Recipes & Inspirations

Puffed delights, Chef Corelli's workhorse

We are talking about foods that, thanks to a prolonged cooking (compared to the normal one), they are then rolled out with a rolling pin, dried, broken into small pieces and sautéed in a pan with hot oil. A strange but highly appetising process.

Puffed pork crisps

Ingredients

50 g pork rind

Procedure

Bake or steam the pork rind for at least 8 hours and dry it at 35°C for 2 days or until completely dry. Sauté in a hot pan with a drizzle of oil to puff it up.

Puffed potato crisps

Ingredients

50 g potatoes

Procedure

Cook 50 g of potatoes in a steam oven for at least 8 hours and mash the purée between two sheets of baking paper until you obtain a thin layer to be dried at a temperature of 35°C for two days. Break up the potato pieces and sauté them in a pan with hot oil until they puff up.

Puff pastry (this one won't be crispy but still surprising)

Ingredients

50 g pasta (such as maniche, mezze maniche or rigatoni)
1 litre of water

Procedure

Cook the pasta for 50 minutes. Drain it and dry it completely in a dehydrator. Fry the pasta in plenty of extra virgin olive oil to make it puff up.

Recipe of Igles Corelli
www.iglescorelli.it