Andrea Aprea: i weekend nel Cilento, i ricordi e la sua spettacolare “pastiera sferica”
Ci sono altri cibi partenopei che ricordi con piacere?
Il tuo amore per la pastiera continua?
PASTIERA SFERICA
Ingredienti e Grammi
Pastiera Sferica 8, Crema Cotta di Grano 20, Biscotto di Pasta Frolla 15, Gelato ai Canditi 10
Spuma di Ricotta Dolce all’Arancia
Zucchero a Velo 20 q.b. q.b., Zest di Arancia a Microplane
Sfera Pastiera
Ingredienti e Grammi
Zucchero 1000, Acqua 20, Colorante da Pasticceria q.b.
Procedimento:
Portare l’isomalto alla temperatura di 150°Gradi. Aggiungere il colorante. Portare il composto a 180 Gradi. Spostare dal fuoco e con l’aiuto di un mestolo aggiungere l’acqua. Versare il composto ottenuto su un silpat. Con quest’ultimo lavorare lo zucchero ancora caldo per amalgamare bene il tutto piegandolo più volte su se stesso fino ad ottenere l’effetto satinato. Soffiare la massa ancora calda (90°/100°C), fino ad avere una sfera dalla superfice sottile. Far raffreddare e creare una apertura sulla base che servirà poi per inserire la spuma di ricotta.
Gelato ai Canditi
Ingredienti e Grammi
Latte 1000, Panna 200, Burro 50 ,Tuorlo d’Uovo 250 ,Zucchero 220 ,Neutro 10 ,Limone Candito ,Brunoise 400, Arancia Candita Brunoise 400
Procedimento:
Lavorare tutto come crema inglese, alla fine aggiungere i canditi tritati e mantecare.
Crema Cotta al Grano
Ingredienti e Grammi
Grano Cotto 1112, Latte 2225, Tuorlo d’Uovo 450, Vaniglia 1 stecca ,Limone Zeste 1 ,Arancia Zeste 1, Zucchero 315, Maizena 145, Burro 225
Procedimento:
Lavorare tuorli zucchero e maizena, portare a ebollizione il latte con la stecca di vaniglia. Versare il latte caldo sul composto di uova zucchero e maizena e continuare la cottura delicatamente. Aggiungere il grano cotto le zerste di agrumi infine il burro. Raffreddare in abbattitore
Spuma di Ricotta Dolce all’Arancia
Ingredienti e Grammi
Latte 125, Albume 100, Ricotta di Bufala 250, Zucchero 35, Essenza di Fiori d’Arancio 1 ,Colla di Pesce 1 foglio
Procedimento:
Lavorare la ricotta di bufala con lo zucchero, aggiungere il latte tenendone una piccola parte da scaldare e in cui sciogliere la colla di pesce, aggiungere l’essenza di fiori d’arancio e in ultimo l’albume, incorporare la colla di pesce al composto, passare al chinoix fine e caricare il sifone con 2 cariche.
Componimento del Piatto:
Alla base di una fondina disporre la crema di grano cotto aiutandosi con un coppa pasta cilindrico del diametro di 7 cm. Sulla crema appoggiare il disco di frolla precedentemente coppato della medesima dimensione e posizionare 3 pz di canditi all’arancia 3 pz di canditi al limone e 3 pz di canditi al cedro. Aggiungere una pallina di gelato ai canditi e riempire la sfera di isomalto con la spuma della pastiera. Appoggiare la sfera sulla base della composta nella fondina. Spolverare con lo zucchero a celo e adagiare le zest di arance.
INFO
VUN
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Andrea Aprea at Restaurant VUN since 2011, first Michelin star in 2013, second Michelin star in 2018. Several experiences around the world, touching cities like London, Kuala Lumpur, Ravello, Florence, Lake of Garda.. to mention few.
VUN is located in the centre of Milan – one step away from Galleria Vittorio Emanuele II, Alla Scala Opera House and via Montenapoleone – the restaurant’s name means “one” in Milanese dialect; a name that indicates a desire to express a strong bond with the city and the territory, but is also an ideal synthesis of the chef’s philosophy that encompasses Italian culinary tradition and its Neapolitan roots.
Restaurant VUN is the domain of a young Neapolitan chef in whose cuisine you find echoes of dishes and products from Naples In this elegant and cosmopolitan restaurant decorated in neutral colors and adorned with drapery, Neapolitan chef Andrea Aprea serves the best of traditional Italian cuisine and a few dishes with the immediately recognizable character of his native city.
