Gold’s chef Claudio Arciglione lays down your Christmas menu: from starter to main, a tasty and easy to cook menu to surprise your guests.
Millefoglie pastry chicory with pecorino cheese pastry cream
250 gr baking powder
60 gr butter
250 gr flour
120 ml water
Mix the dough and let it rest. Slice so to form round shapes, place in a baking pan and bake for 8 minutes at 180 C degrees.
Pecorino cream cheese:
½ litre milk cream
100 gr Pecorino cheese
50 gr Parmesan
25 gr starch
Heat the cream milk until 82° C degrees, add the whisked yolks and all the other ingredients. Let it cool.
Prepare the salad as you would do with a normal one adding cantabric anchovies and the tomatoes which you have previously peeled, deseeded and slightly boiled.
Use a cylindrical mould to compose a “cake” with different layers, alternating crackers and the salad and season with the Pecorino cream cheese.
Artichokes and raw lobster risotto
400 gr Rice Carnaroli
400 gr artichokes
200 gr sliced lobster
Toast the risotto with butter. Clean the artichokes and make a broth for the risotto with the stems. Aside, cook the rest of the artichokes and once ready add them half way through cooking. On the side, prepare the raw lobster carpaccio laying the thin slices once serving. Season with a candied lemon: peel the lemon and slice it julienne style, and boil it in 100 gr of sugar and 100 ml of water. Let it cool. Do this another 2 times, the last time boil for 3 minutes.
Guinea-fowl with mashed potatoes and chestnuts
2 guinea-fowl breast
ground meat (chicken or others)
Make sure to prepare the guinea-fowl breasts so that they are flat (ask the butcher to prepare it for you). Mix the meat and the milk cream, cooking until tender, then add . Place the meat mix on the guinea-fowl, add some dried fruits and nuts and create a roll. Place on a baking pan on aluminium foil and bake for 12 minutes at 180° C degrees. Cook the sliced potatoes. In a baking pan create three layers with the potatoes, the minced chestnuts and the mix with milk cream. Cook everything for 20/25 minutes at 120° C degrees. Once cooled, we can shape it into any form. Place the guinea-fowl on top of it. Season with a sauce made of reduced passito cooked with salt, pepper and rosemary and tyme.
Stuffed Panettone Tortino
250 g mascarpone cheese
100 gr sugar
2 spoons Marsala
100 gr raspberry
50 gr sugar
5 gr gelatine
½ l milk
150 gr yolks
150 gr sugar
40 gr rice starch
200 gr milk chocolate
For the mascarpone cream: whisk the yolk and then mix all the ingredients. For the chocolate cream, boil the milk and add the mix of yolks, sugar and rice starch. Then add the chocolate. Place the cream in silicone sphere molds and place it in the freezer. For the raspberry sauce: heat all the ingredients and once boiling take off the heat and let cool down till reaching 35 C degrees.
On a plate, place the chocolate spheres and pour the warm raspberry cream with a spoon. Because of the hot/cold clash the sphere will be covered with a raspberry glaze. Place the
panettone slice in the dome mold, then pour the mascarpone cream and then add the spheres. Press another piece of panettone to close the panettone cakes and place in
refrigerator for a couple of hours.