Ingredients 配料
Tripe 牛肚
500gr Tripe cap or reticulum 500克牛肚帽或蜂巢胃
600 gr Peeled tomatoes 600克去皮西红柿
150 gr Carrots 150克胡萝卜
150 gr Celery 150克芹菜
100 gr Onion 100克洋葱
60 gr Ham fat 60克火腿脂肪
1 n garlic clove 1个大蒜瓣
10 gr Fresh mint leaves 10克新鲜薄荷叶
10 gr Extra Virgin olive oil 10克特级初榨橄榄油
2 gr Salt 2克盐
Tripe Preparation 牛肚制作步骤
Step 1
Start by marinating the tripe in a liter of water where you have mixed 40 gr salt and 40 gr sugar.
Cover with plastic wrap and refrigerate for 12 hours.
首先，将牛肚浸泡在一升水中，水中混合 40 克盐和 40 克糖。
用保鲜膜覆盖，放入冰箱冷藏 12 小时。
Step 2
Now devote yourself to preparing the dressing.
Finely chop the previously cleaned onion, celery and carrot. Also cut the ham fat into chunks and set aside.
In a tall saucepan pour a round of extra virgin olive oil, add the ham fat and let it sweat for a few minutes. Add the previously chopped vegetables and sauté them, then pour in the peeled tomatoes, mint leaves, salt and let cook for 30 to 40 minutes.
Once cooked, whisk it all together.
现在准备调味料
将之前清理好的洋葱、芹菜和胡萝卜切碎，也将火腿脂肪切成块并放在一边。
在一个高的平底锅中倒入一圈特级初榨橄榄油，加入火腿脂肪，让其煸炒几分钟。加入之前切碎的蔬菜并翻炒，然后倒入去皮的西红柿、薄荷叶、盐，煮 30 至 40 分钟。
煮好后，将其全部搅拌在一起。
Step 3
Once the time for marinating the tripe has elapsed, rinse it thoroughly under fresh water, place it in a vacuum bag and add 150 g of sauce (the remaining seasoning set aside) and a few mint leaves.
Vacuum out the air with a vacuum machine and place the bag in a thermostatic bath at 74° for 24 hours.
Once your tripe is cooked, cut and open the bag containing the tripe and add the meat juices to the previously prepared sauce and boil together for a few minutes. Cut your tripe into pieces.
一旦牛肚的腌制时间结束，用新鲜水彻底冲洗，将其放入真空袋，并加入 150 克酱汁（剩余的调味料搁置一旁）和几片薄荷叶。
用真空机抽出空气，然后将袋子放入 74 度的恒温浴中 24 小时。
当牛肚煮熟后，切开装牛肚的袋子，将肉汁加入之前准备好的酱汁中，一起煮几分钟。把牛肚切成块。
Pecorino Romano Cream 罗马绵羊奶酪奶油
250 ml Whole milk 全脂牛奶250ml
50 gr Pecorino Romano cheese 罗马绵羊奶酪50克
10 gr Cornstarch 玉米淀粉10克
Pecorino Romano Cream Preparation 罗马绵羊奶酪奶油制作步骤
Step 1
Place the milk together with the cornstarch in a saucepan, stir and bring to a boil. Turn off the heat and add the previously grated Pecorino Romano cheese. Mix well.
将牛奶和玉米淀粉放入平底锅中，搅拌均匀并煮沸。关火，加入之前磨碎的罗马绵羊奶酪。充分搅拌。
Glacial Mint Oil - 冰川薄荷油
25 gr Glacial Mint Leaves 冰川薄荷叶25克
200 ml Grapeseed Oil 葡萄籽油200毫升
Glacial Mint Oil Preparation 冰川薄荷油制作步骤
Step 1
Pull off the leaves of the glacial mint.
(Do not blanch the leaves before blending because then you will just get a bland, flavorless oil. The heat that the blending will give off will be more than enough to get a wonderful green).
Add the oil to the blender, insert the glacial mint leaves and blend for three to four minutes at maximum speed. The oil will be ready when you see that it is hot enough.
