“All the products have been carefully selected by me first and have to be seasonal. We then find the right supplier to provide us with the best – every single day. From white and black truffles, fresh fish from the Mediterranean sea, cured meats and cheeses from all over Italy, vegetables daily from the Milan market…We then make our own focaccia, fresh pasta, ice cream and sorbets, all the sauces and dressings. It’s taking the best ingredients and transforming than into a beautiful dish where all the flavours come together in harmony.
The best tip I can give when cooking Italian food is to keep it simple. Use the best seasonal ingredients and don’t mess with them…minimal fuss, maximum flavour”.
BRAISED OX CHEEKS, WILD MUSHROOMS & MASH POTATO
|2 sticks||CELERY||200gr||WILD MUSHROOMS|
|1 tbsp||TOMATO CONCENTRATE||SALT & PEPPER|
|1 glass||RED WINE|
Season the ox cheeks with salt and pepper, dust them in flour and sear them in a hot pan with two spoon of olive oil.
Braise the chopped onion, carrot and celery in an oven tray. Add the ox cheeks, the rosemary and pour the red wine. Let it dry then add the tomato paste and cover with water.
Cover the tray with tin foil and place in the oven at 160°C for 1 hour. Check the cheeks; if they are soft otherwise cook for 30min more.
Once ready remove the cheeks from the tray. Separate the liquid from the vegetables in a pot and let it reduce slowly until thick.
In the meanwhile put the potato in a pot, fill with cold water and bring to boil. Simmer until cooked. Remove from the pot, peel them straight away and mash them.
Melt some butter in a casserole on moderate fire, add the potato, season with salt and mix it until all the butter has been absorbed.
In a hot sauté pan with two spoon of oil quickly fry the mushrooms, season and finish with chopped parsley.
Slice the ox cheeks when they are cold. Place it in a pan with the thick stock, bring to boil, add the mushrooms and serve on the tops of the creamy mash potato.
Fall in love with it.
BUFFALO RICOTTA RAVIOLI with BLACK TRUFFLE
|FOR THE DOUGH:||FOR THE FILLING:|
|500gr||PLAIN SOFT FLOUR 00||250gr||BUFFALO RICOTTA|
|5||WHOLE EGG||20gr||GRATED PARMESAN|
|5ml||OLIVE OIL||SALT & PEPPER|
Place the flour in the mixing machine with the hook; add the eggs and the olive oil. Mix until the dough comes together. The dough has to be firm and dry.
Remove it from the bowl, cover it with cling film and let it rest in the fridge for few hours.
Place the ricotta in a chinoise colander and let it drain for 24h; once ready mix it with the parmesan, salt & pepper.
Fill a piping bag and leave in the fridge until ready to use.
With the pasta machine stretch out the pasta dough until 1mm thick.
Damp the surface of the pasta sheet with cold water; lay a knob of ricotta filling the size of a small walnut in the middle of the sheet 5cm apart from each other. Fold the pasta in half and press out all the air around the filling.
With a 8cm pasta cutter rings cut half circles.
200g Egg Whites
500g Greek Yoghurt
160g Semi-Whipped Cream
Fold cream and yoghurt together. Put egg whites in machine on speed two and leave to whisk. Put Sugar in a pan with 50g of water and boil to soft ball stage. Slowly pour sugar onto egg whites while machine is still going. Leave machine on until meringue has cooled. Gently fold into yoghurt until smooth.
200g Egg Whites
200g Carter Sugar
200g Icing Sugar
Place egg whites into machine and whisk on speed two. When egg whites have come up slowly add caster sugar bit by bit. When caster sugar is finished, slowly add icing sugar bit by bit. Place meringue into a piping bag and pipe disks on grease proof paper. Place in the oven at 90’c and cook until completely firm. Turn oven off and open door and allow cooling. Once cool place in a tray and cling film well making sure it is completely air tight.
Line rings with acetate. Place a disk inside ring at the bottom, pipe a small amount of semifrado on top to cover, add another disk then cover again with semifrado. Crumble meringue onto in big lumps and place straight in the freezer.
ABOUT MAURILIO MOLTENI
Born in 1972 in Varese, near the lake town of Como in North Western Italy, Head Chef Maurilio Molteni comes to TOZI from Shoreditch House where he has spent 5 years operating two Italian restaurants within the private club.
Whilst Maurilio’s cooking remains firmly rooted in the Northern Italian tradition, his career has seen him travel globally with positions in Amsterdam, New York and Switzerland as well as overseeing operations in prestigious Italian establishments in Milan, Bergamo and Lake Como.
Maurilio previously worked as Head Chef alongside Antonio Carluccio, developing the menus at his fine-dining Neal Street Restaurant. Previous to that he ran Prism, within Harvey Nichols Leadenhall Street building. Maurilio and TOZI Consultant Chef Daniele Pampagnin have worked together within the Soho House Group for many years, with TOZI being their first independent project.
TOZI Restaurant – www.tozirestaurant.co.uk