From Franciacorta to Milan, patron of Due Colombe and Executive Chef of the Vista Group and GUD Milan, Stefano Cerveni makes traditional Italian cuisine his hallmark, interpreting it with a modern attitude. An entrepreneur, as well as a cook, has decided to face this moment of emergency by committing himself to protect his staff and his family's work, following that sense of responsibility that today unites many of his Italian and non-Italian colleagues.
Stefano Cerveni's seasonal recipes
Seasonality and excellent raw materials go hand in hand with Cerveni's desire to experiment and give life to dishes such as the Purple Potato, the Gambero Rosso and the Franciacorta where, in addition to the taste, the eye also plays its part. Then there is the Beef with Oil, a great Due Colombe classic that takes up the 1955 recipe of Nonna Elvira. Here are the ingredients and procedure for making Stefano Cerveni's two recipes at home.
The Purple Potato, the Gambero Rosso and the Franciacorta
Ingredients for 4 people:
800 g purple potatoes
8 fresh red Sicilian prawns
½ l peanut oil
½ l Franciacorta brut
40 g butter
2 dl fresh liquid cream
2 tablespoons of extra virgin olive oil
Salt and pepper
Boil 600 g of peeled and chopped purple potatoes in abundant salted water with the coarsely chopped shallots. When the potatoes are cooked, drain without drying too much and pass them through a vegetable mill until a smooth and homogeneous mixture is obtained. Put the puree on low heat for a few moments, adding 20 g of butter and 1 dl of cream. Mix well with salt and pepper.
Peel the remaining potatoes, cut them into very thin chips and leave them in cold water for 5 minutes (to remove excess starch). Drain, dry and fry them in peanut oil paying attention to the temperatures to keep the purple color alive. Remove the chips from the oil, put them to rest in a warm place on a paper towel.
At this point, clean the red prawns keeping only the flesh of the tail, cut it into small cubes and marinate in a little extra virgin olive oil, salt and pepper for 5 minutes.
Leave the Franciacorta to reduce by half on a high heat, add the remaining cream and a little pepper by boiling for a few more seconds. Remove from the heat and whip with the help of a whisk, incorporating the remaining butter.
Spread the franciacorta sauce on a very hot deep plate, with the help of a piping bag, form a strip of hot puree 10 cm long, place the red prawn pulp on top and complete with the purple potato chips. Serve immediately.
Due Colombe Beef in oil
Ingredients (for 8-10 people):
N ° 1 priest's hat (shoulder cover) of beef weighing 2 kg
5 liters of hot water
4 cloves of garlic
4 salted anchovies
1 small onion
2 dl of extra virgin olive oil
50 g cornstarch or finely grated dry bread
50 g butter
In a large saucepan, prepare a sauté with butter, anchovies, garlic and finely chopped onion. Brown the meat in all its parts until a thin crust is obtained and then add the water, bringing to a boil. Remove the impurities that will surface for the first 5 minutes and then cook on medium heat for about three and a half hours.
Insert the oil, the sprinkle bread (or cornstarch diluted in a little water) and cook for 15 minutes, moving the meat frequently and gently so as not to stick it. Remove it from the cooking sauce and adjust its density if necessary.
Serve the beef 4-5 cm thick slices covered with the cooking sauce accompanied with polenta or a crouton.
Credits Images - Luigi Brozzi Photographer