Damiano’s recipes

Ingredients For the octopus: 1 fresh octopus (about 1.5 kg) 1 onion 1 celery stalk 1 carrot 1/2 lemon 1 bay leaf 300 ml white wine water salt and pepper For the Teriyaki: 100 g soya sauce 100 g mirin 40 g sugar For the onions: 8 onions Preparation For the octopus: Put all the ingredients in a wide pot with some water keeping the octopus aside. Bring to a boil and add the octopus; boil on low flame for 1 hour. Remove from heat, let the octopus soak in its hot stock for further 30 minutes and transfer in the fridge. For the Teriyaki: Put all the ingredients in a small saucepan and boil until the liquid is reduced to 1/3. For the onions: Bake the onions peeled at 300 °F for 1 hour. In a saltière (low-sides and thick bottom saute pan) toss the tentacles in hot oil until browned. Plating: In a sauté pan (low-sided pan with a thick base) with hot oil, roast the octopus tentacles. When they are golden brown, lower the heat, dry the oil remaining in the pan with kitchen paper and then glaze with the teriyaki sauce.Serve by placing the tentacles next to the caramelised onion and season with the teriyaki sauce.

Ingredients 120 g rump roast from Piedmontese meat the juice of half lemon 5 shavings of top-quality Parmesan cheese 10 leaves of corn salad 1 garlic clove 1 spoon extra-vergin olive oil salt and pepper Preparation Finely chop the rump meat with a sharp knife. Transfer the meat in a steel bowl, adding the oil, lemon juice and peeled garlic; season with salt and pepper. Stir well and mix using two forks; adjust the seasoning to taste. Place the meat on a plate using a mould. Arrange the Parmesan shavings over top and finish off with the corn salad leaves. Drizzle with oil and serve.

Ingredients For the stuffing: 1 kg meat from Piedmontese veal 1 kg capocollo (a cut of pork – neck and shoulder) 1 rabbit 4 carrots 3 onions 3 celery stalks 2 garlic cloves 1 bunch of young chard 2 eggs 100 g Parmesan cheese 1 l white wine muscat, thyme, sage and rosemary extra virgin olive oil salt and pepper For the pasta: 1 kg plain flour 800 g pasteurised egg yolks Preparation For the stuffing: Cut the meat into pieces.Wash, peel and dice the carrots, onions, celery. Heat some oil in a pan and roast the meat. In another frying pan, heat further oil and sauté the garlic and vegetables. Add them to the meat and pour the wine. Stir in the chopped herbs and adjust salt and pepper to taste. Bake at 300 °F for 3 hours.Wash the chard removing the stalks and add to the meat and vegetables. Put the mixture through a mincer. Sprinkle with Parmesan, season with pepper, salt, muscat and add the eggs mixing until smooth. For the pasta: Mix the flour and egg yolks; use your hands to form the dough into a ball and let rest for 10 minutes. Roll out two fine sheets. With a spoon place the stuffing on a sheet, cover with the other one, close both the ends of the stuffed puffs (typically pinching the sheet – the plin) and cut the wrapped agnolotti. Cook them in salted boiling water for 3 minutes and toss with some meat cooking juice. Cooking Cook them in boiling salted water for 3 minutes and toss them in a little of the sauce obtained during the cooking of the filling.

Ingredients 100 g of Acquerello rice (Carnaroli) 10 Fresh mussels 1 young white onion 1/2 Glass of white wine (Valsellera Brut) 1 courgette 200 ml of water Juice of one lemon Freshly chopped chervil to taste extra virgin olive oil salt and pepper Preparation With a small knife open the mussel shells and save the mussels with their liquid. Peel and slice the onions thinly. Wash and slice the courgette into rounds; not too thin. Add the rice with a little oil to a pan. Heat the pan and toast until the rice becomes warm. Add the wine and leave to evaporate. Then add the water, shelled mussels with their liquid, the onions and the courgette. Season lightly and cook for 15 minutes in a pre-heated oven at 185°C. Vigorously stir in oil, pepper, lemon juice and chervil to taste and serve immediately.

