Tagliatelle with Fresh Pesto

Ingredients for 6 persons
• Pink Garlic: 2 cloves • Pine Kernels: 30g • Pensato Tagliatelle: 250g • Pensato Extra Virgin Olive Oil: 25 ml • Parmesan Cheese: 50g • Basil: 1 Bunch

To Prepare the Pesto Sauce:
Pick the basil leaves. Peel and crush the garlic. Grate the parmesan cheese. Blend the garlic and pine nuts together.

Add the basil leaves and mix then add the grated parmesan, olive oil and blend until smooth again. Add salt and pepper to taste.

To Prepare the Pasta:
Cook the pasta in boiling salted water for about 2 minutes until ‘al dente’. Drain the pasta then add the pesto sauce. Mix well and serve immediately.

Chef's Tip: To prepare this dish in advance, directly transfer the cooked pasta into very cold water with ice to stop the pasta from becoming over cooked.

When ready to serve the dish, reheat the pasta in a pan with some olive oil then add the pesto sauce.

Bon Appétit

Marinated Miso Black Cod

Ingredients
• Black cod: 6 pieces • Miso paste: 450g • Sake: 15ml • Mirin: 150ml • Sugar: 150g

To Prepare
Preheat the oven at 200 degree Celsius

In a small saucepan, bring the Mirin and sake to a boil. Whisk in the miso paste until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved.

Transfer the marinade to a large baking dish and let it cool.

Place the fish in the marinade and turn it to the other side to coat it on both sides then cover and refrigerate for about 24h.

Heat a grill pan with some sunflower oil.

Scrape the marinade off the fish and place in the grill pan. Cook over high heat until browned for about 2 minutes then flip it onto a heavy rimmed baking tray and roast for 10 minutes, until flaky.

Transfer to a plate and serve with pickled ginger.

Bon Appétit

Classic Mashed Potatoes

Ingredients
• Potatoes Monalisa: 2 kg (same size) • Nutmeg: 5g • Isigny cream UHT : 200ml • Butter: 250g • Salt & Pepper

To Prepare
Peel and put the potatoes into a deep pot with the rock salt.

Add water until potatoes are covered. Bring to boil then reduce the heat and leave to simmer.

Cover for 15-20 minutes until cooked - until knife can easily be poked through them.

Warm the cream and cut the butter into small dices.

Drain the water from potatoes and put them while still hot into a bowl and add the cream and butter on top.

Use a potato masher to mash the potatoes – until all pieces are mashed well.

Use a strong spoon to beat further then add more cream to achieve the consistency you desire.

Season with nutmeg, salt & pepper to taste.

Roasted Quail with Rosemary and Mandarin

Ingredients
• Quail: 8 pieces • Garlic: 8 cloves • Veal bacon: 8 slices • Rosemary: ½ bunch • Mandarin olive oil: 10 cl • Fleur de sel: to taste • Black pepper: to taste

To Prepare
If you are using frozen quail, defrost overnight in the refrigerator.
Truss the quail with kitchen string crossing the middle of the string over the quail's legs and bring the string around to the front of the bird, making sure it holds the wings close to the bird's flanks.

Marinate the quail with mandarin olive oil, fleur de sel, pepper and rosemary for about 20 minutes in room temperature.

Wrap each quail with a slice of veal bacon and hold it with a toothpick. Place it breast side up in a small roasting pan and add a clove of garlic un-peeled inside of each quail.

Bake in the roasting pan in the oven for about 10-12 minutes. Remove the quails from the pan and set aside on a plate to rest for 10 minutes.

Serve with Sucrine Salad and some seasonal vegetables on the side.

Chef's Tip:
You can also fill the quails with cooked stuffing of your choice.

Baked Confit Duck Leg with Lentils Du Puy

Ingredients
• Confit duck legs: 6 Whole • Green lentils: 200g • Water: 1 Liter • Carrots: 2 • Garlic cloves: 2 • Celery: 2 whole sticks • Fresh thyme: 4 sprigs • Rosemary: 3 sprigs • Fine salt: 4 pinches • Freshly ground black pepper: 3 Turns • Balsamic vinegar reduction: 1 cl • Chicken stock: 10 cl • Leeks: 1 • Unsalted butter: 25g • Flat leaf parsley: 1/4 bunch

To Prepare
Place the lentils, 1 carrot cut in half lengthways, 1 stick of celery, the green part of the leek, 1 clove of garlic and 1 spring of thyme and rosemary in a large saucepan.

