INSPIRATION
Let us speak of a singular dish: this recipe is the very first that we, co-chefs of Wistu00e8ria, conjured within the sacred walls of our kitchen.
It is a lukewarm spaghettino, masterfully creamed with an emulsion of Chioggia radicchio poached in red wine, harmonized with a dusting of hibiscus, an infusion of pink peppercorn oil, and the delicate caviar of finger lime.
On the surface, it appears a simple creation, yet it conceals a complexity that has utterly ravished our palate: acidic vibrations alternate with bitter resonances which, traversing the floral notes of pink peppercorn, find their ultimate expression. One might say it is a dish carrying our true essence u2014 for we delight in the belief that our simplicity and authenticity, as human souls even before culinary artisans, become our greatest strength. Just as it is in this recipe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Radicchio of Treviso (see Note
at the foot of the page)
Red wine
Butter
Maize oil
Sherry vinegar
Pink peppercorn oil
Secated hibiscus
Sumac powder
Pink peppercorn
Salt
Lyophilized kaffir lime
Timut pepper
Glucose syrup
Salt
Gelespessa 0.5%
Strawberry grape
Salt 2% (for fermentation)
Cold cream gel 4%
Finger lime
Spaghetti (Az. Fracasso, Rovigo)
Salted water
4kg
700 ml
200 g
100 g
80 g
37 g
15 g
15 g
10 g
8 g
2 g
2 g
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
FOR THE RADICCHIO NECTAR
Chicory cream
Chicory glaze
Coulis of fermented strawberry grape
Lemon juice
Pink peppercorn oil
Salt
1 kg
350 g
330 g
33 g
37 g
8 g
FOR THE RADICCHIO ESSENCE
Treviso Radicchio
Red Wine
Sherry Vinegar
Butter
Salt
Espessa Gel 0.5%
1 kg
700 ml
80 g
200 g
To taste
To taste
FOR THE RADICCHIO GLAZE
Radicchio of Chioggia
Glucose syrup
3 kg
To taste
FOR THE PINK PEPPERCORN INFUSED OIL
Pink peppercorn
Corn oil
10 g
100 g
FOR THE FERMENTED ISABELLA GRAPES
Grapes of the strawberry vine
Salt 2%
Cold gel cream 4%
Q.s.
Q.s.
Q.s.
FOR THE HARMONY OF DUSTS
Dried hibiscus
Powdered sumac
Lyophilized Kaffir lime
Timut pepper
15 g
15 g
2 g
2 g
FOR THE FINGER LIME AND THE ART OF PRESENTATION
Finger lime caviar
Spaghetti (Azienda
Fracasso, Rovigo)
Salted water
Nectar of chicory
Fermented concord grape
Salt
Acidity
Powdered essences
Infusion of pink peppercorn oil
Finger lime
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the radicchio sauce:
Combine and blend the radicchio cream, the radicchio glaze, the fermented concord grape coulis, the lemon juice, the pink pepper oil, and the salt according to the specified proportions.For the radicchio cream:
Gently brown the chicory, coarsely cut into wedges, in butter. Once golden, deglaze with vinegar. Then proceed with the red wine and allow the alcohol to entirely evaporate. If necessary, add water to complete the cooking of the radicchio. Blend whilst still warm in the Thermomix, season with salt, and pass through a fine sieve. Bind in the Thermomix using 0.5% xanthan gum (gelespessa).For the radicchio glaze:
Coarsely chop the radicchio. Cook sous-vide in a steam oven for 40 minutes. Allow to cool slightly and blend very coarsely with an immersion blender. Using a cloth, wring the radicchio fiber to extract its pure essence. Reduce in a wide, heavy-bottomed saucepan over gentle induction heat. Halfway through the reduction, filter through a cloth. Once reduced to 10% of its original weight, taste and finish with glucose syrup as needed to temper the bitterness.For the pink pepper oil:
