KISSA TANTO’S CARNE CRUDA

The Globe and Mail (Atlantic Edition) - - FOOD & WINE -

6 Serves 2 (dou­bles eas­ily)

3 oz beef ten­der­loin

1 tbsp burnt soy sauce (recipe fol­lows)

1 tbsp high qual­ity ex­tra vir­gin olive oil

1⁄2 Asian pear, finely diced

1⁄2 tsp Arima san­sho-pick­led Ja­panese pep­per­corns, or Chi­nese Sichuan pep­per­corns

1 radish, thinly sliced

1⁄4 cup finely grated Parmi­giano Reg­giano

1⁄4 cup sun­flower sprouts

Cut meat into cubes about 4 mm by 4 mm. Mix with burnt soy, olive oil and salt to taste. Make a flat­tish mound on a plate roughly like a ham­burger. Cut pear into small cubes. Gar­nish meat with Asian pear, pep­per­corns, thinly sliced radish, finely grated fresh Parmi­giano Reg­giano and sprouts. Serve with gnoc­chi frito.

Burnt soy sauce:

Makes 1⁄2 cup

1⁄2 cup Ja­panese soy sauce 3 green onions

Trim root ends of green onions. Broil on a foil-lined bak­ing sheet un­til com­pletely charred, about eight min­utes, flip­ping mid­way. Blend soy sauce and charred green onions un­til com­pletely smooth.

Gnoc­chi frito:

Makes about 24 gnoc­chi frito

1⁄3 cup luke­warm wa­ter

1 tsp in­stant yeast

1⁄2 tsp sugar

1 2⁄3 cup all-pur­pose flour

3 tbsp ren­dered beef fat, duck fat or ba­con fat, chilled

1⁄4 tsp salt

Vegetable oil for fry­ing Add yeast and sugar to wa­ter. Let sit un­til foam­ing, about five min­utes. Com­bine flour, fat and salt in a food pro­ces­sor and pulse to­gether. Add wa­ter into mix­ture slowly un­til a dough forms. Trans­fer to a counter, then knead to­gether a few times. Place ball in lightly oiled bowl and cover with plas­tic wrap. Let rise un­til dou­bled in bulk about 11⁄2 hours.

Heat oil to a depth of 11⁄2 inches in a small wok or pot. Heat un­til about 350 F – a cube of bread will brown in 20 sec­onds. Roll dough on a floured board to 1⁄8-inch thick­ness and cut into two-inch squares. Fry un­til golden, puffed and crisp, about three to four min­utes, turn­ing oc­ca­sion­ally for an even colour.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.