At New Year's Eve cotechino, lentils and a cocktail! – Italian Cuisine

At New Year's Eve cotechino, lentils and a cocktail!


Four chefs and four bartenders of Rome recreate and match for us the inevitable of the ball. In the January issue of La Cucina Italiana you will find recipes and combinations as you have never tasted them.
In advance for you the recipe of Marco Morello and the drink of Patrick Pistolesi.

Gua bao, Cuoco Marco Morello

INGREDIENTS FOR 6 PIECES
FOR BAOs
250 g flour – 150 g milk
15 g sugar – 15 g seed oil
3 g fresh brewer's yeast
FOR LENTILE CREAM
300 g yellow lentils decorticated onion
fresh chopped coriander turmeric powder cumin powder – salt extra virgin olive oil FOR COTECHINO
400 g 1 boiled cotechino yuzu juice – sake
sesame oil
TO COMPLETE
bitter cocoa – chives
FOR GUA BAO
Knead all the ingredients up
to obtain a homogeneous mixture
and elastic; cover with a damp cloth and let it rest for at least
20 minutes, then divide it into 6 small cakes. Roll them out giving them an oblong shape, fold them like a "booklet", place them inside one or more steaming baskets and leave them covered for about 30 minutes. Bring a saucepan of water to a boil, place the baskets on top
and cook the steam gua bao for
20-25 minutes. Remove them from the basket,
let them cool and cover with a sheet of baking paper.

Ziggy Stardust, Bartender Patrick Pistolesi

Easy commitment
Time 10 minutes
INGREDIENTS FOR 1 COCKTAIL
50 ml 20 ml 10g
5 ml
Cognac Merlet Eau de Vigne triple sec Merlet Trois Citrus citric acid – 5 g malic acid (found both in pharmacy) alternatively 15 g of juice
of lemon
bitter sugar syrup with grapefruit
blu curaçao – granulated sugar granulated pink grapefruit rind
Put a tulip goblet in the freezer while you prepare the cocktail, so that it is cold when you serve it. Dissolve citric and malic acids in 250 g of water, thus obtaining lime acid. Pour 15 g into the mixing glass. Collect all liquids (excluding
blu curaçao) and 4 drops of bitter in mixing glass with acids (or juice)
lemon), add ice and stir to cool.
Immerse the edge of the glass, for 2 cm, in the blue curaçao and then in the granulated sugar for a degrading color effect.
Strain the cocktail into the glass and decorate it with the grapefruit zest.

This recipe has already been read 209 times!

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