Combine all ingredients in a Pacojet beaker. Blend coarsely with an immersion blender and freeze. Once thoroughly frozen, pacotize and repeat this process twice. Strain through a cloth and store in small vacuum seal bags. Freeze and preserve in the freezer.For the fermented concord grape:
Ferment the thoroughly washed concord grape berries with 2% salt in a vacuum bag for 5 days. Pass through a juice extractor, bind with 4% cold cream gel (gelcrema), and store in pastilles.For the powder blend:
Grind all ingredients in a spice miller. Strain through a fine sieve. Store in a small jar, away from light and sources of heat.For the finger lime:
Halve the fruit and gently squeeze the ends to release its delicate pearls. Remove any seeds. Portion into pastilles and freeze. Vacuum pack and preserve in the freezer.For the plating:
Cook the spaghetti (Azienda Agricola Fracasso, Rovigo) in salted water for 10 minutes. Toss in a bowl with the radicchio cream and the fermented concord grape. Adjust the seasoning and acidity. Utilizing a pastry cutter, shape a elegant nest of pasta, dress it with the powders and the pink pepper oil, and crown it with a central quenelle of finger lime.NOTE:
1310 g of Treviso Radicchio (1kg for the cream, 3kg for the glaze from which to extract the juice reduced to 10%, for an estimated total of approximately 1310g of raw ingredient utilized in the balance of the sauce)
INSPIRATION
Let us speak of a singular dish: this recipe is the very first that we, co-chefs of Wistu00e8ria, conjured within the sacred walls of our kitchen.
It is a lukewarm spaghettino, masterfully creamed with an emulsion of Chioggia radicchio poached in red wine, harmonized with a dusting of hibiscus, an infusion of pink peppercorn oil, and the delicate caviar of finger lime.
On the surface, it appears a simple creation, yet it conceals a complexity that has utterly ravished our palate: acidic vibrations alternate with bitter resonances which, traversing the floral notes of pink peppercorn, find their ultimate expression. One might say it is a dish carrying our true essence u2014 for we delight in the belief that our simplicity and authenticity, as human souls even before culinary artisans, become our greatest strength. Just as it is in this recipe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Radicchio of Treviso (see Note
at the foot of the page)
Red wine
Butter
Maize oil
Sherry vinegar
Pink peppercorn oil
Secated hibiscus
Sumac powder
Pink peppercorn
Salt
Lyophilized kaffir lime
Timut pepper
Glucose syrup
Salt
Gelespessa 0.5%
Strawberry grape
Salt 2% (for fermentation)
Cold cream gel 4%
Finger lime
Spaghetti (Az. Fracasso, Rovigo)
Salted water
4kg
700 ml
200 g
100 g
80 g
37 g
15 g
15 g
10 g
8 g
2 g
2 g
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
FOR THE RADICCHIO NECTAR
Chicory cream
Chicory glaze
Coulis of fermented strawberry grape
Lemon juice
Pink peppercorn oil
Salt
1 kg
350 g
330 g
33 g
37 g
8 g
FOR THE RADICCHIO ESSENCE
Treviso Radicchio
Red Wine
Sherry Vinegar
Butter
Salt
Espessa Gel 0.5%
1 kg
700 ml
80 g
200 g
To taste
To taste
FOR THE RADICCHIO GLAZE
Radicchio of Chioggia
Glucose syrup
3 kg
To taste
FOR THE PINK PEPPERCORN INFUSED OIL
Pink peppercorn
Corn oil
10 g
100 g
FOR THE FERMENTED ISABELLA GRAPES
Grapes of the strawberry vine
Salt 2%
Cold gel cream 4%
Q.s.
Q.s.
Q.s.