Cover with water and bring to boil. Once boiling, reduce to a simmer and cook the lentils for around 20 minutes until tender. Season with salt, drain off the liquid and remove the carrots, leek, etc.

Whilst the lentils are cooking, peel and finely dice the garlic. Pick and chop the remaining herbs. Cut the remaining carrots, leek and celery into fine dice. Sweat the vegetables in a saucepan with the butter until soft and tender.

Season with salt and pepper and add the chopped garlic clove, thyme and rosemary on top. Cook for a minute then add the chicken stock and allow to reduce by half. Then add the cooked lentils, the balsamic vinegar and parsley and adjust seasoning to taste.

Crisp the duck leg by placing it in a frying pan skin side down and cook for a few minutes. Flip the duck over and then transfer the tray to the oven and cook for 20 minutes until crisp and golden brown.

Spoon the lentils into a bowl, place the duck leg on top and serve with fresh crusty bread.

Chef's Tip:
Do not add salt to the water before you cook lentils. Cook them in plain water and season once cooked.

Black Truffle & Foie Gras Stuffing

Ingredients
• Ground Veal: 300g • Fresh Cream: 100g • Black Truffle: 12g • Foie Gras: 150g • Egg: 1 piece • White bread: 6 Slices • Vin Blanc ou Madeira: 250ml • Cooked Chestnuts: 100g • Fleur de Sel & Black Pepper

To Prepare the Sauté Vegetable
Finely dice the shallots and the truffle.Cut the foie gras into big dice of 1x1cm each.

Mix the fresh cream with the slices of bread. Add the veal and the egg and mix it well.

Mix in the wine, truffle, shallots and cooked chestnuts then add the foie gras.

Season with salt and pepper and stuff the mix into your poultry.

Duck Breast With Sauté Vegetable

Ingredients
• Barbary Duck breast (450g): 4 pieces • Mix colored carrots: 500g • Shallots: 1 pieces • Round Zucchini: 4pieces • Chicken broth: 100ml • Garlic: 2 gloves • Thyme: ½ bunch • Fleur de sel • Olive Oil: 5cl • Ground black pepper

To Prepare the Sauté Vegetable
Peel and finely dice the shallots. Dice the zucchini and carrots into small pieces. Pick the leaves of thyme from the stem. Crack the gloves of garlic with the palm of your hand and keep the skin on.

Place olive oil, shallots, garlic and thyme leaves in a non-stick pan and cook for about 2 minutes over medium heat. Add the carrots and the chicken broth and keep cooking over high heat until all the stock has reduced completely. Add the zucchini and keep cooking for another 3 minutes and season with salt and pepper.

To Prepare the Duck
Remove any excess fat around the sides of the breast and lightly score the fat on top of the duck breast. Place the duck breast skin-side down in a cold frying pan and cook over medium heat for 3 minutes, until the fat has melted and the skin is crisp.

Turn the duck breast over and cook for another 2 minutes. Remove from the pan and set aside to rest for about 5 minutes.

Season with salt and pepper then place the duck on a roasting tray and bake in the oven for about 7 minutes at 180C. Keep aside to rest for 2 minutes then slice the duck breast and serve on a plate with the sauté vegetables. Season with fleur de sel and fresh ground pepper to taste. Click here to watch the episode 'How to Cook a Duck Breast on The 2 Min Series for a quick tip.

Click here to learn 'How to cook a Duck Breast' on The 2 Min Series for a quick tip.

Baked Sea Bream Filet With Sucrine Tomato Salad

Ingredients
• Sea Bream Filet: 4 pieces • Lemon Olive Oil: 10 cl • Thyme: 20g • Garlic: 2 gloves • Sucrine: 1 box • Heirloom Tomatoes: 500g • Mustard Dressing: 20 cl • Fleur de Sel: 4 pinches • Black pepper: 3 pinches

To Prepare the Sea Bream Filet
Preheat the oven at 200°C. Pick the leaves of thyme and peel the garlic. In a pestle, make the marinade by mixing the garlic, thyme and olive oil. Cover the sea bream filets with the marinade and keep in the fridge for about 30 minutes.

After 30 minutes, take the filets out of the fridge, place on a baking tray and season with salt and pepper. Place in oven and bake for about 8 minutes. Click here to watch the episode 'How to Bake a Fish Filet' on the 2 Min Series for a quick tip.

Click here to learn 'How to best Bake a Fish Filet' on The 2 Min Series for a quick tip.

To Prepare the Sucrine & Tomato Salad
Cut each sucrine and tomatoes into quarters then mix in a bowl with mustard dressing. Taste and season with salt if necessary.

