Chef Federico Alessandri © 2020
Rigatoni pasta with smoked salmon and buffalo milk

Mezze Maniche (pasta) with Smoked Salmon and Buffalo Milk from my mentor 1 michelin star chef Francesco Apreda

Ingredients for 4 people

Salmone brine
Fresh salmon 1 fillet
Water 2.5 L
Salt 11.46 ounces
Dill bouquet
Red onion 1
Fennel seeds 1.76 ounces
Lime 5

Preparation:
Clean the fresh salmon removing the bones and the skin, then cut it into cubes.
In a big bowl put the water and the salt and blend until the salt is perfectly dissolves into the water. Now add the rest of the ingredients, squeeze the limes and break up the dill and onion with your hands. Add the salmon and let it marinate for 40 minutes. When finished with the marination, strain the salmon and dry it with some paper towel. Now is ready to be smoked as demonstrated during the class.

Mashed Borlotti beans:
Dry Borlotti beans- 12.35 ounces
Onion -1 ounce
Garlic
Rosemary
Lard -1 ounce
Pancetta (or bacon) -1 ounce
White pepper (Muntok)

Preparation:
Put the beans in a big bowl full of water for one night. Next boil the Borlotti for one minute in salted water to clean them from impurity. Finely dice all of the other ingredients. Add two tablespoons of extra virgin olive oil a pot and gently cook all the ingredients until cooked. Now add the beans and fill with fresh water and bring to boil. Cook until ready.
Strain the beans and mash them with a fork while stil hot.


Buffalo creamy milk:
Buffalo mozzarella -10.6 ounces
Buffalo ricotta -5.3 ounces
Low fat natural yogurt -3 ounces
Milk -100 ml

Preparation:
If you have a thermo mixer add all the ingredients, except the yogurt, and blend for 3 minutes at 104 Fahrenheit degrees, than add the yogurt.

Seaweed broth:
Water -1 liter
Kombu seaweed -0.80 ounces
Nori seaweed -1.60 ounces
Shitake mushrooms -1.60 ounces
Hondashi -1 ounces
Onion -0.80 ounces

Preparation:
Wash and clean the Kombu seaweed with a towel. In a big bowl, add the water and the Kombu and let it rest for one night (don’t throw the water , you will need it the next day to boil the seaweed). Now put the water with the Kombu in a pot, along with the Shitake mushrooms. On a very gentle flame cook the seaweed and the mushrooms until you arrive at the temperature of 194 Fahrenheit. This operation can take a long time, almost 2 hours. It is important to remove the Kombu at 194 degrees- otherwise it will change to a bitter taste!
Now add the hondashi powder to the Shitake and keep cooking for 10 minutes, then turn off the burner and add the sliced onion and the Nori seaweed. Let it rest for 10 minutes- then strain.
In a pot with salted water, boil the pasta for 4 minutes. Heat the broth in another pot. After four minutes strain the pasta and finish to cook it in a pan-adding the hot broth (like a risotto).

Composition of the plate:
Put the mashed Borlotti (warm, not hot) on the bottom of the plate, on top put the pasta and pour the warm creamy buffalo milk all around with the salmon cubes.

INGREDIENTS
• Ingredients for 4 people

• Salmone brine
• Fresh salmon 1 fillet
• Water 2.5 L
• Salt 11.46 ounces
• Dill bouquet
• Red onion 1
• Fennel seeds 1.76 ounces
• Lime 5

• Mashed Borlotti beans:
• Dry Borlotti beans- 12.35 ounces
• Onion -1 ounce
• Garlic
• Rosemary
• Lard -1 ounce
• Pancetta (or bacon) -1 ounce
• White pepper (Muntok)

• Buffalo creamy milk:
• Buffalo mozzarella -10.6 ounces
• Buffalo ricotta -5.3 ounces
• Low fat natural yogurt -3 ounces
• Milk -100 ml

• Seaweed broth:
• Water -1 liter
• Kombu seaweed -0.80 ounces
• Nori seaweed -1.60 ounces
• Shitake mushrooms -1.60 ounces
• Hondashi -1 ounces
• Onion -0.80 ounces

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