 cm and long 5. Roll up the
noodles in the palm of the hand giving the shape feature of lunghetti.
Dressing directions
Clean 5-6 cabbage leaf, then blanch in boiling water and cool in boiling water and
cool in water and ice, so cut it in little pieces removing the harder parts.
Oven-dry for 2 hours at 800 C on oven paper. Remove at other 7-8 cabbage leafs the
central part, then break the leafs whit the hands, blanch in boiling water and cool
quickly. Toast in a pan one handful of pine nuts whit a pat of butter till it will take a
good brown colour. Remove the pine nuts from the pan and put it on blotting paper.
Boil the pasta just slightly firm, strain it and pan-fry it whit little oil and little
minced green onion, add the blanched cabbage, regulate the salt and dish in
individual plates whit the crisp cabbage on it, the toasted pine nuts and the
Pistachio Oil..
59
GUINEA FOWL BREASTS whit
VALPADANO PROVOLONE FLAN, PINE
NUTS and PISTACHIO OIL
Chef Isidoro Consolini
“Al Caval” restaurant
Torri del Benaco (VR)
Ingredients Guinea fowl breast - doses for 4 people:
4 guinea-fowl breast
Thyme
1 clove of garlic
Extra-virgin olive oil
Salt
Guinea fowl breast directions
Prepare the breast, brown the thyme branch and the clove of garlic in an iron or
nonstick pan whit little oil, pan-fry slightly. End the preheated baking at 1800 C for
7-8 minutes.
Let it stand for 5 minutes at least in a warm space before to dish it.
Scallop the breast guinea-fowl and dish it whit the warm flan and one of the pine
nuts and pistachios quenelle, pour forth the Pistachio Oil.
Ingredients for pine nuts and pistachios quenelle - doses for 4 people:
2 spoons of Pistachios
60
2 spoons of Pine nuts
1 teaspoon of minced parsley
1 teaspoon of minced chives
4 spoons of Pistachio Oil
Cream
Salt and Pepper
Directions pine nuts and pistachios quenelle
Crush the pine nuts and the pistachio in the mortar, add the minced parsley and the
chive and still crush.
Put the pesto in a mixing bowl and add before 30 gr of cream and then 2-3 spoons of
Pistachio Oil, regulate the salt and amalgamate well. Shape some Quenelle with the
mixture.
Ingredients provolone flan - doses for 4 people
150 gr provolone grated
2 yolks
2 albumes stiff peaks
Butter and bran for the moulds
Directions provolone flan
Whip up the yolks a little; add the cheese and the stiff peaks albumens. Butter and
flour slightly 4 disposable or porcelain moulds, stuff each with the prepared mixture.
Cook the flans in a bain-marie for 20 minutes in the oven already warm at 1800 C.
61
AVOCADO and RADISHES with PISTACHIO OIL
Ingredients – Doses for 6 people:
2 avocados
1 lemon
100 g of radishes
3 tablespoons pistachio oil
Fleur de sel
Freshly ground pepper
Preparation
Cut avocados in half, remove the nut and the peel and cut into cubes, pressing the
lemon juice and stir in the diced avocado, salt and pepper. Reserve in refrigerator for
30 minutes. Wash the radishes and remove the roots and leaves (useful for making
soup), cut into rounds. Put them together in the bowl containing the diced avocado.
Ready to serve, dice the avocado and radish mix with pistachio oil. Distribute them
in individual bowls, sprinkled with fleur de sel and serve immediately.
62
COCOA BIGNE’ with PISTACHIO OIL
ZABOMAJONNAISE
Chef Corrado Assenza
“Caffè Sicilia” - Noto
Ingredients for the bignè
440 gr water
180 gr cocoa butter
420 gr Petra 1 Molino Quaglia flour
30 gr Valrhona powdered cocoa
200 gr fresh pasteurized yolk
400 gr fresh pasteurized albumen
40 gr grain of Valrhona cocoa fava
20 gr poppy seed
13 gr wholewheat sea salt
10 gr powdered ammonia
Directions Bignè
Put the water and cocoa in a pan on the fire. Bring it to boil and add mixing the
flour mixture, cocoa and salt pre-emptively good mixed. Amalgamate it well and
cook it till comes off from the bottom of the pan. Spill the mixture in the basil of the
planetaria kneader and whit the palmetto start to work it adding slowly the eggs so
that it is always absorbed the spilled amount before to add it more.
63
When the egg is totally absorbed add the ammonia, the poppy seeds and the cocoa
grain. Whit the help of a sac a poche ball on a oven plate. Put into the oven at 190°C
with 70% of humidity for 13’; keep on the cooking whit 10’ at 170°C and 50% of
humidity, end whit 12’ at 155°C and 15% of humidity.
