Jason Hedin, Executive Chef, The Florentine
The Florentine
151 W Adams St., Chicago, IL 60603
Check Out:
Veterans Day
The Florentine invites all veterans to enjoy 50% off parties of two and 25% off parties of three or more with a valid military ID this Veteran’s Day, November 11.
Thanksgiving
The Florentine‘s Thanksgiving Day Prix Fixe menu ($65/person).
In addition to the prix fixe menu, The Florentine will also serve an a la carte Turkey Plate with 2 sides for $39. The Florentine will be open on Thanksgiving Day from 7am to 9pm.
Recipe:
Head on Prawn Milanese, tomato vinaigrette, saffron espuma
Prawn
Yield :
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Head on spot prawn | Leaving head and tail on, remove shell, and vein from prawn. Brine in 5% salt water solution for 1 hour, and dry. Reserve for service. |
Fresh Tomato Vinaigrette
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Tomato, grated on cheese grater | 500 | G – 2/18 c | Combine. |
| Red wine vinegar | 30 | G – 1/8 c | |
| Olive oil, good | 40 | G – 2 2/3 T | |
| Maldon sea salt | 10 | G | |
| Saffron | 1 | pinch |
Tempura batter
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Tempura flour | 1 | Cup | Should be a light batter NOT LIKE A CORN DOG |
| Soda water | 1 | Cup |
Base Aioli
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Mayonnaise | 4 | Gal | Blend the juice, raw garlic, confit garlic, garlic granules. Whisk into the mayo using standing mixer adding salt. Label and Date. |
| Lemon Juice | 400 | G – 1 2/3 c | |
| Salt | 100 | G – 1/2 c | |
| Garlic Granules | 64 | G – 4 1/3 T | |
| Fresh Garlic | 280 | G – 1 1/8 c | |
| Confit Garlic | 400 | G – 1 2/3 c |
Black Garlic Aioli
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Black Garlic Puree | 100 | G – 1/2 c | Mix together Label and Date. |
| Base Aioli | 400 | G – 1 2/3 c |
Saffron Espuma
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Cream, heavy | 2 | Quart | Boil cream, saffron Add cheese Blend Emulsify xanthan Season Charge 2x in ISI siphon |
| Parmes cheese | 2 | Quart | |
| Xanthan gum | Pinch | pinch | |
| Saffron | 1 | Pinch | |
| Salt | TT | TT |
Garnishes/Build
| INGREDIENTS | AMOUNT | UNIT | PROCEDURE |
| Head on prawn, no shell, no vein | 3 | ea | Fry3 ea prawn at 350 for 3-4 min until golden brown. Drizzel with black garlic and plain aioli. Sprinkle with chopped parsley and chili flake Put 3 tablespoon of tomato vinegrette in bottom of bowl Stack prawn on edge of bowl Squeeze espuma in bowl Finish with green oil and tomato powder. |
| Tempura batter | |||
| Black Garlic Aioli | |||
| Roasted Garlic Aioli | |||
| Chili flake | |||
| Chopped parsley | |||
| Tomato Vinaigrette | |||
| Saffron Espuma | |||
| Fine herb oil | |||
| Tomato Powder |