摘下冰川薄荷的叶子。
（在搅拌前不要焯烫叶子，因为那样只会得到一种平淡无味的油。搅拌产生的热量就足以得到美妙的绿色）
将油加入搅拌机，放入冰川薄荷叶，以最高速度搅拌三到四分钟。当您看到油足够热时，就做好了。
Step 2
Strain the oil through a fine-mesh strainer with gauze and then place it in a piping bag. Hang the sac à poche upside down and place it in the refrigerator for an hour for the water to separate from the oil. After the necessary time has elapsed, cut off the tip of the sac à poche and remove the first ml that will be grass and water.
用带有纱布的细网过滤器过滤油，然后将其放入裱花袋中。将裱花袋倒挂，放入冰箱一小时，使水与油分离。必要的时间过去后，剪掉裱花袋的尖端，去除最先的几毫升，那是下层的草和水。
Plating 摆盘
Place a ladleful of the sauce in a bowl, add the previously chopped tripe, a drizzle of glacial mint oil, and the Pecorino Romano cream. Decorate with mint leaves.
在碗中放入一勺酱汁，接着加入先前切好的牛肚，淋上少许冰川薄荷油以及罗马绵羊奶酪奶油。最后用薄荷叶进行装饰。
Ingredients 配料
Ingredients for the farce and coat 馅料和外皮的食材
1 pcs Iberian pork fillet 1块伊比利亚猪里脊
200 mL Cream 200毫升奶油
100 g Egg white 100克蛋清
150 g Chicken breast 150克鸡胸
125 g Spinach 125克菠菜
Schallots - small cubes 小洋葱-切成小方块
4 pcs Button mushrooms 4个纽扣蘑菇
Salt 盐
Pepper 胡椒粉
Preparation 准备步骤
Step 1
First, blanch the spinach, then transfer it to ice water and drain. Parry the Iberian pork fillet and chicken breast. Store the pork fillet in the fridge.
首先将菠菜焯一下，然后转入冰水中，沥干水分。略过伊比利亚猪排和鸡胸肉，将猪排放入冰箱冷藏。
Step 2
For the farce: Mix 150 gr. pork trimmings with the chicken breast. Then add cream, egg white, salt, and pepper and mix until smooth. Monitor temperature and stop mixing when warm. Take out the half of the farce and add the blanched spinach. Then press through a sieve with a dough scraper.
混合150克猪肉配鸡胸肉。然后加入奶油、蛋白、盐和胡椒粉搅拌均匀。监测温度，当温度升高时停止搅拌。取出一半的闹剧，放入焯过的菠菜。然后用刮面机压过筛子。
Step 3
Cut the button mushrooms into slices and fry in neutral oil, add the shallots and season with salt and pepper. Then chop and mix with the rest of the pork-chicken farce.
将小蘑菇切成片，在中性油中煎炸，加入小洋葱，用盐和胡椒调味，然后切碎并与剩下的猪肉馅混合。
Step 4
After spreading the spinach - farce on the mold, then the other farce on top. Tap to remove air bubbles.
Transfer to a tray and cover with plastic foil. Steam at 70 degrees Celsius for around 10 -12 minutes, then cool down.
在模具上铺上菠菜馅料，然后放上其他馅料，轻拍以去除气泡。
在托盘上转移，并用保鲜膜覆盖，在70摄氏度下蒸煮约10-12分钟，然后冷却。
Step 5
Then lay some plastic foil on your worktop and turn around the steamed farce mold. Then spread another time a thin layer of mushroom-pork farce on top, so that everything holds together. Season the pork fillet with salt and pepper. Then arrange the fillet on top.
然后在您的工作台上铺上一些保鲜膜，将蒸好的馅料模具翻转过来。然后再在顶部铺上一层薄薄的蘑菇 - 猪肉馅料，以使所有部分粘在一起。用盐和胡椒粉给猪里脊调味。然后将里脊放在上面。
Step 6
Wrap the pork roll in plastic foil and aluminum foil.
