Recipes
#Recipe
Balfegó bluefin tuna ravioli with broccoli, shiitake and black garlic aioli
Enrico Hirschfeld, Germany's representative at Chef Balfegó 2023, presented this fascinating recipe made with Balfegó bluefin tuna loin during his time at the competition.
Elaboration
Ravioli
- Cut 4 slices of loin about 3 mm thick to use as a base for the ravioli.
- Cut the rest of the loin into small pieces and mix them with the rest of the ingredients to form the filling.
- Add a spoonful of the mixture in the center of each base and cover with a slice of tuna on top to create the ravioli.
- Attach with a pastry cutter and press lightly to shape.
Shiitake and nori powder
Dehydrate the shiitakes overnight at 50-60°C and shred them with the nori seaweed.
Shiitake purée
- Chop the shiitakes, shallots, garlic and chilli.
- In a saucepan, beat the butter and add the chopped ingredients. Deglaze with the white wine and bring to a full boil.
- Pour in the chicken stock and reduce it to 1/3. Grind together with the peanut paste, sugar, lime juice and zest.
Coriander oil
- Chop the coriander.
- Heat the oil and salt to 80°C . Add the chopped coriander and blend for 10 sec. Strain quickly in a cloth strainer and cool on ice.
- Pour the mixture into a piping bag and let stand for about 3 hours to separate the water and the oil. Reserve the extracted water.
Broccoli
- Cut off the frontmost ends of the broccoli and set aside.
- Cut the rest of the broccoli into very thin slices crosswise in slicer.
- Blanch all components in very salted water for a few seconds and rinse in ice water.
Marinade for broccoli
Mix all the ingredients together and use to marinate the broccoli slices.
Shiitake chips
Mix all the ingredients and spread on a baking sheet. Bake at 160°C for about 5 minutes.
Pickled Cime di Rapa
Boil all ingredients together and let cool.
Ingredients
Ravioli
- 400 g Balfegó bluefin tuna loin
- 2 tbsp. chopped coriander
- 1 tbsp. olive oil
- 1 tbsp. finely chopped brunoise green chili pepper
- q.b salt
- q.b oil
- q.b ground coriander
Shiitake and nori powder
- 100 g fresh shiitakes
- 3 nori seaweed sheets
Shiitake purée
- 150 g fresh shiitakes
- 100 g shallots
- 3 garlic cloves
- 150 ml white wine
- 500 ml chicken stock
- 1 tbsp. brown sugar
- 2 limes
- 1 piece of green chili pepper
- 3 tbsp. butter
- 1 tbsp. peanut paste
- q.b salt
- q.b pepper
Coriander oil
- 2 bunches of cilantro
- 350 ml rapeseed oil
- q.b salt
Broccoli
- 1 broccoli
Marinade for broccoli
- 3 tbsp. soy sauce
- 3 tbsp. rapeseed oil
- 3 tbsp. lime juice
- 2 tbsp. brown cane sugar
- q.b salt
- q.b pepper
- q.b green tabasco
- Remaining water from cilantro oil
Shiitake chips
- 1 tbsp. shiitake and nori powder
- 1 egg
- 3 tbsp. flour
- 1 tbsp. sugar
- 3 tbsp. melted butter
- q.b salt
Pickled Cime di Rapa
- 12 cime di rapa flowers
- 100 ml white wine vinegar
- 50 g sugar
- 50 ml water
- q.b garlic powder
- q.b chilli
- q.b salt
- q.b pepper
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