THE INTERVIEW
A traditional dessert in the Easter period. It was present everywhere, in the shops, at the market, in every house. I remember that intense scent in the stairs and in the courtyard of the condominium that was becoming the stage of exchangin gifts, where the pastiera was the protagonist.
The women of the palace competed to prepare the best pastiera and there was no lack of colorful discussions about the ingredients … if the wheat should be whole, all smoothie or half smoothie … and if the ricotta should be cow or sheep …. and so on…
Two classics of the ‘recovery kitchen’: Il casatiello, a pagan cottage made of flour, water, salt and pepper dough, yeast, lard, that is lard and “ncoppa” eggs. Another delight is the tortano, a mixture that recovered everything that was left in the pantry, from the cheese skins to the leftovers of cured meats.
A ‘pastiera my style,’ which I called ‘spherical’ and which means the evolution of the classic Neapolitan dessert.
Sure and Happy Easter!
SPHERICAL PASTIERA RECIPE BY ANDREA APREA
Ingredients: | Grams |
Spherical Pastiera | 8 |
Cream of cooked wheat grain | 20 |
Shorcrust pastry cookies | 15 |
Ice cream with candied fruit | 10 |
Sweet ricotta mousse with orange
Powdered Sugar |
20
q.b. |
Orange zest | q.b. |
Spherical Pastiera
Ingredients: | Grams |
Sugar | 1000 |
Water | 20 |
Pastry coloring | q.b. |
Method:
Bring the isomalt to a temperature of 150°. Add the coloring and bring the mixture to 180°. Remove from the heat and add the water with a ladle. Spread the mixture onto a silpat, continue to spread the liquid quickly to make sure it is blended; in order to get a satin effect, fold it over several times. Pump air through the blowing tube into the hot mass (90°/100°C), until it expands to create a thin sphere. Let it to cool and press down gently until a hole is cut through the sugar: the hole will be used to fill the sphere with the ricotta mousse.
Ice cream with candied fruit
Ingredients: | Grams |
Milk | 1000 |
Whipping cream | 200 |
Butter | 50 |
Egg yolk | 250 |
Sugar | 220 |
Ice cream stabilizer (Neutro) | 10 |
Brunoise candied lemon | 400 |
Brunoise candied orange | 400 |
Method:Mix and whisk all the ingredients as if you are making a crème anglaise; at the end add the candied fruit chopped in pieces.
Cream of cooked wheat grain
Ingredients: | Grams |
Cooked wheat grain | 1112 |
Milk | 2225 |
Egg yolk | 450 |
Vanilla | 1 pod |
Lemon Zest | 1 |
Orange Zest | 1 |
Sugar | 315 |
Cornstarch | 145 |
Butter | 225 |
Method:
Mix the egg yolks with the sugar and the cornstarch; in the meantime, bring the milk and the vanilla pod to the boil. Pour the hot milk onto the mixture of egg yolk, sugar and cornstarch and keep cooking it gently. Add the cooked wheat grain, the lemon and orange zest and the butter. Allow to cool in a blast chiller.
Sweet ricotta mousse with orange
Ingredients: | Grams |
Milk | 125 |
Egg white | 100 |
Buffalo ricotta | 250 |
Sugar | 35 |
Orange blossom extract | 1 |
Gelatine leaves | 1 leaf |
Method:
Mix the buffalo ricotta and the sugar, add the milk, but keep a little bit of it on a side. Use the remaining milk to melt the gelatine leaf by heating and stirring them together. Add the orange blossom extract and the egg white to the ricotta mix. At the end add also the melted gelatine and make sure everything is well incorporated. Filter the mixture through a chinois strainer and place it into a siphon with two charges.
Plating:
Place the cream of cooked wheat grain on the bottom of a bowl; to do this, use a 7 cm diameter pastry ring. On top of the cooked wheat grain, lay the shortcrust pastry disc (previously shaped with the same pastry ring used for the cooked wheat grain). Place 3 pieces of candied orange, 3 pieces of candied lemon and 3 pieces of candied cedar. Add a scoop of ice cream; fill the isomalt sphere with the ricotta mousse and place the sphere in the bowl. Sprinkle with powdered sugar and lay the orange zest carefully.
INFO
VUN