Ingredients for 6 people
Method
Cook the eggs whole for 1 hour at 63° in a steam oven with 100% humidity on a sous vide setting. Heat the milk with a pinch of salt and nutmeg. Remove from the heat, add shavings of Parmigiano Reggiano and beat until fully dissolved. Cover with cling film and leave to rest.
Cut the carrots into thin strips and season with salt and a drizzle of oil. Bake a third of the carrots in the oven at 190° for 10 minutes, until they become crunchy crisps. Brown the rest in a saucepan with a knob of butter. Once soft, blend them until you obtain a firm, smooth cream consistency.
Wash and clean the mushrooms and cook them over high heat for a few minutes.
Ingredients for 6 people
Method
Make diamond-shaped incisions in the skin of the duck breast. Cook in the steam oven on a sous vide setting at 58° for 4 hours, then leave to quickly cool in an ice bath.
While the duck breast is in the steam oven, arrange the shallots (whole) in a baking tray on a bed of coarse salt and then cover it with an equal amount of the salt. Bake at 180° for 1 hour.
Dry the meat thoroughly on both sides and brown the skin side only in a pan over medium heat, until browned and crispy.
Cut the radicchio into four pieces, lengthwise, and cook it in a pan with some orange juice. Brown the cleaned shallots in another pan with butter and thyme. After leaving it to rest in a warm place for 4 minutes, slice the meat into escalopes and serve.
Ingredients for 6 people
Method
Make the meringue Italian style by whipping the egg whites with the sugar.
For the mousse, melt the chocolate and mix it with the softened gelatin, Italian meringue and finally the semi-whipped cream.
Prepare the coulis by combining 200 g of raspberries with 10 g of icing sugar. Blend them together and strain in a sieve. Freeze the remaining raspberries and serve, decorating with meringue and mint.
For the menu designed for Paolo Stella and his guests, our sommelier recommends a Pouilly-Fumé for the antipasto (served at 12°), a pinot noir for the meat dish (18°), and a Barolo Chinato for dessert (17°).
