Chef Antonio Arcieri. Tartar sauce of  Kobe  beef , caviar of Oscietra, mayonnaise of Horseradish  and consome’ of sherry wine.

HomeRecipesChef Antonio Arcieri. Tartar sauce of  Kobe  beef , caviar of Oscietra, mayonnaise of Horseradish  and consome’ of sherry wine.
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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.

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