Make a nice roll on there, then close the ends with a knot.
用保鲜膜和铝箔将猪肉卷包裹起来，然后卷成美观的形状，然后用一个结把两端系紧。
Step 7
Transfer the pork roll to the steamer at 70 degrees Celsius for about 15 -20 minutes. Depending on the size of the roll (inside temperature ideally around 60 degrees Celsius - it's best to measure with a thermometer).
将猪肉卷转移到 70 摄氏度的蒸笼中，蒸制约 15 - 20 分钟。这取决于卷的大小（内部温度理想情况下约 60 摄氏度 - 最好用温度计测量）。
Steamed aubergine dumplings filled with baked aubergine pulp and baked caramelized bead aubergine broth.
创意茄饺，内馅为烤茄子泥和烤焦糖珍珠茄子汤。
Ingredients 配料
Stuffing the dumplings饺子馅料
400 g Long aubergines 400克长茄子
Salt 盐
Extravirgin oil 特级初榨橄榄油
Preparazion 准备步骤
Step 1
Preheat oven to 170 degrees
Cut the aubergines in half and season them with salt and oil, seal them in aluminum foil, and bake them for one hour in the oven.
Remove them from the oven, remove the pulp with a spoon, and blend it.
Place the mixture in a pastry bag.
用铝箔密封，在烤箱中烤1小时
从烤箱中取出，用勺子取出茄子肉并搅拌均匀，放入糕点带中
Aubergine bead broth 茄子珍珠汤
6 n Aubergine 6个茄子
Salt 盐
Extravirgin oil 特级初榨橄榄油
Brown Sugar 红糖
Water 水
Step 1
Preheat oven to 170 degrees
Cut the beaded aubergines into sticks, season with extra virgin olive oil, a pinch of salt, and a sprinkling of brown sugar
Place in the oven to cook for an hour, every 10 minutes stir and check that they caramelize without burning.
Remove them from the oven and place them in a pressure cooker, cover with cold water, and cook in the pressure cooker for one hour.
Strain and obtain a broth with a unique flavour.
将烤箱预热至170°
将茄子切成条，用特级初榨橄榄油、一撮盐和少量红糖调味
用铝箔密封，在烤箱中烤1小时，每隔 10 分钟搅拌一次，并检查它们是否焦糖化而不会烧焦。
将它们从烤箱中取出，放入高压锅中，加入冷水，盖上盖子，煮1小时
过滤并获得独特风味的肉汤
Aubergine dumplings茄子饺子
1 n Purple round aubergine 1个紫色圆茄子
Sunflower seed oil 葵花籽油
Salt 盐
Preparation 准备步骤
Step 1
Cut the round aubergine with a mandoline into very thin slices, cut them to make them round, and brush them with seed oil.
用切片器将圆茄子切成非常薄的片，将它们卷成圆形并用葵花籽油刷一下。
Step 2
Steam them for a minute, leave them to cool, and stuff them with the aubergine puree made earlier, seal them by joining the three edges and place them on the plate, add the boiling broth and a few flowers for garnish.
蒸1分钟，让它们冷却，然后用之前制作的茄子泥填充，将三个边缘连接起来封口，将它们摆放在盘子内，加入煮沸的汤和一些花朵作为装饰。
Ingredients 配料
Tuille Ingredients 薄脆材料
120 g Eggwhite 120克蛋清
100 g Chistorra or chorizo 100克西班牙辣香肠或西班牙辣肠
90 g Melted butter 90克融化奶油
70 g Flour 70克面粉
10 g Sugar 10克糖
3 g Salt 3克盐
3 g Smoked paprika 3克烟熏辣椒粉
Tuille Steps 薄脆制作步骤
Step 1
Start by stir-frying the chistorra with a dash of olive oil in a pan on medium heat and take it out once golden.
首先在平底锅中用少许橄榄油，中火煸炒西班牙腊香肠，直至金黄色取出
Step 2
Put it in a jar with the rest of the tuille ingredients and blend till smooth.
