Written and Demonstrated by Chef Enrico Cerea of Da Vittorio Relais & Chateaux at the International Day of Italian Cuisines at Italian Culinary Academy, New York City.
Translated from the Italian by Elena Mancini
Baccala carpaccio with pancetta mousse and hazelnut-espresso crumble
Baccala’ carpaccio:
100 gr. Filleted baccala’
Roll the fillets of baccala’ into the shape of a cylinder. Wrap the roll in plastic food wrap and place into freezer until frozen. Cut the frozen roll of baccala’ into 1mm. slices.
Pancetta mousse:
400 gr. Smoked pancetta
600 gr. Heavy cream
1 clove of garlic
3 gr. xanthan gum (non-dairy product for thickening)
Parmigiano Reggiano to taste
Cube the pancetta and let it cook with the heavy cream and one garlic clove for approximately 30 minutes. Add Parmigiano Reggiano, xanthan gum and mix all ingredients with a hand blender. Sift and pour mixture into a siphon and keep bain marie at a temperature of approx. 80 C.
Hazelnut, espresso crumble:
30 gr. Sugar
30 gr. Shelled, chopped hazelnuts
3 gr. Ground espresso
½ vanilla pod
water
Roast hazelnuts in oven at 170 degrees C. for approx. 7 minutes. Put water, sugar in pot on low flame to make caramel. Add hazelnuts, ground coffee and vanilla. Spread mixture on non-stick baking mat to cool. Once cool, grind mixture to a fine grain in blender. Do not over-grind as it will cause mixture to turn into cream.
Plating: Carpaccio slices are placed atop the pancetta mousse with crumble smeared on side of plate.
