What do we do with holiday leftovers? Good question because something always remains at the table and it’s a sin to throw it away. Among other things, from leftover food more interesting and articulated dishes can arise than the starting ones. On this topic, we asked for the support of Giancarlo Perbellini, one of the best Italian chefs, who in 2022 was awarded by Gambero Rosso as chef-patron of the year, also assigning the Tre Forchette to Casa Perbellini, the restaurant in Verona that has two Michelin stars since 2016.
Perbellini has created three tasty and elegant recipes which fall within the current philosophy of his restaurants, beyond the environments and nuances. Italian spirit, great ingredients, precise cooking, clean tastes, attention to the past.
Crouton with lentil cream, Taggiasca olives, apple, mandarin and crispy bacon
Ingredients: 200 gr lentils from the day before; 8 croutons; 100 g of Taggiasca olives; a green apple; 4 slices of bacon; a mandarin; extra virgin olive oil; garlic; balsamic vinegar; soy; lemon, salt
Method: dry the olives in the oven for 2 hours at 110° then toast the croutons in a sauté with extra virgin olive oil and garlic. Emulsify the lentils with extra virgin olive oil, soy sauce and balsamic vinegar in a mixer, peel the apple and cut it into regular cubes then season it with salt, lemon and very little oil. In a frying pan, brown the bacon with extra virgin olive oil and then cut it into lozenges. Arrange the croutons on a plate and arrange the lentil purée, the olives, the diced apple and the bacon, then finish with some grated tangerine peel.
Ravioli with capon ragout, soft cheese and fiolaro broccoli
Ingredients: For the pasta: 250 g flour; 200 gr egg yolk; salt; garlic; Reserve Grana Padano. Knead and laminate until smooth. For the filling: 200 g leftover capon cut into cubes; 100 g mascarpone; 50 g Grana Padano Riserva; 50 g nutmeg; 2 egg yolks. Mix everything by arranging with the salt and prepare the ravioli. For the garnish: 200 g blanched fiolaro broccoli; 100 g stracchino or squacquerone cheese; extra virgin olive oil; lemon; butter; vegetable broth; cream. > Season the stracchino with extra virgin olive oil, lemon and cream, bringing it to a creamy consistency and blanch the fiolaro broccoli in the vegetable broth with oil and garlic.
Method: cook the ravioli in salted water, glaze them in a pan with broth and butter, then serve garnished with the stracchino cream and the golden fiolaro broccoli.
Golden panettone, lemon cream and verbena granita
Ingredients: For the granita: 500 g of water; 50 g sugar; 10 g lemon verbena. Blend everything for 4 minutes and pass through a sieve then leave to freeze in the freezer, whisking the mixture every 20 minutes to loosen it. For the lemon cream: 180 g milk; 80 g cream; 80 g egg yolks; 60 g sugar; 18 g cornstarch; 1 grated lemon zest; salt; vanilla. Heat the milk and cream with the lemon, separately mix the sugar with the cornflour, the egg yolks and the vanilla, then add the milk to the mixture and return to the heat, bringing it to the boil, adding a pinch of salt. Once the cream is cooked, add a few drops of lemon juice.
Method: cut the leftover panettone into not-too-thick slices then brush it with an egg and 50 grams of cream. Brown it in a pan with a few knobs of butter. Serve the slices on the lemon cream and the granita.
Read more from the source GQ (Italiana Edition)