This is what master chef Olga and her husband Giancarlo make for Bent Van Looy and Titus De Voogdt: “First thing he made for my parents”
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Masterchef Olga Leyers has her own spin-off online on GoPlay. Together with her Italian husband and source of inspiration Giancarlo Angeletti, she receives a few famous guests with delicious Italian dishes. Today for Bent Van Looy and master chef candidate Titus De Voogdt? A crispy crostino, and risotto according to the rules.
Crostino with salsiccia, stracchino and radicchio
For 4 persons
Necessary
several slices of bread (1 cm thick)
2 salsiccia
pack of stracchino of 100 g
1 orange (for the zest)
2 to 3 sprigs of rosemary
1 radicchio
olive oil
pepper
1 to 2 tablespoons of salted capers
1 lemon (for the zest)
Doing
Preheat the oven to 180°C.
Squeeze the salsiccia into a bowl. Add the stracchino.
Grate fine zest from the orange and add, together with the finely chopped rosemary. Mix everything together.
Divide the mixture over the slices of bread and place the crostino in the preheated oven for 10 to 15 minutes.
In the meantime, make the salad. Chop the radicchio finely. Season with olive oil, salt and pepper.
Grate the lemon zest and add the capers. Mix the salad.
Remove the warm crostino from the oven and finish with some salad on top.
Risotto with zucchini and guanciale
For 4 persons
NecessaryFor the broth
a few sprigs of fresh thyme
some bay leaves
a few sprigs of fresh rosemary
some sage leaves
2 carrots
2 onions
2 stalks celery
3 cloves of garlic
1 tablespoon dried chili flakes
5 star anise
10 cloves
1 soup chicken
2 liters of water
fleur de sel
peppercornsThe zucchini cream
2 zucchini
2 cloves of garlic
a dash of water
1 vegetable stock cube
a few sprigs of fresh basil
a few sprigs of fresh mint
1 tablespoon chili flakes
1 tablespoon olive oil
150 g guanciale (cut into cubes)The risotto
400 g risotto rice
1 onion
2 dl white wine
100 g taleggio
75 g pecorino
75 g butter
150 g stracciatella
15 zucchini flowers
5 tbsp tempura flour
5 tbsp sparkling water
Doing
Peel the onion, carrot and celery and chop the vegetables coarsely. Stew them in a large pot. Add all the herbs.
Color the soup chicken briefly. Cover the chicken and vegetables with water and let them cook gently for at least 1 hour. In the meantime you can make the zucchini cream.
Cut the zucchini into large pieces. Peel and crush the garlic. Stew both in a generous dash of olive oil. Add the chili flakes.
Pour water into the pan until the zucchini are just covered. Add the stock cube and cook until the zucchini pieces are completely soft.
Spoon the cooked zucchini into the blender jar. Add the fresh basil and mint and mix until a smooth cream. If necessary, add a little stock to achieve a smooth cream.
Preheat the oven to 180°C.
Clean half of the zucchini flowers by briefly rinsing them under cold water. Gently pat them dry and remove the pestle inside. Keep the stems aside and cut them into small cubes.
Cut the flowers into strips and place them on an oven dish. Drizzle with olive oil and sprinkle with fleur de sel. Place in the preheated oven for 3 to 4 minutes.
Place a stew (which you will also use for the risotto) over a low heat. Fry the strips of guanciale until crispy. Remove the bacon in time and keep it aside. Leave the fat in the pot.
Remove the zucchini flowers from the oven.
Finely chop the onion for the risotto and stew in the fat of the guanciale, together with the cubes of the stems of the zucchini flowers.
Add the risotto rice and let it simmer briefly. Deglaze with the white wine.
Add the fresh chicken stock to the risotto little by little. Wait until the rice grains have absorbed almost all the liquid before adding fresh stock. After about 15 minutes the risotto is ready to finish.
In the meantime, let the deep fryer heat up to 180 degrees. Mix the tempura flour and sparkling water. Dip the remaining zucchini flowers in the batter and deep-fry them until golden brown.
Grate the pecorino and cut the taleggio into blocks.
Mix the zucchini cream and taleggio into the risotto. Let it boil for a while and taste whether the rice is al dente. Finally, stir in the butter and pecorino.
Serve the risotto with the crispy guanciale, fried zucchini flowers and stracciatella. Finish with extra lemon zest.