Ingredients for the zabomajonnaise
400 gr fresh pasteurized yolk
200 gr powdered sugar
200 gr Fresh whole milk
80 gr Pariani Bronte Pistachio Oil
3 gr salt
Directions zabomajonnaise
In the copper polsonetto pan of the right dimension spill the yolks and add mixing
with the whisk, the powdered sugar and the salt. Spill the milk in another pan
putting it on fire to warm bringing it at 40°C temperature.
Put the palsonetto pan with the yolks an the sugar on the very low heat keep
mixing. Start to work it with the whisk. Round about a 40°C add the milk and still
mixing the sauce until it get dense without to bringing boil. Estrange from the fire
always keeping on mixing to avoid it becomes pasty on the palsonetto pan part of
the sauce.
Spill everything still warm in the basin of the planetaria kneader and start to make
it cool till 26°C at second speed. Spill… the Pariani Bronte Pistachio Oil to intervals
so that the sauce absorbs it before to still add. When the operation is finish put in a
basin in….. or in the fridge covering it after that is reached at preservation
temperature.
64
Almond
Oil
65
CHICKPEAS PURE’ whit ALMOND OIL
Ingredients - Doses for 4 people
200 ml almond oil
3 spoons of almonds
2 cans of chickpeas 500 gr
4 minced cloves garlic
200 gr of sesame seeds pasta
200 ml water
5 spoons of fresh lemon juice
1 teaspoon of salt
Parsley to garnish
Directions
Whit a strainer, rinse and strain the chickpeas. Mix all the ingredients and keep
refrigerated in a capped vessel. The recipe can be prepared three days in advance
until this point.
Dish the chickpeas purée garnished whit the parsley-branch.
66
CHICKEN BREAST in ALOMOND CRUST with
SALAD of ROCKET, FENNEL and ORANGE
Ingredients for the chicken breast
2 chicken breasts
salt
pepper
500g fillets almonds
flour
4 Egg Whites
Romana di Noto Almond Oil - Selection Pariani
Preparation of chicken breast
Beat the egg whites lightly with a little salt and pepper. Wet in egg whites the
chicken first and then slammed into the flour.
Repeat passing again the chicken in egg white first and then pass carefully over the
almond fillets.
Let the almonds evenly cover the chicken breast.
Stabilized the barbecue at a temperature of 140 ° C and place in cooking the meat
for about 1 hour or until the lid is closed when the internal temperature does not
reach 68 ° C. Without ever touching it or turn it over.
67
Ingredients for the salad
3 Clusters of rocket
2 oranges
1 Fennel
Shave of Parmesan
Fillets of Almonds
Romana di Noto Almond Oil - Selection Pariani
salt
pepper
Preparing salad
Cut the fennel into thin julienne strips. Use a heavy knife will facilitate the
operation.
Peel the orange, plunging the knife between the membranes that separate the
cloves. Making lever, remove the pulp from the membrane.
Place the fennel and orange segments in a bowl and add the arugula, topped with
almond oil, salt and pepper, parmesan cheese and strips of almond.
68
ABSOLUT UNION
Chef Corrado Assenza
“Caffè Sicilia” - Noto
Ingredients
3 gr Pariani natural toasted roman CV Almond Oil from Noto
4 gr candied Sicilian Coffee Olive
1 gr Caper Ibleo candied in Sicilian Coffee honey syrup
Directions
Stone the olive and divide it in two parts. Let it soaking in Pariani almond oil for 4’,
in the interim drip the caper from the syrup and tampon it whit blotting paper.
Spill the Pariani almond oil on the bottom of the serving dish and put the olive and
the candied caper on.
Dish it at room temperature.
69
CRUMBLED APPLE whit ALMOND OIL
Ingredients - Doses for 4 people
5 Golden apples
125 gr frozen butter
100 gr caster sugar
125 gr flour
125 gr powdered almonds
Directions
Peel and cut the apples at big stock cube – (thermostat preheat the oven at 7). Put a
knob of butter in a pan end fry the apple with 20 gr of sugar, in order to remove all
the water in the apples.
In a terrine add the flour, the remaining sugar, the salt, the frozen butter, the
powdered almonds and one spoon of Almond Oil. Put the apples in a large oven dish
and bake for 15 minutes until you get a brown crust.
Dish warm, with fresh cream.
