STEP 1: CARPACCIO OF FENNEL AND ORANGE
Wash the fennel and slice finely. Peel the orange, remove the white parts and cut into cubes. Season the orange and fennel salad with salt, pepper and oil and serve with smoked sea bream carpaccio.
STEP 2: CRESPELLA WITH RADICCHIO AND ASIAGO
In a bowl mix the eggs with the flour being careful not to form lumps. While stirring, add the milk and a pinch of salt. Allow the batter to rest for 15 minutes in the pre-cooled blast chiller with the function of blast chilling. Heat a non-stick frying pan, pour a ladle of batter and cook the pancakes one by one. Once the cooking is finished, with the help of a pastry ring of about 10 cm of diameter, obtain from each crespella of the circles. Peel the onion and slice it thinly, then cook it in a pan with a drizzle of oil, a tablespoon of brown sugar, a few drops of balsamic vinegar, a pinch of salt and pepper. Add a glass of water so that it softens without drying out. Once cooked, cool it quickly in the blast chiller with the function of blast chilling for 15 minutes. Wash the radicchio, cut each tuft into 4 segments, season with salt, pepper and a drizzle of oil and cook in the oven preheated to 180 C for about 15 minutes. Once cooked, cool it quickly in the blast chiller with the function of blast chilling for 20 minutes. Mix the ricotta cheese with a drizzle of oil and a pinch of pepper to obtain a cream. With the help of a spoon spread a little 'cream of ricotta over a disk of pancakes, fill with a little 'radicchio and a little' caramelized onion, close with another disc of pancakes and repeat the operation to create another layer. Finish with the crepe disc, a layer of ricotta cream, some hazelnut grains and a sprig of caramelized onion. Grate the Asiago on top of each pancake and cook in the preheated oven at 180ºC for 15-20 minutes.
STEP 3: HEN TUNA
Wash and dry the chicken pulp and cut into small pieces. Wash and peel the carrots and cut into rounds. Peel the onions and cut into wedges. Wash the celery and cut into cubes. Divide the chicken pulp, vegetables and herbs into 4 Bormioli jars, add a few grains of black pepper and cover with oil. Cook the jars in the blast chiller preheated to 75ºC with the cooking function at low temperature for 3 hours, then cool them with the blast chilling function. Store the jars in the fridge, covered by the cap, for 2-3 days before serving. When serving, remove the stopper, remove some oil and serve at room temperature with some toast as an accompaniment.
STEP 4: PANETTONE WITH ORANGE-SCENTED MASCARPONE CREAM
Divide the egg yolks from the egg whites and beat 2 egg whites until stiff. With the electric whisk mix the sugar with the egg yolks until you get a yellow cream. Then add the mascarpone and the grated orange zest and mix well.
Add the egg whites whipped until stiff and stir gently to obtain a cream. Serve the panettone with the mascarpone cream.