Bread seeds by Ezion Marinato

Knead all the ingredients at a temperature of up to 25°C for 60 minutes, preferably in a planetary mixer with a paddle attachment,. When bubbles appear on the surface, store at +4°C. The next day remove from the fridge 60 minutes before use. Make a “short” refresher with: liquid yeast 300g, Molino Grassi flour type 1 100g, water at 30°C 100g

Knead until a structured dough is obtained, leave at 30°C for 60 minutes then use.

Method

The day before kneading the dough, ‘cook’ the seeds in 1 litre of water, then place in the fridge.

Knead all the ingredients and structure the dough.

Keep 800 g of dough aside, which you will need later, and to this slowly add the remaining 10% water together with the ‘cooked’ seeds.

The temperature of the dough should always be kept at 26°C. Let the dough rest without seeds for 60 minutes, then weigh 200 g of dough, flatten it and leave it to rest in the fridge at +4°C. Weigh 400 g of the dough with the seeds and form into a loaf, place it on top of the seedless dough, wrap and roll into doughnut moulds. Leave to rise at 28°C for 120 minutes.

After this time, remove from the moulds and steam at an initial 240 °C, then, after 10 minutes, set at 230 °C for 50 minutes, the last 15 minutes with the valve open.

Country bread with toasted seeds by Ezio Marinato

Mix as long as necessary to obtain a dry, unstructured mix and leave at 20° C. for 22-24 hours

METHOD

Knead all ingredients keeping 30% of the water aside, which will be added slowly when the dough is structured.

Keep the dough at a temperature of 28 °C and let it rest for 60 minutes.

Weigh out 500 g pieces and give a light pre-shape. After 15 minutes, make the final round shape. Leave to rise at 25 °C for 90 minutes then bake at 240 °C with steam for 40 minutes, opening the valve for the last 10 minutes.

Chocolate and Orange Panettone by Ezio Marinato

FOR THE EVENING DOUGH

Make a syrup with sugar and water, pour into the machine and add flour, sourdough starter and the egg yolks in several batches until fully incorporated and the dough is not too strung.

When the dough is strung, add the butter gradually.

Place in a container at 24 °C to rise for about 12 hours, or until it has tripled in volume.

FOR THE MORNING DOUGH

In the kneading machine, knead the evening dough, flour, milk powder and malt, start to knead and let the dough set, then alternately add the egg yolks and sugar.

Let them absorb, then add the salt, orange paste and vanilla.

Add the honey slowly and allow the mixture to dry well. Add the candied orange and chocolate chips. Place the dough on the table for 30 minutes, cut into the desired weight according to the ramekins (calculate 10% more dough than the weight of the ramekin. E.g.: 1 kg ramekin : dough 1.1kg)

Place the dough in a container and leave to rise at 30° for 1 hour.

After 1 hour has passed, form the panettone, let it rise at 30°C for approx. 5-6 hours and, in any case, until the dough has reached the edge of the ramekin. If you wish, glaze with an almond glaze and whole almonds (optional).

Bake in a conventional oven at 170°.

For 500g panettone cakes, bake for 35 min, for 750g cakes 40 min. , from 1kg about 55-60 min or until 94°C in the middle.

Once baked, turn onto a wire rack.

Springtime by Pierluigi Sapiente

Recipe components

Lemon Crumble
Garda lemon gel
Lemon and Garda olive oil sponge cake
Pea avocado cream
Light lemon and white chocolate mousse
Neutral glaze

Preparation

Bake 35g of crumble in an 8cm-diameter aluminium mould. Prepare the sponge cake and cut 6 cm discs using a pastry cutter.

Pour a layer of lemon and white chocolate mousse into a silicone mould, cool and place a layer of lemon jelly, top with the pea and avocado cream and finish with the sponge cake then freeze the whole thing. Remove the single portions from the moulds and glaze with neutral jelly.

Dress the crumble bass with a little lemon jelly and place the glazed single portion on top. Decorate with lemon zest and more to taste.

