Tagliata, risotto with spinach and pesto Genovese, nut pesto and parmesan foam

Ingredients for 5 servings:

• 100 g Parmesan
• 2 m.-large shallot(s)
• 1 large garlic clove(s)
• 300 ml cream
• 2 shots of dry white wine
• olive oil
• salt and pepper
• 1 tsp, leveled agar-agar
• 250 g mixed nuts (cashew, walnut, hazelnut, almond)
• 2 garlic cloves
• 1 tsp sea salt
• pepper
• 30 ml olive oil
• 60 g basil leaves
• 50 g pine nuts
• 60 g Parmesan, grated
• 1 large garlic clove(s)
• 30 ml olive oil
• Sea salt and pepper
• 400 g risotto rice
• 3 m.-large shallot(s)
• 60 g butter
• olive oil
• 250 ml white wine, dry, up to 300 ml
• 1 ½ liters stock
• 150 g Parmesan, grated
• 100 g baby leaf spinach
• salt and pepper
• basil pesto
• 1 soup chicken
• 3 beef marrow bones
• 3 stalk(s) Celery
• ¼ celeriac
• 1 leek(s)
• 1 handful of parsley
• 2 m.-sized onion(s)
• 2 carrots
• 2 m.-large tomato(s)
• 2 bay leaves
• 10 peppercorns
• 2 tsp salt
• 1 handful of basil leaves
• 250 ml germ oil
• Sea salt, coarse
• 50 g butter
• olive oil
• 2 garlic cloves
• 1 sprig(s) rosemary
• Sea salt
• 1 kg beef fillet(s)

Instructions

Working time approx. 1 hour 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 4 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 16.01.2025

For the Parmesan foam, lightly fry the shallots and garlic in a small saucepan with olive oil. Deglaze with white wine and simmer briefly. Add the cream and Parmesan, then stir in the agar-agar and bring the mixture to a boil briefly. Season with salt and pepper and pour through a fine sieve into the cream siphon. Use one or two nitrous oxide cartridges to ensure the foam stays firm. If necessary, warm it up in a double boiler by placing the cream siphon in hot water. For the nut pesto, toast the nut mix in a pan over medium heat without oil. Place the nuts and garlic in a blender and roughly chop. Add sea salt, pepper, and olive oil and blend again until a grainy consistency is achieved. For the Pesto Genovese, toast the pine nuts in a pan without fat and then let cool briefly. Roughly chop in a blender along with the Parmesan, garlic, and basil leaves. Add olive oil, sea salt, and pepper and season to taste. For the risotto, sauté the shallots in butter and olive oil until translucent. Add the risotto rice and fry until translucent. Deglaze with white wine and reduce. Gradually add the heated stock, stirring constantly, until the risotto is cooked to your liking. Stir in the Parmesan cheese, baby spinach, and some of the Pesto Genovese. Season with salt and pepper. For the stock, place the chicken, marrow slices, and vegetables in a large pot of cold water. Add the bay leaves, peppercorns, and salt; simmer over low heat for 2-3 hours. Let cool overnight. The next day, strain the stock through a sieve and then through a fine cheesecloth. For the fried basil, heat the germ oil in a small pot to about 160°C. Dry the basil leaves thoroughly and fry in the oil for about 20 seconds. Drain on kitchen paper and sprinkle with coarse sea salt. Bring the beef fillet to room temperature and season lightly with coarse sea salt. Heat the butter, olive oil, crushed garlic cloves, and rosemary in a pan. Sear the fillet over high heat on both sides (approx. three minutes per side). Meanwhile, baste the meat repeatedly with the butter and oil mixture. Continue cooking in the oven at 120°C (convection oven) until the desired internal temperature is reached (use a thermometer). Let it rest briefly in aluminum foil before serving, then cut into thin slices and serve. Svenja prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in Düsseldorf on Thursday, January 16, 2025.