Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil

Andrea Berton

INGREDIENTS

For 4 people

200 g of cleaned cuttlefish without head (set to one side)
100 g of egg white
salt, pepper

Broccoli juice

2 very green broccoli
salt oil pepper
3 g per litre of iota gelatine

Olive oil
seed oil
Taggiasca black olives

Romanesco broccoli
1 head of Romanesco broccoli

 

METHOD

Blend the cuttlefish with the egg white in a Bimby, adding salt and pepper to taste. Using an icing bag, fill some Silpat half-spheres and cook in the steam oven at 50 °C for 10 minutes with the fan on low. Set aside the cuttlefish tentacles, to be cooked in olive oil at 50 °C with garlic and thyme for 12 minutes.

Broccoli juice
Juice the broccoli and filter the juice through a fine strainer. Add 3 g of iota gelatine per litre, add salt to taste, heat to 80 °C and filter the liquid again. Set to one side.

Olive oil
Blend the pitted olives dried in the oven at 60 °C for 5 hours with the seed oil, to obtain a rather thick paste.

Romanesco broccoli
Break the Romanesco broccoli into pieces, scald them in salted water and cool in water and ice.

Garnish
Pour the juice into a bowl, place the previously grilled gnocchi, tentacles, Taggiasca olive oil on it and complete with the pieces of Romanesco broccoli.

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 Credits Brambilla-Serrani

Andrea Berton

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