Alajmo's

Recipe

Crispy ricotta and buffalo

mozzarella cannelloni
with tomato sauce
S
Serves 4 immersion mixer for 30 seconds. Roll
14 the length of the filo dough sheet
Cannelloni around a buttered cannoli mold. Brush
12 sheets filo pastry 7 x 25 cm each the remaining 34 of the dough with egg
20 g egg whites white and lard mixture and finish rolling
10 g lard, melted the dough around mold. Bake cannoli in
0.5 g salt melted butter to grease molds 120C ventilated dry oven for 7 minutes;
remove cannoli from molds while still hot,
Ricotta cream place on a baking sheet and bake again
300 g buffalo ricotta at 170C dry oven without ventilation for
60 g grated Parmigiano 9 minutes.
10 g extra virgin olive oil
5 drops soy sauce Ricotta cream
Pinch of salt Squeeze any liquid from ricotta and puree
Hint of castor sugar with remaining ingredients for one minute.
Transfer mixture to a pastry bag.
Tomato sauce
350 g pureed canned tomatoes Tomato sauce
25 g extra virgin olive oil Saut garlic in extra virgin oil over low
3 g garlic heat, add basil, then add tomatoes, salt
2 g salt and sugar. Simmer for 3-4 minutes, then
1.5 g of castor sugar eliminate basil and garlic.
2 basil leaves
Buffalo mozzarella cubes
Buffalo mozzarella cubes Dry mozzarella cubes with absorbent
8 buffalo mozzarella 1 cm cubes paper, and mix with Parmigianino and
15 g grated Parmigianino refrigerate.

Tomato comfit Tomato comfit

150 g. tomato comfit Chop the tomato comfit and transfer to
pastry bag.
Preparation
Fresh basil leaves Preparation
Extra virgin olive oil Stuff filo pastry cannelloni, alternating
Basil pesto ricotta cream, a cube of mozzarella,
a little basil pesto, tomato comfit and
method another mozzarella cube. Seal each end
with ricotta cream. Bake at 170C. for 5
Cannelloni minutes. Serve with tomato sauce, extra
Whip egg whites, lard and salt with virgin, and fresh basil.
 Alajmo's
Recipe

Cuttlefish in the
black cappuccino
S
Serves 4 Method

Cuttlefish Cuttlefish
300 g cleaned cuttlefish, cut into Sweat onion and garlic in extra virgin oil,
small cubes add cuttlefish, brown slightly and add
150 g vegetable gelatin broth white wine a little at a time. Evaporate
30 g white wine liquid, then add cuttlefish ink and
20 g white onion, minced the vegetable gelatin broth gradually.
20 g extra virgin olive oil Cover and cook slowly until cuttlefish
14 garlic clove is tender.
12 bay leaf
Pinch of salt Potato cream
Cuttlefish ink (removed from sack while Boil potatoes in a large pot of unsalted
cleaning cuttlefish) water. Blend in Thermomix at 60C
adding milk, heavy cream, soy sauce,
Potato cream sugar and salt. Drizzle in extra virgin
450 g white potato, peeled and cut into and emulsify with boiling broth. Pour
2 cm cubes cream in a hot terrine, add chives and
100 g fresh heavy cream mix delicately.
95 g whole milk
60 g boiling vegetable gelatin broth Preparation
20 g extra virgin olive oil Place a tablespoon of cuttlefish in a
6 g salt transparent glass and cover with potato
3 g castor sugar cream. Garnish with a few drops of
3 g chives, minced cooking juice and extra virgin; sprinkle
1.5 g soy sauce with a pinch of chive.

Preparation
1 tsp. chives, minced
A few drops of extra virgin olive oil
 Alajmo's
Recipe

Hand-chopped
beef on bark
(To eat with ones fingers, dedicated to the
Brotherhood of the Knights of Le Calandre)

S
Serves 4 Method

Chopped beef Chopped beef

300 g trimmed fasone, a tender,
flavourful shoulder cut
40 g sparkling mineral water, chilled
12 g extra virgin olive oil
6 g natural white truffle paste
4 g salt
1 g castor sugar
1 chive, minced
1 drop garlic oil
A peppermill twist of black pepper
Whole wheat bread pieces
2 slices hot whole wheat bread
Pinch of unwashed coarse sea salt
Drizzle of extra virgin olive oil
1 chive, chopped
Remove the nerve structure of the meat,
chop with a knife and, in a bowl, dress
with oils, truffle paste, salt, pepper and
chive. Mix well, and add cold water.
Remove meat from bowl and refrigerate
for 10 minutes but dont wash the bowl.
Whole wheat bread pieces
Break the bread into bite-sized pieces,
place in the bowl that the meat was
dressed in, and combine with salt, extra
virgin and chives.
Truffle egg sauce
Mix mayonnaise with all ingredients to
make a fluid sauce.

Truffle egg sauce Aromatic water for hand

200 g basic mayonnaise towels
20 g cold water Pour water into a small bowl, add spices,
6 g natural white truffle paste citrus rinds and heat in the microwave on
1 g salt medium power. Add rose essence, dip
1 drop garlic oil hand towels in mixture, roll them up, and
keep warm.
Aromatic water for
hand towels Preparation
1 lt of water Spoon a strip of truffle egg sauce on a
4 drops rose essence bark serving dish or cutting board, top
2 cloves with 3 bite-sized portions of chopped
1 star anise clove beef, and slice fresh truffles over the beef.
1 cinnamon stick Place a piece of dressed whole wheat
Rind of 2 oranges bread next to beef. Place hot towel on a
Rind of 1 lemon plate and top with a star anise clove. This
dish, served with the warm bread, should
Preparation be eaten with ones hands, dipping the
12 slices fresh seasonal truffles meat in the sauce. Conclude by wiping
4 pieces of star anise hands with the aromatic hand towels.
 Alajmo's
Recipe

White risotto with Haitian

coffee powder and
Pantelleria capers
S
Serves 4 Method

1.2 lt hot hen broth Preparation

320 g Vialone Nano rice Sweat onion in extra virgin, toast rice with
100 g grated Parmigiano onion, add wine and evaporate. Add salt
60 g butter and coffee beans and proceed to add

all dishes photographed by Wowe

50 g Pantelleria capers, soaked, drained simmering hen broth, a ladleful at
and chopped a time. When rice is cooked, adjust salt,
50 g dry white wine eliminate coffee beans and energetically
12 g extra virgin olive oil stir in butter and Parmigiano, then
10 g white onion, minced emulsify with a little broth. Sprinkle a
4 gx ground espresso coffee flat plate with ground espresso, ladle
8 espresso beans risotto onto the plate, spread it, then
Pinch of salt sprinkle with chopped capers. Draw a
Hint of castor sugar line of reduced espresso on the edge of
1 ristretto cup of espresso coffee, the plate.
reduced by half