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heat for 10 minutes. Add salt and pepper to taste, filter and add the drained zest. Place the duck on a large hot
serving dish, garnish with the braised orange slices and spoon the sauce onto the meat.
MUsHROOM fRIcAssee
Ingredients for 4 servings: 600 g of champignon mushrooms, 4 egg yolks, 1 lime, chives, 1 clove of garlic,
vegetable stock, extra virgin olive oil, salt and pepper.
Juice half a lime using the squeezer. Install the chopper blade and chop a handful of chives. Clean the
mushrooms and slice them using the slicer blade 1. Brown the garlic with a little olive oil and a pinch of chop-
ped chives in a saucepan. Add the mushrooms and some vegetable stock, then cook over high heat for 10
minutes, delicately turning the mushrooms over. Meanwhile, install the beater disc in the food processor and
beat the yolks with the filtered lime juice. Once cooked, add salt and pepper to taste and turn the heat off.
Add the mixture of yolks and lime juice to the mushrooms while mixing rapidly. sprinkle with chives and serve.
cOffee MUffINs wITH ZAbAglIONe cReAM
Ingredients for 4 servings. For the muffins: 350 g of type 00 flour (finely ground), 2 eggs, 180 g of sugar, 1
sachet of baking powder, 10 g of coffee beans, 70g of milk, 120 g of butter, salt. For the zabaglione cream: 5
eggs, 120 g of sugar, dry Marsala wine.
For the muffins. Grind the coffee with the milling cup and prepare the coffee using a moka machine. Install the
beater disc and beat the eggs with sugar until obtaining a light and fluffy mixture. Remove the disc and install
the mixing blade, then add the melted butter, milk, cold coffee, a pinch of salt and baking powder sifted with
flour. Mix until obtaining a smooth mixture and place it into 4 silicone moulds (grease the moulds with butter
and sprinkle with flour if they are made from aluminium). Bake in the oven at 180° C for 15/18 minutes. For
the zabaglione cream. Take the eggs out of the fridge 2 hours before. separate the yolks and beat them in the
food processor using the beater disc together with sugar until the mixture is clear and creamy. Pour 1.5 dl of
Marsala wine little by little, mixing it perfectly. Place the mixture in a deep mixing bowl and cook the zabaglione
in a bain-marie while continuing to beat it with a whisk for about 10 minutes. Never bring it to the boil. Once
cooked, its volume should have increased and the cream will be light and fluffy. Let it cool down a bit. Turn out
the muffins when they are still hot and serve with the warm zabaglione cream.
Main courses
Desserts