Chef Antonio Arcieri. Tartar sauce of Kobe beef , caviar of Oscietra, mayonnaise of Horseradish and consome’ of sherry wine.
Chef Antonio Arcieri. Tartar sauce of Kobe beef , caviar of Oscietra, mayonnaise of
Horseradish and consome’ of sherry wine.
Recipes
Chef Antonio Arcieri. Born in Lamezia Terme, in 1988. Antonio Arcieri grew up in Germignaga on Lago Maggiore, Italy.
At the age of 14, Antonio Arcieri, started studying catering at Defilippi’s hotel management school of Varese, Italy
At the hotel management school, he began to work in a pizzeria in the village, during the summer seasons.
After he graduated in 2007, he left the village and moved to Spain where he worked in the kitchens of star Michelin chefs.
Ferran Adria , Eneko Atxa and Paco Perez.
With Perez, the 5 star Michelin chef, he built up a professional friendship.
After 10 years of hard working, in Perez’s main restaurant, the Miramar (two Michelin stars), the chef assigned him one of his kitchens
Thanks to this great opportunity, he received a Michelin star the following year . The relationship between Antonio Arcieri and Paco Perez is still present till this day. In Poland Gdansk. In the lastest restaurant by the spanish chef. Lead by Paco Perez. Antonio proposed a Mediterranean cuisine connected with Spanish and Catalan, traditions, but with an avant-garde key that represents chef Perez’s philosophy.
Kobe beef tartar, Osetra caviar , horseradish and consome mayonnaise
Of sherry wine.
Recipe for four:
Kobe beef tartar.
– 300 gr of Kobe beef meat (fatty infiltration of skeletal muscle n 4)
– 6g Halen Mon flake sea salt
– 3g Parameswaran’ s black pepper
– 25g extra virgin olive oil varies Arbequina
– 3g yondu sauce
Chop the meat very thinly with a knife.
Season with the ingredients and mix very well.
Leave for a few minutes at room temperature to melt
fatty of the meat.
Oscietra Caviar Antonius Caviar
– 60g oscietra caviar Antonius Caviar
Make little meatballs of 15 grams each.
CONSOME of mayonnaise of sherry wine
– 400 grams of kobe beef cutouts
– 400g mineral water
– 6g salt
– 0.8g xanthan
– 12g sherry wine
Season the sliced meat with salt and lightly roast them on the grill..
Possibly of olive wood.
Put the meat in a pan with the water and cover it with some
Alluminium foil.
Bake in a 90-degree steam oven, for 6 hours.
Strain and leave it to cool in a cutter. Eliminate any trace of
Grease and thicken with xanthan.
At the end add some raw sherry wine .
Horseradish MAYONNAISE
– 1 egg
– 80g seed oil
– 40g extra virgin olive oil arbequina
– 3 grams of thinly grated fresh horseradish
– Put enough salt.
– Whip the mayonnaise with the help of an immersion blender.
Add the horseradish at the end.
REDUCED EGG YOLK
– 200g pasteurized egg yolk
Put the yolk in at 45 degrees centigrade rotory evaporator and evaporate
40% of the water.
We will obtain a very fluid texture with an intense flavor raw red egg flavour.
