Tag: Pollock

Pandoro recipe decorated like a Pollock painting – Italian cuisine reinvented by Gordon Ramsay

If you want to serve the Pandoro in a truly original way, take a look at this idea that transforms one of the classic Christmas desserts into a masterpiece Jackson PollockAmerican painter considered one of the greatest representatives ofaction painting.

To make this decoration you will have to cover the pandoro with nuts cream and then say icing white to thus obtain a “canvas” on which to paint. At this point, with the help of a teaspoon, you will make some sketches with the colored icings (we chose red and green but you can opt for the colors you prefer). The “wow” effect will be guaranteed!

Discover these others too ideas for decorating pandoro and panettone.

Pollock Recipe – Food for Soul – Italian Cuisine

A hymn to creativity, with an explosion of colors and flavors because "cooking is an act of love", here is the Pollock recipe by chef Karime Lopez, Gucci Osteria da Massimo Bottura

Ingredients FOR SAUCES AND FILLING

100 g chard
100 g yellow datterini tomatoes
100 g 1 layer of red pepper without seeds
50 g ricotta
extra virgin olive oil
garlic
laurel
basil
salt

Ingredients FOR BEANS

250 g milk
25 g corn starch
25 g butter
2 g mace (alternatively, nutmeg)
salt

Ingredients FOR POTATO DISCS

90 g cooked potato puree
10 g cooked rice puree
1 whole egg

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

FOR THE YELLOW DATTERINI SAUCE
Fry 5 g of very small diced garlic and 2 basil leaves in 2 tablespoons of oil, add the cherry tomatoes and cook for 20 minutes. Finally, blend, sift and add a little salt.

FOR THE PEPPER SAUCE
Bake the pepper in the oven at 180 ° C for 40 minutes, then peel it and quickly season it in a pan with 2 tablespoons of oil, 5 g of garlic and 1 bay leaf. Remove the bay leaves and blend until you get a homogeneous sauce, then lightly salt.

FOR THE BEET SAUCE
Blanch the chard for 2 minutes in salted water and then cool it in water and ice. Blend half of it with the cooking water, until it becomes a homogeneous sauce.

FOR THE STUFFING
beat the remaining chard with a knife, then mix it with the ricotta, 1 tablespoon of oil and a pinch of salt.

FOR BEANS
flavored milk with mace and heat it until it simmer; separately, mix the corn starch with the butter. Pour the milk while continuing to stir with a whisk until the sauce is homogeneous, finally salt it lightly.

FOR THE POTATO DISCS
mix the ingredients and let the mixture rest in the plastic wrap for 30 minutes. Then roll it out to about 1 mm thick; cut it, with a ring of the desired size, into 8 discs and cook them one at a time in salted water for 2 minutes.

FOR IMPLEMENTATION
distributed 1 teaspoon of bechamel sauce on the bottom of 4 soup plates to keep the pasta from sticking. Place 1 disc on each plate, add the filling and cover with another disc. Cover the potato discs with the warm sauces, letting them fall casually, in the manner of Jackson Pollock.

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Recipe from the cookbook: Food for Soul / Pollock – Italian Cuisine

Food cannot be wasted and must be shared with those who need it: this is the thought of the Food for Soul association and its Refectors, a project that has been expanding since 2015.

Dishes created by the group of chefs of Massimo Bottura to show that food is a very powerful tool to give substance to social change, starting from the awareness that the necessary premise is to know and appreciate its value, and learn to preserve it.

A preview for you of the Pollock recipe by chef Karime Lopez, Gucci Osteria by Massimo Bottura

FOR SAUCES AND FILLING

100 g chard
100 g yellow datterini tomatoes
100 g – 1 layer of red pepper without seeds 50 g ricotta
extra virgin olive oil
garlic – bay leaf – basil – salt

FOR THE BESCIAMELLA

250 g milk
25g corn starch 25g butter
2g mace (alternatively, nutmeg) – salt

FOR POTATO DISCS

90 g cooked potato puree 10 g cooked rice puree
1 whole egg

FOR THE YELLOW DATE SAUCE

Fry 5 g of very small diced garlic and 2 basil leaves in 2 tablespoons of oil, add the cherry tomatoes and cook for 20 minutes. Finally blend, sift and salt a little.

FOR THE PEPPER SAUCE
Bake the pepper in the oven at 180 ° C for 40 minutes, then peel it and season it quickly in a pan with 2 tablespoons of oil, 5 g of garlic and 1 bay leaf. Remove the bay leaf and whisk until a homogeneous sauce, then salt lightly.

FOR THE BEET SAUCE
Blanch the chard for 2 minutes in salted water and then cool it in water and ice. Blend half of it with the cooking water, until it becomes a homogeneous sauce.

FOR THE STUFFING

Beat the remaining chard with a knife, then mix it with the ricotta, 1 tablespoon of oil and a pinch of salt.

FOR THE BESCIAMELLA

Season the milk with the mace and heat it until it simmers; separately mix the cornstarch with the butter. Pour the milk, continuing to stir with a whisk until the sauce is homogeneous, then salt it slightly.

FOR POTATO DISCS

Mix the ingredients and let the mixture rest in the cling film for 30 minutes. Then spread it to about 1 mm thick; cut it, with a ring of the desired size, into 8 discs and cook them one at a time in salted water for 2 minutes.

FOR IMPACTING

Spread 1 teaspoon of béchamel on the bottom of 4 soup plates to keep the pasta from sticking. Place 1 disk in each plate, add the filling and cover with another disk. Cover the potato disks with the warm sauces, letting them fall randomly, in the manner of Jackson Pollock.