Ingredients 250 g sirloin from Piedmontese beef 3-4 garlic cloves 100 g puff pastry 2 spring onions 1 eggplant 1 tomato 1 sprig of thyme 1 sprig of basil 50 g veal cooking juice 1 glass of extra-virgin olive oil 100 g butter salt and pepper Preparation Tie the meat in a compact squared shape and season with salt and pepper. Heat some oil in a frying pan and brown the meat on both sides. Keep on cooking in butter, with garlic and thyme. Roll out the pastry with a pin and pit the dough sheet with a fork to avoid it puffing up. Bake it at 180 °C for 12 minutes. Heat some oil in a frying pan and sauté 1 chopped spring onion. Dice the peeled eggplant and add it to the onion in the pan. Dice the peeled tomato and sauté in oil for a few minutes. Peel and julienne the other onion and plunge into an ice water bath. To make the millefeuille, arrange layers of pastry, eggplant, tomato, finishing with basil leaves and onion julienned over the top. Drizzle with veal cooking juice and serve.

Ingredients 1 Sambucano lamb shoulder (about 1 kg) 100 g broad beans 1 garlic bulb 20 g capers thyme mint 5 rosemary flowers 1 spring onion 50 g lamb cooking juice 1 glass of extra-virgin olive oil butter salt and pepper Preparation Let the boneless lamb shoulder rest in a marinade of garlic, capers, a thyme sprig, pepper and some oil for 8 hours. Drain the lamb removing the capers, garlic and thyme; adjust salt to taste and set aside vacuum-packed. Steam at 70°C for 12 hours. Finely slice the spring onion and stew in a frying pan with butter and a sprig of mint for 5 minutes on low flame. Add the peeled beans, adjust with salt and pepper. Pour some water and cook for 5 minutes. In a saltière (low-sides and thick bottom saute pan) heat the oil, roast the lamb and brown it on each side. Add some butter, thyme, a garlic clove in order to flavour the meat. Place the beans and the meat lamb in a plate, sprinkle with lamb cooking juice and finish off with rosemary flowers.

Ingredients For the pudding: 5 eggs 175 g of sugar 100 g of cocoa 150 g of crushed amaretti biscuits 50 g of Amaretto di Saronno 1 lt of milk For the caramel: 225 g of sugar 75 g of water Preparation For the caramel: Dissolve the sugar in the water and pour into the mould. For the pudding: Bring the milk to the boil. In a bowl mix the eggs, sugar and cocoa powder. Add the crushed amaretti biscuits and liqueur. Boil the milk and pour over the mixed ingredients. Add the mixture to the mould. Cook in a bain-marie in the oven at 150 °C for 50 minutes. Leave to cool to room temperature and then transfer to the refrigerator for at least 12 hours before serving.

Ingredients For the coffee jelly: 250 g espresso 40 g sugar 1,8 g agar agar (natural gelling and thickening agent) For the hazelnut ice-cream: 1 l fresh milk 300 g cream 300 g sugar 50 g glucose 180 g egg yolks 120 g hazelnut paste For the Tiramisù mousse: 80 g egg yolks 160 g sugar 50 g Amaretto di Saronno Italian liqueur 500 g Mascarpone cheese 250 g single cream To finish: cocoa powder Preparation For the coffee jelly: Put all the ingredients in a small saucepan and bring to a boil. Let cool and blend in a food processor. For the hazelnut ice-cream: Bring the milk to a boil. Mix the other ingredients until smooth in a bowl and pour in the milk. Bring to 82°C and filter. Let cool and stir until creamy and thickened. For the Tiramisù mousse: Make a zabaione cream with sugar, egg yolks and Amaretto di Saronno. Stir in the Mascarpone cheese and single cream. Presentation: In a crystal cup arrange layers of coffee jelly on the bottom, hazelnut ice-cream and whipped Tiramisù mousse. Sprinkle it with cocoa powder before serving.