Recipe by Davide Puleio: Fake Pepper Beef Strips with Arugula and Parmigiano
Ingredients for 2 people
- 5 red bell peppers
- 5 oranges
- Extra virgin olive oil, as needed
- Fresh oregano, as needed
- 300 g arugula
- ½ clove of garlic
- 10 ml lemon juice
- 100 g aged Parmigiano Reggiano (24 months)
Method
For the Straccetti (Pepper Strips)
Wash and thoroughly dry two bell peppers. Roast them in the oven at 250°C (482°F) for 25 minutes until they are well charred. Remove from the oven and let them rest covered with a cloth until cooled.
Peel the peppers and remove the seeds. Place them on a baking sheet and bake in the oven at 85°C (185°F) for 4 hours, turning them every 30 minutes. At the end of this process, lower the temperature to 60°C (140°F) and fully dehydrate them.
When ready to use, rehydrate the peppers in natural water for 8 minutes, dry them, and pound them with a meat tenderizer between two sheets of parchment paper until you obtain strips with the same consistency and appearance as meat.
For the Reduction
Juice 3 bell peppers using a juicer, then add 30% of the weight of the juice in red orange juice. Reduce this mixture by cooking it down.
For the Arugula Cream
Blanch the arugula in plenty of salted water and then cool it quickly. Dry it thoroughly, squeezing out excess liquid.
Place the arugula in a Pacojet container, adding lemon juice, olive oil, Parmigiano, garlic, and water. Freeze and process three times in the Pacojet until you achieve a smooth and homogeneous cream, then pass it through a fine sieve to remove any lumps.
Plating the Dish
Season the straccetti with Maldon salt, smoked oil, and the bell pepper reduction.
Place a dollop of arugula cream in the center of the plate, lay the pepper strips on top, and garnish with oregano leaves, caper leaves, and the pepper reduction.
Finish the dish at the table by grating aged Parmigiano Reggiano (24 months) over the top.