将其放入一个罐子中，加入其余的薄脆，搅拌至顺滑
Step 3
Spread the mixture on a silicon mold.
将混合物涂抹在硅胶模具上。
Step 4
Bake it at 170°C for 7 minutes.
在 170°C下烘烤7分钟
STEP 5
Take it out from the oven and carefully remove the tuille from the mold.
从烤箱中取出，小心地将薄脆从模具中取出。
Rest of the Ingredients 其余配料
3 Units Quail eggs 3个鹌鹑蛋
200 ml Mild olive oil (for frying the eggs) 200毫升温和橄榄油（用于煎蛋）
20 g Tomato jam 20克番茄果酱
5 g Wine salt flakes 5克酒石盐片
Pinch of dry petals 少量干花瓣
Appetizer Steps 开胃菜制作步骤
STEP 1
Put the olive oil into a nonstick saucepan and heat it up on a medium heat.
将橄榄油倒入不粘锅中，用中火加热
STEP 2
Remove the top of the shell from the quail eggs.
去除鹌鹑蛋顶部的蛋壳
STEP 3
Fry the quail eggs as you like.
按照喜欢的方式煎鹌鹑蛋
STEP 4
Place the fried eggs on top of the tuilles and finish it with tomato jam, wine salt flakes, and some dried petals.
将煎好的鹌鹑蛋放在薄脆上，最后用番茄果酱、酒石盐片和一些干花瓣装饰。
Succulent cubes of Scottona beef prepared sous vide with a coffee infusion, accompanied by escarole gel, blueberry sauce, and roasted spring onions.
鲜嫩多汁的斯科托纳牛肉方块通过真空低温烹饪法制备，并注入咖啡，搭配菊苣冻、蓝莓酱和烤小洋葱。
Scottona refers to a premium category of beef from young female cattle that have not yet calved, known for its exceptional tenderness and rich flavor. This beef is predominantly sourced from regions like Tuscany and Emilia-Romagna in Italy.
斯科托纳指的是来自尚未产犊的年轻母牛的优质牛肉类别，以其非凡的鲜嫩度和浓郁的风味而闻名。这种牛肉主要来自意大利的托斯卡纳和艾米利亚 - 罗马涅等地区。
Escarole gel 菊苣冻
400 gr Escarole 400克菊苣
500 ml Water 500毫升水
2 grAgar Agar (for a 200 ml Scarole juice) 2克琼脂（用于200毫升菊苣汁）
Escarole gel 菊苣冻制作步骤
STEP 1
Start by peeling the two heads of lettuce. Remove any spoiled outer leaves, cut off the core at the base, and wash the leaves thoroughly.
Place the washed escarole in a saucepan, add water, and wilt the leaves for 2 to 3 minutes.
Place the escarole leaves in an extractor so that the juice is obtained.
Add Agar Agar to the liquid (for 200 ml of juice it will take 2 g of Agar Agar) and boil for 1/2 minute.
首先剥掉两颗生菜的外皮。去除任何变质的外层叶子，切掉底部的菜心，并彻底清洗叶子。
将洗净的菊苣放入平底锅中，加水，将叶子煮软 2 至 3 分钟。
将菊苣叶放入榨汁机中获取汁液。
在液体中加入琼脂（200 毫升汁液需要 2 克琼脂），煮沸半分钟。
STEP 2
Pour the mixture into an ovenproof dish and let it set in the refrigerator for at least 3 hours.
Once ready blend with a blender until smooth and place in a cooking bottle.
将混合物倒入耐热盘中，在冰箱中至少放置 3 小时使其凝固。
准备好后，用搅拌机搅拌至顺滑，放入烹饪瓶中。
Ingredients for Sous Vide Scottona Reale with Coffee 真空低温烹饪斯科托纳皇家牛肉配咖啡食材
1 kg Scottona reale 1千克斯科托纳皇家牛肉
35 gr Coffee powder 35克咖啡粉
35 gr Cane Sugar 35克蔗糖
30 gr Butter 30克黄油
20 gr Aromatic Herbs 20克芳香草本
20 ml Extra Virgin Olive Oil 20毫升特级初榨橄榄油
1 gr Pepper 1克胡椒粉
1 gr Salt 1克盐
STEP 1
In a bowl, mix the coffee powder and sugar. Brush the Scottona reale fillets with oil and season with salt and pepper. Thoroughly coat the fillets with the coffee and sugar mixture.
