Davide Pulejo
Biography
Davide Pulejo began his career as a chef at Il Convivio Troiani restaurant in Rome, a formative experience already at the highest level. After further training in London and at the renowned Noma in Copenhagen, he returned to Italy to lead the kitchen of L’Alchimia in Milan, where he earned the restaurant its first Michelin Star.
Currently, Davide is the founder and chef of Pulejo, a restaurant in Rome that opened in March 2022. Pulejo stands out for its strong connection to tradition and hospitality, embodying Davide’s intent to bring diners “back home.” The restaurant was awarded a Michelin Star in November 2022.
Risotto Mi-Ro
(Saffron with Oxtail Royale)
Ingredients
ACID BUTTER
- 200 g butter
- 2 shallots
- 50 g vinegar
- 10 saffron pistils
OXTAIL ROYALE
- 1 kg oxtail
- 1 L red wine
- Diced vegetables (carrots, onions, celery)
- Salt
- Pepper
- Bitter cocoa powder
risotto
- 60 g Carnaroli rice
- 3 saffron pistils
- Sweet butter, to taste
- Parmigiano Reggiano, to taste
- Salt
Preparation
ACID BUTTER
Reduce the vinegar with the shallots in a saucepan until the liquid evaporates completely. Add a portion of the butter, allowing it to melt, then remove from the heat. Emulsify with the remaining butter and the saffron pistils. Pass the mixture through a fine sieve and and blast chill.
OXTAIL ROYALE
Cut the oxtail into pieces and season with salt, pepper, and cocoa powder. Place the oxtail pieces in baking trays, sprinkle with the diced vegetables, and drizzle with red wine. Cover with damp baking paper, then seal tightly with tin foil. Cook in the oven until the meat is tender.
RISOTTO
Toast the Carnaroli rice in a saucepan with a pinch of salt. Gradually add hot water, stirring constantly. Halfway through cooking, add the saffron pistils and continue stirring. When the rice is cooked, remove from the heat and stir in sweet butter, acid butter, and Parmigiano Reggiano. Adjust the seasoning with salt, to taste.
PLATING
Plate the risotto and top it with a portion of the oxtail shaped into a cylinder. Finish with a drizzle of brown stock and a light dusting of bitter cocoa powder.
