Cremenelli Coppa Benedict
Noble Bread, Poached Farm Egg, Espresso, Calabrian Zabaglione
Serves 2-4 people
Zabaglione:
4 large egg yolks
3 tbl. Vin Santo
3/4 lb. cold butter, diced
1-2 tbl. lemon juice
6-10 espresso beans
1 tsp Calabrian chile powder
Method: In a medium sauce pot place yolks and Vin Santo or other sweet white wine. Whisk over med-high heat until the yolks foam. Add cold butter slowly until uniform. Add microplaned espresso beans, chile powder, salt and lemon juice to taste. Reserve.
Eggs and Toast:
2-4 farm egg or best eggs possible
2-4 slices best sourdough style bread possible cut into ½ inch slices
Evo
Method: Brush bread with evo and toast on a griddle, pan or broiler. The goal is to get good color on the bread but not dry out. Reserve. Set up sous vide machine at 1450. Place eggs in water for 45-50 minutes. You can keep at this temp for another 20 min or lower sous vide to 1300 and hold for an hour or more. When ready to serve have a small pot of water at 2000, crack egg shell and drop in water for 1 min. Remove egg with a perforated spoon and serve.
Garnish and Plate
4-8 oz shaved coppa
baby arugula
lemon juice
evo
2 oz. chunk of parmesan
2-3 espresso beans
Method: Warm coppa in oven. Place toast on plate with coppa on top. Place poached egg on top. Cover egg and toast with Zabaglione. Microplane espresso bean on top. Toss arugula with lemon juice, evo and salt. Garnish with arugula and shave parmesan on top.
Black Garlic Tajarin, Pancetta, Trumpets, Asparagus, Parmesan
Serves 2-4 people
Dough:
15oz pasteurized egg yolk
550g 00 Flour
1 oz. black garlic puree
.5 oz. charcoal powder
Method: In a medium bowl whisk your black garlic, charcoal powder and egg yolks until fully incorporated. On a clean surface place flour down and make a well in the center of your flour. Add egg and garlic mixture to your well and using two fingers start incorporating your egg mix into flour by going in a circular motion. When fully incorporated knead dough until the dough is smooth, about ten minutes. Cut dough into three balls and wrap with plastic wrap. Let rest in refrigeration minimum of 2 hours, best overnight.
Take one of the three balls of dough, keep the rest wrapped to prevent drying. Roll out, evenly, to a thickness of one millimeter. Fold into thirds widthwise and cut into desired width, typically 1/8 inch to 1/4 inch.
Garnish
6-8 oz. pancetta
4-5 whole trumpet mushrooms
8-10 pencil-size asparagus
2-3 oz. evo
1 tbl. garlic puree
1-2 sprigs Thyme
2-4 oz. chunk of parmesan
2-4 whole eggs (poach or sous vide)
Method: Slice the pancetta into ¼-inch pieces lengthwise, then cut opposite direction ¼-inch pieces. In a blazing hot sauté pan cook pancetta, moving constantly until brown and lightly crispy, place on a paper towel, reserve. Slice the mushrooms in half. Toss mushrooms with evo, garlic and thyme. Heat a sauté pan and sear the flat side of the mushroom until brown, turn and roast in a 3500 oven for 10-12 minutes, reserve. In a large pot of heavily salted water blanch and shock asparagus.
Sauce:
1/2 c. pasta water
1 oz. evo
1 tbl. shaved fresh garlic
2oz white wine
2oz butter, diced
1 tbl. chopped parsley
1 tsp. cracked black pepper
controne chili/lemon juice/salt- to taste
Method: This is a quick pan sauce so it is easy to make this as the pasta is cooking. First, boil water with enough salt to taste it. Once boiling drop heat to a smooth simmer (only small bubbles). Cook pasta until al dente, approximately four minutes total. In a small sauté pan slowly cook garlic in the evo until soft on low heat. It is best not to get any color, deglaze with white wine. Finish with butter and add cooked pasta. Using a continual rotating motion with your wrist, mix the pasta in with the sauce. Use pasta water as needed. The "marriage" of the pasta and the sauce is important because the sauce needs to saturate and coat the pasta. Add your parsley, controne chili (chili flake will do), lemon juice, and salt to taste. Garnish with mushrooms, asparagus, pancetta, egg and parmesan.
Fat Ox
6316 N. Scottsdale Rd.
Scottsdale, AZ 85253
(480) 307-6900
