MANZO, MELANZANA RIPIENA DI OLIVE E CAPPERI

(Charcoal Grilled Beef, Eggplant filled with Olives and Capers)

INGREDIENTS

50g Wagyu beef striploin

20ml Wagyu beef jus

1 pc fried stuffed baby eggplant

3 pcs pickled shallot petals

3 pcs elderflower

3 pcs baby basil leaves

3 pcs baby watercress Horseradish crème

WAGYU BEEF JUS

(Best prepared two days in advance)

10kg Wagyu beef bones

8kg Wagyu beef shank

3kg onions

800g carrots

1kg tomatoes

800g celery

20g thyme

20g rosemary

15g oregano leaves

10g black pepper

15g white pepper

10g coriander seeds

5 pcs Juniper berries

METHOD

Cut vegetables (onions, carrots, tomatoes and celery) in half and roast in the oven at 170°C for 20 minutes.

Roast the bones and meat in the oven at 165°C for 20 minutes or until bones get browned.

Put roasted bones in a pot. Fill pot with water until all of the bones are covered, and let it boil.

Add roasted meat. Skim off the bubbling scum from the broth.

Add roasted vegetables, thyme, rosemary, black pepper, and coriander seeds.

Let it simmer until the meat and vegetables are tender (about 12 hours).

Strain, take out the bones and reduce until 30 percent of the broth is evaporated.

In a separate pot, add water into the leftover bones. Boil for 30 minutes, strain and reduce. Add the bone liquid into the main jus.

Add salt and white pepper. Beef jus is ready to be infused.

For final flavour adjustment, for every 100ml of jus, add 5 pieces of juniper berries and 5 pieces of oregano leaves.

Heat the sauce until it bubbles. Remove from heat and infuse for 30 minutes. Strain to use.

PICKLED SHALLOT PETALS

(For 10 portions)

10 pcs shallots, peeled

150ml pickle water

METHOD

To make the pickle water: mix 300ml white vinegar, 700ml mineral water, 100g beetroot, 50g sugar, and 25g salt in a sauce pan until it dissolves.

Cook until it boils and then cool it down. Strain.

Cut the peeled shallots in half. In a vacuum sealer bag, mix shallots with pickle water. Put the bag at 100°C in a steam oven for 30 minutes. Cool it down and peel the shallots into three petals.

HORSERADISH CRÈME

25g horseradish

50g mineral water

50ml canola oil

5g salt

2g Xantana

METHOD

Mix everything in a blender until it emulsifies and thickens. Put the paste into a piping bag.

EGGPLANT FILLING

(For 10 portions)

200g beef jus

30g semi-dried tomatoes, cut in half

20g Taggiasche olives

15g caper berries

0.5g parsley, chopped

METHOD

For the filling, mix the tomatoes, olives and caper berries. Add beef jus and boil it together. Infuse for 30 minutes and strain well. Chop the mixture. Add parsley and salt. Put it inside a piping bag.

FRIED STUFFED EGGPLANT

1 pc eggplant, around

10cm

5g eggplant filling

50ml beef jus for glazing Salt, to season

METHOD

Peel and deep-fry the eggplant at 160°C until it is perfectly cooked. Season it with salt and cut it lengthwise. Stuff it with the filling and glaze the eggplant with beef jus infusion from the eggplant filling.

WAGYU BEEF STRIPLOIN

On a pan, sear the beef with olive oil at 62°C. Cook until the beef reaches 52°C. Sear and smoke the beef over a hibachi grill. Let it rest, cut and season with crystal salt.

ASSEMBLY

Put the Wagyu beef inside a pot of herbs with charcoal to keep it warm and fragrant.

On a plate, place eggplant and garnish with elderflower, basil and watercress.

Place shallot petals. Add a dollop of the horseradish crème on each petal.

Add Wagyu beef and pour beef jus on top of it.