Lemon crumble method

Weigh all the ingredients as per the recipe. Cut the butter into cubes and place in the refrigerator. In a planetary mixer fitted with a paddle attachment, combine all ingredients together and knead. Spread lightly between two sheets of baking paper and freeze.

Mix pre-crumbled into homogeneous pieces.

Baking:
Fan-assisted oven 150°C-160°C for 15 min, conventional oven 170°C-185°C for 15-20 min

Oil and cocoa sponge cake method

Weigh all the ingredients as per the recipe. Heat the egg yolks with the sugar, flavourings and salt and add a drizzle of room-temperature rice germ oil. Separately, whip the egg whites with the other part of the sugar until creamy. Gently add one part of the latter egg whites to the first whipped egg whites, then one part of the combined sifted powders repeat until done.

Take 1/10 of the mixture and add the melted butter at 45°C, stir and gently incorporate into the mixture. Place in a mould and bake immediately.

Soft lemon jelly method

Weigh all the ingredients separately. Rehydrate the gelatine powder in lukewarm water. Mix the lemon juice and neutral gelatine in a measuring jug. Take a small part of the mixture and heat it in the microwave at 40°C with the gelatine. Combine everything and mix well. Pour into moulds and freeze immediately.

Storage: +4°C in a hermetically sealed container.

Pea, avocado and mint cream

Weigh all the ingredients separately. Cream of peas and avocado: Steam in the oven at 120°C for 30 minutes. Mix everything to obtain a smooth, even puree.

Pea, avocado and mint pureed soup method

Pureed soup: Rehydrate the gelatine in water. In a saucepan, bring the milk to the boil and dissolve the gelatine in it, stirring constantly. Melt the white chocolate at 40°C. Pour a small amount of the liquid over the chocolate and rub vigorously. Repeat until smooth and shiny and emulsify with an immersion mixer. Always maintain the temperature above 35°C.

Mix and refine the texture and add the cold liquid cream, salt, pea cream, lemon juice and zest. Cover with cling film and leave to set for at least 6 hours.

Light white chocolate mousse 35% method

Weigh all the ingredients as per the recipe. Rehydrate the gelatine powder in water at 38°C. Semi-whip the cream and store at +4°C. Boil the milk and pour over the chocolate with the lemon zest and emulsify well together with the dissolved gelatine.

Bring the mixture to 30-31°C before adding the whipped cream.

End of The Mekong by Pierluigi Sapiente

Recipe components

Lemon Crumble
Garda lemon gel
Lemon and Garda olive oil sponge cake
Pea avocado cream
Light lemon and white chocolate mousse
Neutral glaze

Preparation

Bake 35g of crumble in an 8cm-diameter aluminium mould. Prepare the sponge cake and cut 6 cm discs using a pastry cutter.

Dress the crumble bass with a little lemon jelly and place the glazed single portion on top. Decorate with lemon zest and more to taste.

Lemon crumble method

Mix pre-crumbled into homogeneous pieces.

Baking:
Fan-assisted oven 150°C-160°C for 15 min, conventional oven 170°C-185°C for 15-20 min

Oil and cocoa sponge cake method

Take 1/10 of the mixture and add the melted butter at 45°C, stir and gently incorporate into the mixture. Place in a mould and bake immediately.

Soft lemon jelly method

Storage: +4°C in a hermetically sealed container.

Pea, avocado and mint cream

Weigh all the ingredients separately. Cream of peas and avocado: Steam in the oven at 120°C for 30 minutes. Mix everything to obtain a smooth, even puree.

Pea, avocado and mint pureed soup method

Mix and refine the texture and add the cold liquid cream, salt, pea cream, lemon juice and zest. Cover with cling film and leave to set for at least 6 hours.

Light white chocolate mousse 35% method

Bring the mixture to 30-31°C before adding the whipped cream.

Coco pizza by Cristian Zaghini

Once the dough is finished, place it in a container suitable for the weight of the biga and make three folds. Leave to rise for 1 hour at 26-27°C and then form into balls weighing 280-300 g

Leave to rise for 2-3 hours and then flatten, shape and directly pre-bake for 5 minutes at 260°C .