70
Pine
Kernel
Oil
71
Tempting filled cuttlefish
Ingredients
Bread crumbs
Grated ricotta goat cheese or ricotta salted cheese
Corinth raisin soften up in a warm water cup
Pine nuts
Parsley
Pine nut oil
Dry white wine
Salt
Pepper
Directions
3-4 middle dimensions cuttlefish for each person.
Put all the chopped ingredients, in a terrine, cream them together adding some oil.
Use this mixture to stuff the cuttlefishes; pay attention not to stuff them with too
much filling giving that the fishes tend to diminish their dimensions during the
cooking.
Close the cuttlefishes with a toothpick and put them on the backing pan.
72
If you have some filling leaving over put it over the cuttlefishes so that it will cook
becoming a crust; sprinkle it with a glass of white wine, cover it with an aluminium
foil and put it in the oven at 180° for 30 minutes.
After 20 minutes remove the aluminium cover so that the cuttlefishes will brown.
Serve it with some pine kernel oil. This oil, with its slightly sweet aroma, reinforces
the pine kernel flavour contained in the mixture.
The use of pine kernel oil with fishes is an unusual match that always generates new
and interesting tastes.
73
Olive Oil
74
Bona flour ice cream with comfit tomatoes, Parma ham and
Reggiano Parmesan cheese
Chef Igor Macchia
“La Credenza”
restaurant Torino
&
Alberto Marchetti
“Alberto Marchetti” ice
cream parlour Torino
Alberto and I wanted to create a recipe to celebrate the 150° Italian anniversary. So
we decided to re-interpret the Pizza through an ice cream preparation.
The bottom of the plate is covered in grated bread with oregano, representing the
basis of the pizza, on the top you can find dried tomatoes, Parma ham and Bona
flour (Swiss roasted corn flour) ice cream cubes.
At the end the dish is finished with Reggiano Parmesan Cheese flakes, rocket salad,
Maldon Salt and Pariani olive oil.
Ingredients for the Bona flour ice cream
590 gr. Whole fresh milk
115 gr. Frish cream 38% mg
100 gr. Caster sugar
80 gr. Condensed milk
33 gr. Dextrose
30 gr. Powdered milk
4 gr. neutral
48 gr. Bona flour
75
Directions Bona flour ice cream
Warm up all the ingredients, except the sugars at 40°C. When this temperature is
reached, add the sugars and pasteurize at 85°C.
Cool the mixture and let it stand for at least 4 hours. Incorporate the Bona flour
with a mixer.
Cream it and put it in the rectangular moulds. Level it with a paddle and put it in a
shock cooler.
Ingredients comfit tomatoes
80 gr. Pariani Olive Oil
1 kg. Tomatoes
15 gr. Salt
15 gr. Sugar
2 gr. Pepper
Thyme
Fresh Rosemary
Direction comfit tomatoes
Scald the tomatoes, cool and peel them. Cut them into 4 slices and remove the seeds
i semi. Dry them with some kitchen paper and dress them with all the ingredients.
Put them on an oven dish and dry them in the oven at 65°C for 3 hours and 30
minutes.
Ingredients plate composition
Bona flour ice cream
Dried tomatoes
Rocket salad
Reggiano Parmesan cheese
Parma ham
Pariani Olive Oil
Maldon salt
Grated bread
76
Dried oregano
Direction plate composition
Put the grated bread with the oregano in a pizza-pan. Add the dried tomatoes, the
Parma ham and the ice cream cubes.
Cut the Parmesan cheese and add it to the preparation with the rocket salad. Dress
it with Maldon Salt and Pariani Olive Oil.
77
De-fatted Hazelnut
Flour
78
Italian hills landscape: thyme hazelnuts cream, sage and
melata honey; double goat cheese with linden tree honey
Chef Corrado Assenza
Caffè Sicilia - Noto
Ingredients for the hazelnut cream
200 g Pariani de-fatted hazelnut flour
210 g Extra-virgin olive oil Furgentini
550 g natural water without chlorine
8 g fresh Thymus
6 g Fresh sage
150 g Fir tree melata honey Mielithun
2 g Whole marine salt
1 g Varietale black pepper
Utirincotta Maricha
Ingredients double fior di capra
200 g Fresh goat milk
79
40 g Caster sugar
36 g Corn starch
5 g Aspic sheets
120 g Roccaverano Robiola cheese
350 g Pasteurized fresh cream
60 g Linden honey Mielithun
Directions hazelnut cream
Put in a pan 550g natural water without chlorine, when it reaches the 85°C
temperature, turn the fire out and infuse thymus and sage. Cover it and let it stand
for 7 minutes. At the end filter it two times with a clean and wet cotton muslin
Pour the flour in an aluminium pan and put on a very low flame. Slowly warm the
flour up homogeneously.