Serve the sea bream filet on a plate with some salad on the side.

Beef Tenderloin with Roasted Green Asparagus

Ingredients
• Beef tenderloin 200g: 6 pieces • Pink peppercorn: 5 g • Lemon Thyme: ½ bunch • Black pepper: 3 pinches • Green asparagus: 1 Kg • Virgin olive oil: 5 cl • Fleur de sel: 2 pinches

To Prepare Asparagus
Preheat the oven at 200°C. Trim the bottom of asparagus stalks off then place the raw asparagus in a pan over medium heat with a splash of olive oil & cook for about 6 min. Keep rotating the asparagus while cooking.

Use the tip of a knife to check softness while cooking. If the knife slides in smoothly, remove the asparagus and set aside. Season with fleur de sel and black pepper.

To Prepare Beef Tenderloin
Heat a frying pan with a splash of oil over high temperature. When the pan starts to slightly smoke on the sides, add the pieces of tenderloin and sear them for about 1-2 min on each side over medium to high heat.

Keep the meat aside to rest for 3 min then roll them into the mix of crushed pink peppercorn, fleur de sel & leaves of thyme. Place the meat in the oven for about 6 min at 200°C for medium rare. Extend the time as needed if you like your meat medium or well done.

Serve the tenderloin on a bed of asparagus with some fresh lemon thyme, pink peppercorn, fleur de sel and olive oil.

Click here to learn 'How to best cook a Beef Tenderloin' on The 2 Min Series for a quick tip.

Classic Creamy Truffle Linguine

Ingredients
• Black Autumn Truffles: 100g • Pensato Truffle: 500g • Linguine • Parmesan Regiano: 100g • Isigny butter: 50g • Isigny cream: 300ml • Shallots: 2 pieces • Pensato Virgin Olive Oil: 5ml • Salt & Pepper to taste

How to Prepare
Grate the cheese; slice very finely and chop half of the truffle with a mandolin or a truffle shaver. Peel and finely dice the shallots.

Add in a cold large sauce pan some olive oil with the shallots and heat it up to cook for approximately 2 minutes. Add the chopped truffle and butter to the saucepan, mix thoroughly and heat gently. Add the cream and cook again for approx 3minutes ,season with salt & pepper to taste.

Meanwhile bring a pot of salted water to the boil and cook the pasta until al dente. Be careful as Pensato Pasta is home made it only requires 2 min as indicated on the pack.

Drain the pasta. And put it into the pan with the Truffle sauce, add the grated cheese and mix through.

Plate up the pasta, bring to the table, and for the grand finale, shave the remaining fresh Truffles at the table over each plate of pasta.

Chef’s Advice: You can also replace the virgin olive oil by truffle oil to boost the flavor of the dish.

Cepes Risotto with Parmesan Tuiles

Ingredients
• Risotto rice: 300g • Parmigiano Regiano: 150g • Chicken broth: 1.5l • Lemon: 1/2 • Pink Garlic: 1 piece • Shallots: 2 • Butter: 20g • Cepes mushroom: 1kg • Olive oil: 5cl • Green salad: 1 box

How To Prepare

Peel and finely dice the shallots and garlic. Cut half of the cepes into two and dice the other half. Grate the parmesan. Boil the broth and keep it warm on the side.

Drizzle a heated saucepan with olive oil and sweat the diced shallots with a pinch of salt for 2 min. Add the rice and the garlic in the pan and keep stirring well to coat the rice in olive oil for about 1 min.

Add a ladleful of broth just to cover the rice and stir continually until the rice absorbed the broth. Repeat the same process until the rice gets cooked "al dente". Meanwhile heat another frying pan and add a drizzle of olive oil and heat well.

Add the cut in half Cepes to cook for about 3 min and season with salt and pepper. Reserve these cepes for decoration. Repeat the same process for the diced cepes and cook them for about 2 min. Add these cepes to the risotto.

In a non-stick pan make the ‘tuiles of parmesan’ by filling a ring in the pan with a fine layer of grated parmesan, remove the ring, heat the pan and cook until the tile get a nice golden color. Reserve on the side for the decoration.

When the risotto gets totally dry and cooked “all dente’’ Remove it from the heat and mix it with the butter and the grated parmesan.

Adjust the seasoning to taste and serve the risotto in a plate, decorate the top with cepes, some green salad tossed with olive oil and lemon and add the ‘tuile of parmesan’.

Chef’s Advice: Never wash risotto rice before cooking it.