When serving, reheat the dough disc at the same baking temperature, fill and serve.

Filling

Take the duck breast and brown it in a frying pan with a little oil, sage, rosemary, a clove of garlic and orange zest. Prepare a cream of globe artichoke using the artichoke bottoms. Cook them in vegetable stock. Blend with fresh ricotta and refrigerate. Cut the artichoke hearts into wedges and blanch them in salted water for 3 to 5 minutes.

Assemble the ingredients starting with the cream of artichoke then the duck breast with the artichoke wedge next to it. Make a sauce with a red wine or balsamic vinegar reduction.

Dough with toasted seeds by Cristian Zaghini

Toasting the seeds

25 g linseed
25 g sesame seeds
25 g poppy seeds
25 g sunflower seeds.

Heat the seeds at 160°C in the oven or in a frying pan until toasted. Add water equal to the weight of the seeds, and leave to cool.

Dough

Follow the mixing order, then, add the seeds at the end and mix them in at first speed. Once the dough is finished, place it in a bowl suitable for the weight of the biga and make three folds. Leave for 1 hour at 26-27°C for 1st proving and then form into balls weighing 280-300 g.

Leave to rise for 2-3 hours, then flatten and shape and pre-bake for 5 minutes at 260°C.

When serving, regenerate the dough disc at the same baking temperature, stuff and serve.

Filling

Blanch the spinach or Swiss chard in salted water for 2-3 minutes. Drain and season with extra virgin olive oil and salt. Cut the bindolina into a fine julienne. Break the buffalo burrata down.

Assemble the pizza starting with the spinach, burrata and finally the bindolina julienne. Garnish with extra virgin olive oil and grated black pepper.

Modern Veneziana by Pierluigi Sapiente

Method

Shape the brioche dough into 60g balls and place them to rise inside some 8/10 cm diameter moulds or make a 300g ball. Leave to rise at 28-30°C for about 2-3 hours.
Brush with egg and milk. Fill with pastry cream and decorate in a spiral. Cover the gaps with brioche icing. Sprinkle with large vanilla sugar and icing sugar.

Bake in a ventilated oven at 170-180° for about 13-14 minutes. (Time and temperature may vary depending on oven size and model used)

Pastry cream method

Weigh all the ingredients separately. Rehydrate the gelatine in cold water. Bring the milk to the boil with the cream, sugar, salt and flavourings; mix the sugar, starch and egg yolks together. Pour half the boiling liquid over the mixture of starch, sugar and egg yolks, return to the heat and cook until simmering (85-86°C). Add the rehydrated and melted gelatine and mix well. Once cooked, emulsify with white chocolate and pour onto a disinfected baking tray.

Blast chill to +3°C, divide into bags and freeze.
Storage: +4°C in a hermetically sealed tin.

Rich brioche method

Weigh all the ingredients as per the recipe. Mix cold butter with flour at 1st speed; add 90% of the liquid, compressed yeast and solid yeast. Allow to set well.
Add the sugar and salt and allow to set well. Add the remaining liquids. Switch to 2nd speed and knead until completely absorbed.

Final temperature: 25-26°C 1st proving: 30 minutes at 25°C then fold and refrigerate at +4°C for 12 hours Size: 60g Rest: 15 min Shape: ball Proving: 26°C for 2 hours with RH 75% Baking: 180°-200°C in a fan assisted oven18-16 min 200-220°C conventional oven 13-15 min Storage: You can freeze the products before proving and store them in a freezer for 15-20 days, well covered in plastic wrap of course

Brioche icing method

Mix the peeled almonds together with half the sugar. Mix everything together in the planetary mixer until smooth.Add the egg white to achieve the correct consistency. NB: prepare at least a day in advance and leave to rest at room temperature.

Storage: Once left to rest for at least 12 hours at room temperature, store in the refrigerator, preferably in vacuum packs.