Fresh by Francesca Bigolin

Blast chillers for home use are radically changing the way we are used to preparing meals and organizing work in the kitchen. A prime example in Francesca Bigolin's volume Fresco.

THE RAPID TEMPERATURE BURNER

This book lays out recipes and tips for making the best use of the tool that will revolutionize home cooking.

State-of-the-art machines, such as Fresco by Irinox, make it possible to quickly cool cooked and uncooked foods, freeze them, thaw them, and cook them slowly at low temperatures, as well as chilling beverages, letting breads and cakes rise in optimal conditions, and keeping dinner warm until it's time to eat it. All with a single appliance, about the size of a microwave.

COMBINED ACTION OF BLAST CHILLING, FREEZING AND CONTROLLED THAWING

Thanks to the combined action of blast chilling, freezing, and controlled thawing, the quality of the products remains intact: nutritional properties are not lost during both preparation and storage. The advantages do not end there: you save time, reduce waste, and achieve perfect food preservation.

The ability to cook dishes or individual ingredients in advance makes it possible to bring curated and appetizing dishes to the table even at the last minute. Basically, you can organize at home as you would at a restaurant.

In this book you will find recipes, tricks and tips for making the most of the full potential of this revolutionary appliance.

CI ARTICHOKE BOTTOM WITH EGG COOKED AT LOW TEMPERATURE AND TRUFFLE SAUCE

For 4 people

eggs

artichoke bottoms

tablespoons of black truffle sauce

glass of white wine

clove of garlic
Extra virgin olive oil
Salt
Black pepperPreheat

the blast chiller with the low temperature slow cook function by setting 75 °C in the chamber.
When it has reached the set temperature, place the whole eggs in the blast chiller, without removing them from their paper container, and cook them for 60 minutes, keeping the temperature at 75 °C.
While the eggs are cooking, heat a drizzle of oil in a frying pan with a clove of garlic, let it season for a few minutes and then add the artichoke bottoms. Wet them with a glass of white wine, season with salt and pepper and turn them occasionally, if necessary adding a little water to keep them from sticking.
Remove the eggs from the blast chiller and shell them. Place each egg on top of an artichoke bottoms.
Season the bottoms thus "stuffed" with a drizzle of oil and a spoonful of black truffle sauce and serve.

Tips:
The low-temperature slow cooker function allows you to cook the egg in all its parts at 65 °C, resulting in a soft egg white and an equally soft, but not liquid yolk.
You can cook artichoke bottoms a few days in advance, chill them quickly with the blast chiller to +3 °C at the core and store them in the refrigerator for up to 7 days.
If you want to stock up, you can cook plenty of them, freeze them with the blast chiller and store them in the freezer for a minimum of about 6 months. When it is time to serve them, simply heat them in the blast chiller with the low temperature slow cook function by setting 75 °C in the chamber for about 30 minutes.