在一个碗中，混合咖啡粉和糖。用橄榄油刷斯科托纳皇家牛肉片，并用盐和胡椒粉调味。将牛肉片完全裹上咖啡和糖的混合物。
STEP 2
Place the seasoned fillets in a vacuum-seal bag and use a vacuum sealer to seal the bag tightly.
将调味好的牛肉片放入真空密封袋中，使用真空封口机将袋子紧紧密封。
STEP 3
Submerge the sealed bag in a thermostatic water bath set to 57°C (135°F). Cook for 10 hours to allow the flavors to infuse and the meat to tenderize.
将密封好的袋子浸入设定为 57°C（135°F）的恒温热水浴中。烹饪 10 小时，以使味道融入肉中并使肉质变嫩。
STEP 4
After cooking, transfer the bagged meat to an ice water bath and let it cool for at least 20 minutes.
烹饪完成后，将装有肉的袋子转移到冰水中，让其冷却至少 20 分钟。
STEP 5
Remove the meat from the bag, collect the cooking juices in a small saucepan, and set aside for making the Blueberry Sauce.
从袋子中取出肉，将烹饪汁液收集到一个小锅中，留着用于制作蓝莓酱。
STEP 6
Slice the meat into long, thick strips, then cut these into chunks. Quickly caramelize the chunks in a hot pan with butter and herbs to add a deliciously rich finish.
将肉切成长而厚的条，然后将这些条切成块。在热锅中用黄油和香草快速将肉块煎至焦糖色，以增添美味丰富的口感。
Blueberry Sauce 蓝莓酱
450 gr Blueberries 450克蓝莓
55 ml Raspberry syrups 550毫升覆盆子糖浆
40 gr Brown Sugar 40克红糖
45 gr Butter 45克黄油
150 ml White Wine 150毫升白葡萄酒
15 ml Balsamic Vinegar 15毫升香醋
5 gr Corn Friend 5克玉米粉
1 gr Salt 1克盐
Blueberry Sauce 蓝莓酱制作步骤
STEP 1
Wash the blueberries thoroughly and blend them with raspberry syrup until smooth.
将蓝莓彻底洗净，与覆盆子糖浆一起搅拌至顺滑。
STEP 2
In a casserole, melt the butter and brown sugar together. Once the mixture turns amber, carefully add the blended blueberry syrup and stir vigorously.
在砂锅中，将黄油和红糖一起融化。当混合物变成琥珀色时，小心地加入搅拌好的蓝莓糖浆，并大力搅拌。
STEP 3
Warm the previously set-aside meat juices with white wine in a separate pan. Allow the alcohol to evaporate, then pour the mixture into the casserole with the blueberry sauce.
在另一个锅中，将之前预留的肉汁与白葡萄酒一起加热。让酒精蒸发，然后将混合物倒入装有蓝莓酱的砂锅中。
STEP 4
Add balsamic vinegar to the sauce. Dissolve cornstarch in a small amount of water and stir it into the sauce to thicken.
向酱汁中加入香醋。将玉米淀粉在少量水中溶解，搅拌到酱汁中使其变稠。
STEP 5
Pass the sauce through a colander to remove any lumps, then set aside for serving.
将酱汁通过滤网过滤以去除任何结块，然后放置一旁备用。
Plating 装盘
Transfer the cubes of Scottona reale to a serving platter, and garnish with blueberry sauce, escarole gel, blanched spring onions, and fresh sprouts.
将斯科托纳皇家牛肉块转移到餐盘上，用蓝莓酱、菊苣冻、焯过的小洋葱和新鲜的芽苗菜装饰。
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