FOR THE HARMONY OF DUSTS
Dried hibiscus
Powdered sumac
Lyophilized Kaffir lime
Timut pepper
15 g
15 g
2 g
2 g
FOR THE FINGER LIME AND THE ART OF PRESENTATION
Finger lime caviar
Spaghetti (Azienda
Fracasso, Rovigo)
Salted water
Nectar of chicory
Fermented concord grape
Salt
Acidity
Powdered essences
Infusion of pink peppercorn oil
Finger lime
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the radicchio sauce:
Combine and blend the radicchio cream, the radicchio glaze, the fermented concord grape coulis, the lemon juice, the pink pepper oil, and the salt according to the specified proportions.For the radicchio cream:
Gently brown the chicory, coarsely cut into wedges, in butter. Once golden, deglaze with vinegar. Then proceed with the red wine and allow the alcohol to entirely evaporate. If necessary, add water to complete the cooking of the radicchio. Blend whilst still warm in the Thermomix, season with salt, and pass through a fine sieve. Bind in the Thermomix using 0.5% xanthan gum (gelespessa).For the radicchio glaze:
Coarsely chop the radicchio. Cook sous-vide in a steam oven for 40 minutes. Allow to cool slightly and blend very coarsely with an immersion blender. Using a cloth, wring the radicchio fiber to extract its pure essence. Reduce in a wide, heavy-bottomed saucepan over gentle induction heat. Halfway through the reduction, filter through a cloth. Once reduced to 10% of its original weight, taste and finish with glucose syrup as needed to temper the bitterness.For the pink pepper oil:
Combine all ingredients in a Pacojet beaker. Blend coarsely with an immersion blender and freeze. Once thoroughly frozen, pacotize and repeat this process twice. Strain through a cloth and store in small vacuum seal bags. Freeze and preserve in the freezer.For the fermented concord grape:
Ferment the thoroughly washed concord grape berries with 2% salt in a vacuum bag for 5 days. Pass through a juice extractor, bind with 4% cold cream gel (gelcrema), and store in pastilles.For the powder blend:
Grind all ingredients in a spice miller. Strain through a fine sieve. Store in a small jar, away from light and sources of heat.For the finger lime:
Halve the fruit and gently squeeze the ends to release its delicate pearls. Remove any seeds. Portion into pastilles and freeze. Vacuum pack and preserve in the freezer.For the plating:
Cook the spaghetti (Azienda Agricola Fracasso, Rovigo) in salted water for 10 minutes. Toss in a bowl with the radicchio cream and the fermented concord grape. Adjust the seasoning and acidity. Utilizing a pastry cutter, shape a elegant nest of pasta, dress it with the powders and the pink pepper oil, and crown it with a central quenelle of finger lime.NOTE:
1310 g of Treviso Radicchio (1kg for the cream, 3kg for the glaze from which to extract the juice reduced to 10%, for an estimated total of approximately 1310g of raw ingredient utilized in the balance of the sauce)
INSPIRATION
Let us speak of a singular dish: this recipe is the very first that we, co-chefs of Wistu00e8ria, conjured within the sacred walls of our kitchen.
It is a lukewarm spaghettino, masterfully creamed with an emulsion of Chioggia radicchio poached in red wine, harmonized with a dusting of hibiscus, an infusion of pink peppercorn oil, and the delicate caviar of finger lime.
On the surface, it appears a simple creation, yet it conceals a complexity that has utterly ravished our palate: acidic vibrations alternate with bitter resonances which, traversing the floral notes of pink peppercorn, find their ultimate expression. One might say it is a dish carrying our true essence u2014 for we delight in the belief that our simplicity and authenticity, as human souls even before culinary artisans, become our greatest strength. Just as it is in this recipe.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Radicchio of Treviso (see Note
at the foot of the page)
Red wine
Butter
Maize oil
Sherry vinegar
Pink peppercorn oil
Secated hibiscus
Sumac powder
Pink peppercorn
Salt
Lyophilized kaffir lime
Timut pepper
Glucose syrup
Salt
Gelespessa 0.5%
Strawberry grape
Salt 2% (for fermentation)
Cold cream gel 4%
Finger lime
Spaghetti (Az. Fracasso, Rovigo)
Salted water
4kg
700 ml
200 g
100 g
80 g
37 g
15 g
15 g
10 g
8 g
2 g
2 g
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
To taste
FOR THE RADICCHIO NECTAR
Chicory cream
Chicory glaze
Coulis of fermented strawberry grape
Lemon juice
Pink peppercorn oil
Salt
1 kg
350 g
330 g
33 g
37 g
8 g
FOR THE RADICCHIO ESSENCE
Treviso Radicchio
Red Wine
Sherry Vinegar
Butter
Salt
Espessa Gel 0.5%
1 kg
700 ml
80 g
200 g
To taste
To taste
FOR THE RADICCHIO GLAZE
Radicchio of Chioggia
Glucose syrup
3 kg
To taste
FOR THE PINK PEPPERCORN INFUSED OIL
Pink peppercorn
Corn oil
10 g
100 g
FOR THE FERMENTED ISABELLA GRAPES
Grapes of the strawberry vine
Salt 2%
Cold gel cream 4%
Q.s.
