Spiced chicken consommé, mini scones with robiola truffles, citrus guinea fowl and a (fake) pandoro

Ingredients for 4: 1/2 hen, 1/2 chicken, 1 veal bone, 1 stick of celery, 1 onion (studded with 2 cloves), 2 carrots, 1 and 1/2 liters of water, 1 sprig of parsley , 2 bay leaves, 1 tablespoon of lemon juice, 1 piece of ginger, salt – Place the bone, the hen and the already cleaned chicken in cold water with all the peeled vegetables, the bay leaf, the parsley, the “nailed” onion and the piece of fresh ginger. Place the saucepan over a high heat, bring to the boil, then lower the heat and continue slow cooking, skimming occasionally. It will take approximately 1 and a half hours. Finally, add 1 tablespoon of lemon juice and season with salt. Filter through a fine mesh strainer (or a muslin handkerchief) and serve very hot.

Mini scones and robiola truffles

Ingredients x 4: For the scones: 250 g 00 flour, 1 egg yolk to brush, 50 g cold butter, 25 g sugar, 120 ml milk, 1 sachet of instant yeast, salt. For the truffles: 200 g robiola, 200 g goat cheese, 50 g grana padano, blue cornflower petals (edible flower, in herbalist’s shops) – Sift the flour and yeast into a bowl, then add a pinch of salt, the butter cut into pieces and, if desired, a few cornflower petals. Work (as little as possible) until you obtain a slightly crumbly mixturethen add the sugar and, slowly, the milk. When the dough no longer sticks to your hands, make balls, place them spaced apart on a baking tray covered with baking paper and brush them with the beaten egg yolk. Bake in the oven already at 180°C for 15-20 minutes. For the cheese truffles. Mix the soft and spreadable cheeses with the grated Grana Padano. Make balls and roll them in your favorite spices, or sprinkle them with flower petals or truffle flakes.

Guinea fowl with citrus fruits and rosemary

Ingredients for 4: 1 guinea fowl weighing approximately 1 kg, 3 sprigs of rosemary, a few mint leaves, 1 lemon and 4 organic oranges, 40 g soft butter, 1 glass of chicken broth, salt and pepper. To serve, mandarins and grapes in mustard – Wash the guinea fowl very well and pat dry with kitchen paper. Inside, insert 2 sprigs of rosemary, the mint leaves, one of the oranges and the lemon cut in two, salt and pepper. Brush the whole guinea fowl with butter and season with salt. Place it in a saucepan, pour in the chicken broth, cover with foil and place in the oven at 180° C for 30 minutes. Then squeeze the three remaining oranges, pour the juice over the guinea fowl and continue cooking for approximately 45 minutes, basting occasionally with its sauce (it should brown and cook well inside).

Pistachio cake with zest

Ingredients for 4: 4 eggs, 150 g flour, 150 g sugar, 100 g butter, 1 glass of milk, 200 g finely chopped pistachios, 1 tablespoon of bitter cocoa powder. For the candied peels: 4 blonde organic oranges (the peel), 750 ml water, 100 g sugar, 1 vanilla pod – Beat the egg yolks with the sugar until frothy, add the warm melted butter, then incorporate the flour and cocoa, alternating with the milk. Continuing to mix, add the yeast, the egg whites whipped until stiff and the pistachios. Pour the mixture into a buttered and floured mold (ours is pandoro-shaped) and cook in the oven for 45 minutes at 180°C. Let cool. For the peels. Place the sliced ​​peels in a saucepan, keeping the white part as well. Cover with water, add the vanilla and until the liquid becomes a syrup and the peels soften. Serve the “falto pandoro” with the caramelized orange peels and their syrup.

Eighteenth-century “Mise en place”.

This floral “mise en place” with delicate pastel tones is a bit 18th century. It welcomes an essential, light but invigorating menu. Watch out for the (fake) pandoro! ON THE TABLE: ROSENTHAL MEETS VERSACE plates, placemats, cups and glasses, SAMBONET cutlery, ORO CRUDO napkins, CASA molds, RUBELLI fabric, POTAFIORI flowers. FRUTTETO LENTINI MILANO collaborated.