Recipes and pairings

Serves 4

• 4 salmon steaks of about 100 g
• 100 g of salmon for the tartare
• 1 l of olive oil
• 10 g of thyme
• 10 g of bay leaves
• 3 garlic cloves
• 700 g of pumpkin
• 120 g of yellow onion
• 100 g of extra virgin olive oil
• Salt
• Apricot, Ginger and Honey Chutney

Pumpkin cream

1. Slice the onion thinly and soften it in a pan with extra virgin olive oil.
2. Remove the seeds and skin from the pumpkin, keeping a piece aside to cut into cubes.
3. Add the rest of the pumpkin in thin slices, salt it and cook until creamy, using as little water as possible.
4. Blend, adjust the salt and, if you like, add 50 g of cold butter. Keep warm.
5. Boil the pumpkin cubes in salted water with a spoonful of vinegar, drain them and dress them with salt and oil.

Tartare and salmon

1. Skin the 100 g of salmon, chop it with a knife and dress it with extra virgin olive oil and soy sauce, or oil and salt. Keep it cool.
2. Bring the fan oven to 80 degrees with a container of oil, the herbs and the crushed garlic inside: in 10 minutes the oil reaches around 70 degrees.
3. Salt the steaks, lower them into the oil and cook for about 10 minutes, or until done the way you like.

Plating

1. Spread a drop of hot pumpkin cream in the centre of the plate, pulling it outwards.
2. Next to it a spoonful of tartare, with the pumpkin cubes underneath.
3. Pat the oil off the salmon and lay it next to the cream.
4. Finish with a spoonful of chutney.

Recipe created by Cortex Bistrot, Borgo del Correggio 20/B, Parma, published by kind permission.

Serves 4

• 6 large king oyster mushrooms
• 500 g of button mushrooms
• 1 clove of garlic
• 1 sprig of thyme
• 500 g of spinach
• 50 g of butter
• 100 g of cooking cream
• Cherries and Balsamic Vinegar IGP Modena Chutney

Mushroom cream

1. Clean the mushrooms and cut them into thin slices.
2. Heat a drizzle of extra virgin olive oil with the crushed unpeeled garlic and the thyme.
3. Cook the mushrooms until they have reabsorbed their own water, then salt them.
4. Blend with the cold butter and cream, adjust the salt and keep warm.

Spinach cream

1. Heat a drizzle of oil in a pan, add the washed spinach, salt it and cover until it wilts.
2. Blend to a thick purée.

King oyster mushrooms and plating

1. Cut the king oyster mushrooms in half and score the flat side in a criss-cross pattern.
2. Cook them in a non-stick pan with a drizzle of oil, flat side down, for about 5 minutes, turning them now and then. Salt and pepper.
3. On one side of the plate the two creams, with the mushrooms on top, on the other side a generous spoonful of chutney.

Recipe created by Cortex Bistrot, Borgo del Correggio 20/B, Parma, published by kind permission.

How I make it

1. Cook a duck breast, keeping it pink, and let it rest.
2. Pan-fry some slices of porcini, frozen ones are fine too.
3. Make a risotto alla parmigiana finished with butter and plate it.
4. On top the sliced duck breast, alternated with the porcini, and a few dots of chutney on the risotto.

The same chutney is also perfect with cured meats and soppressa salami.

How I make it

1. Bone the top part of the leg and season it inside with fresh thyme, salt, pepper and garlic.
2. Tie it and roast it in the oven with vegetables cut into large pieces.
3. Keep it pink inside and serve it with the chutney.

Ingredients

• 5 whole eggs
• 10 egg yolks
• 300 g of sugar
• 40 g of honey
• 100 g of melted butter
• 140 g of potato starch or cornflour
• 100 g of 00 flour
• 4 g of baking powder
• 10 g of five-spice

Method

1. Whisk the eggs, yolks, sugar and honey to a foamy mixture.
2. Sift the starch, flour, baking powder and spices and fold them into the eggs.
3. Add the melted butter, not too hot.
4. Bake at 180 degrees for the first 15 minutes, then lower to 160 degrees for another 20-30 minutes.
5. Serve it with the jam.