Saturday, 03 February 2018 19:07

Italian Brunch at San Gimignano, The Imperial, New Delhi

San Gimignano at The Imperial Hotel graciously invited us to experience a world class dining experience recreated for the first time by Executive Chef Attilio Di Fabrizio and Executive Chef Roberto Gatto. The Italian Masterclass was conducted under the open sky of the Imperial lawns framed with pretty white arches. We got the warm winter sun on our backs, while experiencing the first look of their signature recipes from their respective regions. Both the chefs are here for a two week long festival ending on the February 11.

The session was organized in close alliance with  Chef Prem K Pogakula- Executive Chef at The Imperial to blend the classic and contemporary Italian with progressive cooking techniques. A crowd of good looking bloggers and food writers clamoured up to take a closer look at the simple yet expert technique of making the Fiesole style potato dumplings by Chef Fabrizio, green asparagus risotto by Chef Gatto and the classic Tiramisu again by Chef Fabrizio.

A non-stop friendly banter and chatter with the chefs during the master class brought in by the Imperial Hotel in collaboration with Belmond Hotels, Italy to elevate the award-winning Tuscan dining experience at San Gimignano taught us how simply the chefs cooked and with a passion that showed us the delicious dishes they whipped up for us. The risotto finely cooked with the perfect consistency, the potato dumplings and the tiramisu seducing us with their colour, texture and taste. The day could not have been more perfect and because we feel that you too can take a stab at creating your own risottos with some help from the experts we are happily sharing with you the recipes by the chefs themselves.

L-R Exec Chef Atilio Di Fabrizio of Belmond San Michelle Florence, Vijay Wanchoo- Sr. EVP&GM, The Imperial, Emanuel Manfroi-GM Belmond Hotels Exec Chef Roberto Gatto- Belmond Cipriani, Venice

Recipe by Chef Attilio Di Fabrizio

Tiramisu

Ingredients (4 serves):

3 eggs

250 gr. mascarpone cheese

150 gr. sugar

3 long expresso coffees

6 ladyfinger biscuits

cocoa to taste

 

1) Prepare the expresso coffee and put it in a bowl to cool.

Cut the ladyfinger biscuits in half horizontally.

2) Separate the egg yolks from the whites and place them in separate 2 lt. size bowls.

3) Add 100 gr. of sugar to the yolks and whip them up with a whisk or electric beater. When the mixture is frothy, add the mascarpone cheese and continue to stir for a couple of minutes.

4) Add the remaining sugar to the bowl with the whites and whip up until stiff with a whisk or an electric beater.

5) Gently mix together the contents of both bowls with a whisk .

6) Take four small bowls about the size of a cappuccino coffee cup, possibly with the upper border more open than the bottom one. Put a layer of cream in the bottom of the bowl (filling about 1/4th of it). Quickly dip the ladyfingers one at a time in the coffee and place three of them over the cream mixture in each bowl. Cover with more cream and sprinkle with cocoa.

7) The Tirami Su’ portions can be prepared in advance and placed in the refrigerator for a few hours until ready to serve. The cocoa should be added only moments before serving.

 

Equipment needed:

2 containers

A whisk or electric beater

A sifter for the cocoa powder

1.5 cm spiral tip

Large spoon

Kitchen scales

Suggested wine:

Muffato, Castello della Sola, Marchesi Antinori

 

Recipe by Chef Gatto

Green asparagus Risotto

 Ingredients:

Carnaroli rice

Vegetable broth

Butter

Extra virgin olive oil

Grated parmigiano cheese

Minced onion

White wine

Salt & pepper

Procedure:

  • Melt butter in a frying pan and add onions. Cook for 2-3 minutes and add rice.
  • Toast for 2-3 minutes. Add white wine and cook until evaporated. Slowly add vegetable broth.
  • Add asparagus, previously cut and slightly cooked in butter,salt and pepper. Cook for another 15-16 minutes.
  • Remove from heat and amalgamate parmigiano cheese adding salt and pepper to taste. Drizzle olive oil and serve.
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