Sole Meuniere

Ingredients
• Dover soles: 3 Whole • Unsalted butter: 80 g • Lemon: 2 pieces • Fine salt: 6 pinches • Plain flour: 30g • Olive oil: 5 cl • Parsley: half bunch • Lemon juice: 5cl • White pepper: 6 pinches • Capers: 10g

How To Prepare

Pick the parsley leaves and chop very finely. Cut the lemon into quarters lengthwise.

Season the flour with some salt and pepper and dip the skinned fish into the flour making sure that it becomes well coated on both sides. Lift up the fish and pat it on both side to remove the excess flour.

For each fish, heat a nonstick frying pan with a splash of olive oil. Add the fish and cook for approximately 2 minutes then, lower the heat slightly, add a knob of butter and cook for another 2 minutes until nicely golden.

Carefully turn the fish over and repeat the same steps. Remove the fish from the pan. Add into pan lemon juice, chopped parsley, salt, pepper, capers and a knob of butter.

Boil the sauce for about 1 minute. Serve the fish in the plate with the sauce on the top and quarter of a lemon on the side.

Chef’s Advice: You can also add some sliced toasted almonds to the sauce to add a nuttier flavor.

Roasted Barbary Duck Breast with Orange Sauce

Ingredients
• Barbary duck breast: 4 pieces • Chicken stock: 250ml • Orange: 1 piece • White balsamic vinegar:100ml • Orange juice: 500ml • Thyme: 1/2 bunch • Butter: 100g • Bay leaves: 3 pieces • Shallots: 4 pieces • Salt & Pepper: to season

To Prepare The Sauce

Peel and finely dice the shallots. Add the sugar in a cold frying pan and heat up to medium heat and cook for about 2 minutes until the sugar turns to golden syrup.

Add the vinegar, orange juice, diced shallots, thyme, bay leaves and chicken stock and simmer until the sauce is reduced to ¾.

To prepare the duck
Remove any excess fat from the sides and lightly score the fat covering the duck breast. Place the duck breast skin-side down in a cold frying pan and cook over a medium heat for 5 min until the fat has melted and the skin is crisp.

Season with salt and pepper then turn the duck breast over and cook for another 3 min. Remove from the pan and set aside to rest.

Remove the excess fat from the pan and add the sauce with the butter and the zest of an orange.

Cook for about 4-5 minutes. Add the duck breast into the sauce and glaze the duck properly.

Place the duck in a baking tray and bake in the oven for about 6 min at 200 degree Celsius.

Slice the duck breast and glaze it again with the remaining sauce. Serve accompanied with braised endive and roasted potato ratte.

Traditional Beef Tenderloin Rossini

Ingredients
• Beef tenderloin 200g: 6 pieces • Madeira: 200ml • Veal demi-glaze: 200g • Foie gras slice: 6 pieces • Thyme: ½ bunch • Pink garlic: 2 gloves • Rosemary: ½ bunch • Butter: 30g

How To Prepare

Heat in a saucepan the veal demi-glaze with thyme, garlic gloves and rosemary and reduce until sticky.

Heat a frying pan with a splash of oil over high heat. When slightly smoking on the side, add the pieces of tenderloin and sear them for about 1-2 minutes on each side over ¾ heat. Keep the meat on the side and season with salt & pepper.

In the same pan, add the Madeira after removing the extra fat and reduce to half. Add the veal demi glaze and simmer for about 5 minutes then season with salt and pepper.

In a very hot pan, sear the foie gras slices for about 1 minute on each side then set aside to rest on kitchen paper and season with salt & pepper. Place the meat in the oven for about 6 minutes at 200 degree Celsius.

Re-heat the sauce with the butter. Stir well and season with salt & pepper. Serve the beef topped with a slice of foie gras and add the sauce all around.

The dish can be accompanied with green beans and mashed potatoes.

Roasted Potato Ratte

Ingredients
• La Ratte Potatoes: 1 Kg • Rosemary: 1 bunch • Orange Zest: 1 Whole • Pink Garlic: 2 pieces • Pensato Mandarine Olive oil: 5 cl • Salt & Pepper: to season

How To Prepare

Take 1 KG of La Ratte potatoes, slice it in 1/2 or in 1/4 lengthwise depending on the size.

Add a bunch of Rosemary, the zest of a full orange, 2 pink garlic heads slightly squashed (by hand), salt and pepper then drizzle with Pensato Mandarine Olive Oil and mix it all together.

Make sure the potatoes are well coated.

Roast in the oven at 220 degrees for about 45 mins, shaking the tray every 10-15 mins.

Could be served as a finger food or as a side dish with any type meat.