Bluefin tuna 'cotoletta,' eggplant à la miso, ponzu, and wine sauce - Balfegó
Leonardo Viola, a finalist for Chef Balfegó Italy 2024, presented his version of bluefin tuna "cotoletta," which earned him second place at the grand finale
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Ingredients
- 60 g miso paste
- 100 g sake
- 100 g mirin
- 250 g sugar
- 500 g eggplant
- 1 L beef broth reduced to demi-glace
- 3L red wine
- 1 1/2 L port
- Agar
- 360 g soy sauce
- 135 g mirin
- 45 g sake
- 30 g katsuobushi
- 1 orange peel
- 45 g rice vinegar
- 180 g yuzu juice
- 1 Tropea onion
- 100 g baby chard
- Yuzu citronella
- Caper powder
- Balfegó bluefin tuna loin
- Nori seaweed
- Flour
- Panko
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