Giulio Gigli: identity kit of the UNE chef between curiosities and recipes

Giulio Gigli: identity kit of the UNE chef between curiosities and recipes


Is named UNE the restaurant that Julio Gigli (33 years old) opened in August 2021 a stone’s throw from Foligno, his hometown; a gastronomic project that focuses on forgotten local products, the kind that industrialization and globalization of the food market were suffocating: roveja, aglione, trasimeno beans, black chickpeas, cave beans. His is a sustainable, authentic cuisine that looks to the past but with a new rhythm, thanks to contemporary techniques and the fruit of illustrious experiences: just think of the Pagliaccio kitchen in Rome run by chef Anthony Genovese, of whom he has been a part. for many years. Then there was the Enjoy in Barcelona (Spain); Le 1947 at Cheval Blanc in Courchevel (France); Le Grand Véfour in Paris (France) and Benu in San Francisco (USA). But let’s go back to his restaurant (Due Forchette and Price-Quality Award in the Gambero Rosso Restaurant guide), the UNE brigade today is made up of David Saez Poncelas, Simone D’Aluisio, while in the dining room we find Maria Ricote Navarro Fabrizio Olimperi. The sommelier, Fabrizio Olimpieri.

Identity of a chef: Giulio Gigli

Your idea of ​​cooking? Sustainability, seasonality and relationships are the basis of my project

Beloved ingredient? Garlic

Hated ingredient? Okra

Last album downloaded. Wow from Verdena

Last book read. Charles Bukowski Ham Sandwich

The plate of life? Nonna Ida Lasagna

Revered grandmaster? anthony genovese

most esteemed colleague. alberto quadrio

Favorite restaurant abroad. Alchemy in Barcelona (Spain)

Did he come above all the others? Ribolla Gialla 2011 by Gravner

If not the chef would have done it…? The psychologist

Chef Giulio Gigli’s dishes

Low-temperature egg, brown trout, Sagrantino, wild spinach: Giulio Gigli’s recipe

Ingredients

  • 1 brown trout of 700 g. about
  • 100 grams. fresh wild (or regular) spinach
  • 100 grams. Sagrantino wine
  • 100 grams. of beef broth
  • 4 eggs
  • extra virgin olive oil
  • salt to taste

for the eggs

Cook them for 30 minutes either in the roner or in a saucepan with hot water at 63°C (if necessary, use a kitchen thermometer).

for trout

Clean the trout, fillet it, cut the two fillets into cubes, season with extra virgin olive oil and salt, then bake at 180°C for 2 minutes.

for the sauce

Cook the bones, gills, eyes and head of the trout in a pan with a little oil. Deglaze with the wine, let it evaporate and after a few minutes add the broth, leave it on the heat a little longer, strain the sauce and reserve.

for the spinach

Cook them in a pan with a splash of oil for 30 seconds just before serving.

Plating

Compose the dish by placing an egg, trout cubes and spinach in the center of each, then sprinkle with the sauce and serve immediately.

Pasta and beans, ancient grain umbricelli, bark foam: Giulio Gigli’s recipe

Ingredients

  • 400 grams of umbricelli (fresh pasta, water and ancient cereal flour)
  • 90 grams of tomato sauce
  • 50 grams. black-eyed peas
  • 50 grams. of cave beans
  • 50 grams. Trasimeno beans
  • 50 grams. by roveja
  • ½ clove of garlic
  • the zest of ½ lemon
  • restricted cooking water of all legumes
  • thyme
  • extra virgin olive oil

For the crust foam

  • 1 kg of bark
  • Water
  • salt to taste

for legumes

Leave the legumes to soak for 12 hours covered in water with a pinch of baking soda. After this time, drain them, put them in a large saucepan covered with water and cook over a very low heat, splashing partially only at the end of cooking.

For the restricted cooking water of legumes

Reduce the limited cooking water of the legumes in the pan after adding the tomato purée, the zest of ½ lemon and the ½ minced garlic clove. Stand aside.

For the crust foam

Clean the bark very well, cut it into small pieces and make a broth with water and salt, leaving it to cook for at least 2 hours. After this time, reduce the broth by half in a saucepan. Once ready, load it into a siphon keeping it hot in a pot with water at 60°C.

Finish

Boil the umbricelli in salted water, drain for 2-3 minutes before cooking is complete, transfer to a saucepan with the restricted water from the legumes.

Put the navels and vegetables on each plate and finish with the bark foam.

Stuffed squab and pickled vegetables

Ingredients

  • 2 pigeons of 600 g. about each
  • home canned gardener
  • pig retina
  • Maldon salt to taste

for the filling

  • 100 grams. by ciauscolo
  • 100 grams. chicken breast
  • the livers of the 2 pigeons
  • 20 grams of truffles
  • Salt to taste
  • pepper as needed

for the sauce

  • the bones of the 2 doves
  • ½ onion
  • ½ carrot
  • Water
  • extra virgin olive oil

for the pigeons

Clean them, empty them, recover the livers and fillets (four breasts) and store them in the refrigerator.

for the filling

Blend the chicken breast, livers, ciauscolo and truffle, season with salt and pepper, then transfer the mixture to a pastry bag.

for the sauce

With a butcher knife, cut all the bones into small pieces, then brown the chopped onion and carrot in a pan with a little oil until they turn brown. Add the water and cook for about 1 hour and 30 minutes, then strain through a strainer and set aside.

Method

Open the pigeon breasts in the center in the shape of a booklet, on the meat side and not the skin side, fill them with the stuffing in the sac à poche, then cook them for a few minutes in a pan with a little oil, browning them for complete. on the sides, then put them in the oven at 200°C for about 7 minutes.

Cut each breast in half along the long side, place a quarter on each plate, complete with the pickled vegetables and the restricted pigeon sauce. Finish with a few flakes of Maldon salt.

Cheesecake with carrot chutney and almond spumini: Giulio Gigli’s recipe

Ingredients

For the foams

  • 50 grams. of sugar
  • 10 grams of almonds
  • 1 egg white

for the cream

  • 200 grams Philadelphia (cheese spread)
  • 80 grams of robiola
  • 50 grams. of eggs
  • 50 grams. carrot reduction
  • 15 grams yolk
  • 15 grams of liquid cream
  • 10 grams of cornstarch

for the chutney

  • 80 grams of carrots
  • 10 grams of butter
  • 10 grams of sugar
  • 2 grams of ginger
  • 0.5g From Chile
  • 0.2g of salt
  • the juice of ½ lemon
  • Lime

For the foams

Beat the egg white in a bowl adding the sugar and chopped almonds, then transfer the mixture to a piping bag. Form the spumini on a parchment paper lined baking sheet and cook for 1 hour at 120°C.

for the cream

Put all the ingredients in a bowl and mix them very well with a whisk, then cook in a bain-marie until it reaches the right consistency. Pour into a pastry bag and let it rest in the fridge.

for the chutney

Clean the carrots and cut them into cubes, then marinate them for 1 hour with the sugar, ginger, chilli pepper, salt and lemon juice. Next, cook the cubes in a pan with the butter over a very low heat for 20 minutes.

Plating

With the sac à poche, form 4-5 strands of cream on each plate, add the warm carrot chutney, the chopped spumini and a little lime.

shots of andrea di lorenzo

UNE, Foligno – (PG) – section Capodacqua via Fiorenzuola, 37 – 334 8851903

ristoranteune.com

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