Roasted Pumpkin Risotto with Haloumi and Chilli
Roll Up Lasagna with Parmesan Espuma and Crisp Spinach
Recipe by Nishant Kumar Choubey, Executive Chef – The Roseate New Delhi
Ingredients
- De Cecco Flour – 500 Gms
- Mutti Tomato peeled -100 Gms
- Egg – 2 no.
- Water – 250 ml
- Spinach – 50 Gms
- Cream – 50 ml
- Onion – 30 Gms
- Garlic – 30 Gms
- Zucchini – 50gms
- Peppers – 50gms
- Broccoli – 50 Gms
- Mushroom – 50 Gms
- Parmesan cheese – 50 gm
- Olive oil -100 ml
- Seasoning
Preparation
For Lasagna sheet
- Mix together flour, eggs, water, salt
- With the help of dough kneader, kneads the dough. Let the dough rest. For 30 Minutes.
- Roll the dough to make pasta sheet.
- Blanch the sheets in boiling water. Keep aside.
Tomato sauce
Puree the peeled tomatoes in a blender . sauté onion , garlic with olive oil and reduce the tomato puree till it gets saucy consistency .Season and set aside.
Vegetables
- Cut all the vegetables diamond cut,
- Sauté onion and garlic toss vegetables in it and cook them properly. Put tomato sauce in the vegetables to get them bind together. Roll the lasagna sheet with the vegetable.
Cream sauce
Reduce the cream and parmesan cheese and season it properly. Fill it up in a soda siphon with nitrogen cartridge.
Plating
Finally.. bake the rolled lasagna under the salamander and serve it with tomato sauce on one half and cream espuma on another half. Fry Julienne spinach leaves and garnish.
Nishant Kumar Choubey, Executive Chef – The Roseate New Delhi
Currently heading for The Roseate New Delhi, Corporate Chef Nishant Choubey started his career with the Oberoi group of hotels at Rajvilas, Jaipur. After working for over two years, Chef moved to Dubai and joined Jumeirah group as part of the pre-opening team for Madinat Jumeirah. After spending three years with the hotel, Chef Nishant moved back to India in New Delhi and joined Olive, where he was active at the Olive Bar & Kitchen, Mehrauli. He was also a part of the pre-opening team for Olive Beach in Bangalore, Ai Olive’s Japanese restaurant and Lap.
Coming from a family of academicians, chef did his schooling from Kendriya Vidyalaya in Bokaro Steel City and graduated from Bhopal Catering College in Madhya Pradesh.
Chef’s cooking motto is simple and thus exclaims – Cooking for me is giving a gourmet experience to my esteemed guest. I always allow my food to speak for my repertoire!
Chef has won many laurels during his career span, some being winning the 1st prize at the Bocus d’ Or competition in 2009, gold medal at Aahar 2013 in the innovation category, Chef Of The Year 2015 by Outlook Traveler, representing India at the Madrid Fusion 2015 and winning The Grand Avant Garde Chef 2015 award by Rinku Madan (ex-journalist and currently a blogger at damnfinelife.com)
Some other notable milestones include, attending Master Chef Classes at the World Gourmet Summit (Rising Stars of the Century), Singapore (April 2006), attended by the top 12 Chefs from around the Globe, being selected for Southern US training by Southern Foods Program in 2010, participation in the Master Chef Classes at the world Gourmet Summit, Singapore (April 2000) attended by top 12 Chefs from around the Globe, cooking for gourmet gurus of India sponsored by Times Food and Nightlife magazine and cooking an 8 course tasting menu for BBC GOODFOOD in 2014.
A versatile chef, the culinary maestro has created chef d’oeuvre Pop ups in Bangkok, South Africa, Nairobi and Argentina on progressive Indian cuisine.
Chef is currently doing a programme on Zee Business called The Great Chefs of India and writing a book on Ayurveda linked food gastronomy in association with Roli books.
