“ラム酒とパイナップルのクランブル”
Ingredients for 3
Pineapple 1 (remove the bark, cut into 5mm thick slices)
Unsalted Butter 20g
Brawn sugar 40g
Lemon ½(juice)
Dark rum 4tbsp
Crème fraiche for serving
For the crumble
Unsalted butter 20g
Sugar 20g
Plain flour 20g
Rolled oat 20g
Coconut slices 20g
Salt a pinch
Melt the butter in a large pan and sauté the pineapple slices in a single layer to maximize contact with the pan. Once the slices are slightly charred, move them to the side of the pan, add a new batch, and repeat until all slices are evenly browned.
Sprinkle sugar and drizzle lemon juice over the pineapple. Add the rum and carefully flambé. Transfer the pineapple, along with the cooking juices, to an oven-proof dish.
Mix the crumble ingredients and evenly sprinkle over the pineapple. Bake in a preheated oven at 200°C for about 15 minutes, or until the crumble is golden brown.
“仔牛のカツレツ”
For years, I underestimated this classic veal cutlet from Milan. I had often seen it on restaurant menus but assumed it would be similar to the Japanese pork cutlet, Tonkatsu, and didn’t feel compelled to try it. To my surprise, it turned out to be far more flavourful than I expected.
The traditional Milanese cutlet uses a thick cut of veal loin with the bone attached, while a more casual version—known as orecchia di elefante (elephant ear)—is prepared by pounding the meat thin, as large as a dinner plate. Both styles feature veal breaded and fried in clarified butter, which imparts a rich aroma that enhances the delicate flavour of the veal. The accompanying tomato salad serves to cut through the fat, while a hint of coarse salt on the breadcrumbs creates an irresistible, perfectly balanced bite.
Never underestimate the magic of classic Italian dishes!
Ingredients for 2
Veal cutlet 250g(2 fillets)
Flour
Egg 2(beaten)
Panko breadcrumbs
Clarified Butter 100g
Flaky salt
Lemon 1
for the cherry tomato salad
Cherry tomato 150g
Banana Shallot 1/2
Capers 1tsp
Balsamic vinegar 1/2tbsp
Olive oil 1/2tbsp
Salt and pepper to taste
If you have normal butter, start by preparing clarified butter.
Beat the veal with a steak hammer or small saucepan to a thickness of about 5mm. Prepare the 3 plates of flour, egg, breadcrumbs for the batter.
Heat the clarified butter in a large pan that is big enough to fit the veal. Season the meat with salt and pepper and coat with butter in order of flour, egg, breadcrumbs. Place the cutlet and cook over a medium heat until the both sides are golden. Take out on the rack to drain the excess oil.
Mix the salad and serve on the side of the cutlet with lemon. Sprinkle a pinch of flaky salt on top.
“カリフラワーのローストとアーティチョークのディップ”
Ingredients for 2
Cauliflower ½(cut into small florets)
Grilled Artichoke in oil 100g
Shallot ½(sliced into rings)
Oregano 1tsp
Caraway 1/2tsp
Garlic powder 1/4tsp
For the dip
Grilled artichoke in oil 100g
Garlic 1clove
Hazel nut 1tbsp
Tahini 1tbsp
Lemon 1/2
Parsley, multi seeds as garnish
On an oven tray, combine the ingredients for the roasted cauliflower and 2 tablespoons of the preserving oil from the artichokes. Season with salt and pepper, and stir to coat the cauliflower evenly. Roast in the oven at 200°C for about 45 minutes, or until the cauliflower is tender and cooked through.
Blend the ingredients for the dip with a handful of the roasted cauliflower and 4 tablespoons of water until smooth. Season with salt and pepper to taste. Serve the dip alongside the roasted cauliflower, garnished with parsley, mixed seeds, shaved lemon zest, and a drizzle of extra virgin olive oil.