Great chef recipes: Creme Brule with Pecorino Romano

Great chef recipes: Crème Brule of pecorino cheese with stewed celery and Cubeb pepper
Great chef recipes: Crème Brule of pecorino cheese with stewed celery and Cubeb pepper. Recipe of haute cuisine created by Chef Roy Caceres in one of the finest restaurants in Albano: the Pipero, new gourmet adventure of the stared chef of the Inn Solarola. Ingredients for 10 people: For the cheese cream:
  • 1 l milk
  • 150 g pecorino Romano
  • 4 egg yolks
  • Salt, black pepper and nutmeg
For the compote of green celery:
  • 200 g green celery with green leaves
  • 80 g sugar
  • Cubeba pepper, salt
Other ingredients:
  • Leaves of Cardamine
  • Sheets of crisp bread with pepper
  • Saba
  • Sugar cane
Procedure: For the cream of pecorino cheese: reduce the milk until it reaches 400 grams at this point in the blender add the milk and cheese, mix and add one by one the yolks and correct the taste with salt and pepper nut, put in a pan with baking paper and steam for 10 minutes. Cool and cut into rectangles, sprinkle with brown sugar and burn until it is caramelized. For the compote of celery green with cubeba pepper: chop the celery, keeping aside the leaves, blanch the celery in water and a little baking for 2 minutes. Finally, add the leaves and cook another minute, then drain and cool in iced water. Combine the celery, pepper and sugar and cook for 10 minutes. Switch to the Bimby by adding a pinch of salt. Allow to cool and store. Finishing the dish: Brush the saba on a plate, place the cheese cream Brule on the saba. Add the compote of celery, the leaves of Cardamine and the sheets of bread.


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