Q.s.
Q.s.
FOR THE HARMONY OF DUSTS
Dried hibiscus
Powdered sumac
Lyophilized Kaffir lime
Timut pepper
15 g
15 g
2 g
2 g
FOR THE FINGER LIME AND THE ART OF PRESENTATION
Finger lime caviar
Spaghetti (Azienda
Fracasso, Rovigo)
Salted water
Nectar of chicory
Fermented concord grape
Salt
Acidity
Powdered essences
Infusion of pink peppercorn oil
Finger lime
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
Q.b.
CURATION
For the radicchio sauce:
Combine and blend the radicchio cream, the radicchio glaze, the fermented concord grape coulis, the lemon juice, the pink pepper oil, and the salt according to the specified proportions.For the radicchio cream:
Gently brown the chicory, coarsely cut into wedges, in butter. Once golden, deglaze with vinegar. Then proceed with the red wine and allow the alcohol to entirely evaporate. If necessary, add water to complete the cooking of the radicchio. Blend whilst still warm in the Thermomix, season with salt, and pass through a fine sieve. Bind in the Thermomix using 0.5% xanthan gum (gelespessa).For the radicchio glaze:
Coarsely chop the radicchio. Cook sous-vide in a steam oven for 40 minutes. Allow to cool slightly and blend very coarsely with an immersion blender. Using a cloth, wring the radicchio fiber to extract its pure essence. Reduce in a wide, heavy-bottomed saucepan over gentle induction heat. Halfway through the reduction, filter through a cloth. Once reduced to 10% of its original weight, taste and finish with glucose syrup as needed to temper the bitterness.For the pink pepper oil:
Combine all ingredients in a Pacojet beaker. Blend coarsely with an immersion blender and freeze. Once thoroughly frozen, pacotize and repeat this process twice. Strain through a cloth and store in small vacuum seal bags. Freeze and preserve in the freezer.For the fermented concord grape:
Ferment the thoroughly washed concord grape berries with 2% salt in a vacuum bag for 5 days. Pass through a juice extractor, bind with 4% cold cream gel (gelcrema), and store in pastilles.For the powder blend:
Grind all ingredients in a spice miller. Strain through a fine sieve. Store in a small jar, away from light and sources of heat.For the finger lime:
Halve the fruit and gently squeeze the ends to release its delicate pearls. Remove any seeds. Portion into pastilles and freeze. Vacuum pack and preserve in the freezer.For the plating:
Cook the spaghetti (Azienda Agricola Fracasso, Rovigo) in salted water for 10 minutes. Toss in a bowl with the radicchio cream and the fermented concord grape. Adjust the seasoning and acidity. Utilizing a pastry cutter, shape a elegant nest of pasta, dress it with the powders and the pink pepper oil, and crown it with a central quenelle of finger lime.NOTE:
1310 g of Treviso Radicchio (1kg for the cream, 3kg for the glaze from which to extract the juice reduced to 10%, for an estimated total of approximately 1310g of raw ingredient utilized in the balance of the sauce)