When the flour is warm add 180 grams extra-virgin olive oil. Keep steering until
the mixture almost fries.
Add 450g warm herbs infusion and thicken the cream until it boils. Turn off the
burner and cool the mixture down to 60° as quick as possible.
Blend the cream adding the extra virgin olive oil and the left herbal infusion directly
in the mixer.
Knead the mixture until it becomes a smooth emulsion. When the mixture is ready
pour it in a mixing bowl and when it reaches 38°C temperature add the melata
honey mixing it in with a paddle.
Put it in a shock cooler avoiding the formation of thick patinas that will give origin
to
lumps.
Keep the hazelnut cream in the refrigerator.
Directions Double Fior di Capra
Put the milk with the caster sugar and the corn starch in a mixing bowl.
In another container soak the aspic sheets in cold water. Once it is soft enough add
it to the milk.
80
Cook the cream mixing it continuously to avoid the lumps formation. When it boils,
pour it in a clean bowl and put it in a shock cooler.
Put the cold cream in the kneading machine and knead it at second speed using the
fine wired whisk until it is smooth. Add the sifted Roccaverano Robiola cheese and
the linden honey; cream the mixture.
Whip the 90% cream in a clean bowl and add the Robiola cheese in small pieces.
Knead the two creams at the second speed and end the preparation with a paddle.
Put in the fridge.
Finishing
In a deep and narrow bowl dispose at the bottom 40 g of pepper sauce. Take a sac-àpoche and decorate the cream with a turban of 50 g of cream to soft cheese. Garnish
with chips of Venus black rice with sesame.
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Hazelnuts
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PICCIURILLI of CORTEMILIA to
HAZELNUTS
Ingredients
1/2 kg potatoes
250 gr flour OO
Piedmont IGP hazelnuts 100 gr
1 egg
10 g salt
50 g of fresh sage leaves
100 grams of grated Parmesan or Castelmagno
Preparation
Boil the potatoes for about 30 minutes with the skin. Peel, dip in the masher, and let
cool.
Add the salt, flour, nuts and egg and mix well.
Make long-rolled cylinder about 2 cm high and cut the length of 10-12 cm; gain so
piciurilli hazelnuts.
Boil piciurilli in lightly salted boiling water. Drain when they come to the surface.
Place them in a buttered baking dish, sprinkle with grated cheese and finely chopped
sage leaves. Add a little melted butter and a drizzle of extra virgin olive oil from
Liguria. Put in the oven at 180 degrees for about ten minutes until they are golden
brown.
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DELIGHT of YEAL with HAZELNUT
Ingredients
6 slices of veal
1 Tuma langa
200 grams of cream
120 grams of chopped hazelnuts
Salt and pepper
chopped parsley
a knob of butter
Preparation
Spread the slices of meat on a cutting board and put a slice of tuma cheese in the
center. Quit the meat to bundle beating the edges with a knife. Fry the dumplings in
butter then add the cream, salt, pepper, parsley and chopped hazelnuts. Serve as
soon as the sauce is well blended and creamy.
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Almond Semi-finished
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SAVORY PARMIGIANO REGGIANO ICE CREAM, WITH
ALMONDS, CANDIED BERGAMOT WRAPPED IN PARMA
HAM
Chef Riccardo Marello
School of Hohg Cuisine
IFSE – Piobesi Torinese
Ingredients for Ice Cream
500 gr of cream
100 gr of milk
50 gr of Almond Oil Pariani
100 gr of grated Parmigiano Reggiano
14 gr of Pariani toasted almonds
30 gr of candied bergamot peel Pariani
50 gr of glucose
100 gr Parma ham
12 gr of gelatin
2 gr of salt
Preparation of Ice Cream
Heat the milk with the cream and Parmigiano Reggiano, and brought to 60 °,
embedding the vegetable gelatine, glucose, Pariani almond oil and chopped toasted
almonds with a knife. Let the mixture cool and add the ham and the rind of
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bergamot brunoise cut into very small, put everything into the batch freezer and
then into a cylindrical mold at - 18 ° C in a blast chiller.
Ingredients for Parma Ham Jelly
150 gr of ripe San Marzano tomatoes centrifuged
70 gr of Parma Ham
2 gr of red basil
4 gr of gelatin powder
Preparation of Parma Ham Jelly
Heat the centrifuged tomatoes with the broth and bring to a temperature of 80 ° C,
let cool until reaching 60 ° C, stir in the chopped ham, basil and vinegar, let steep
for about three hours.
Then strain out all the gelatin and stir, pour on the bottom of a steel pan and let
cool in refrigerator.
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