Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For 10 peple For the almond dough 480 g of 50% almond marzipan 50 g of sugar 400 g of butter 600 g of plain flour For the wine cream 120 g of sugar 10 g of plain flour 1 pinch of cinnamon 100 g of Vin Santo 15 g of butter ¼ vanilla pod For the wine water ice 350 g of Vin Santo 250 g of water 75 g of sugar For the Gorgonzola ice-cream 1 l of milk 400 g of cream 150 g of sugar 140 g of lavanda honey 170 g of Gorgonzola (half mild and half strong For the garnish 5 Decana pears
For the almond dough place the marzipan and sugar in the bowl of a planetary mixer with the leaf beater, then add the butter, which should not be too soft. When the two masses have amalgamated, add the flour. Leave to set in the fridge and roll between 2 sheets of baking paper, to a thickness of 2 mm. Use to line greased cake rings with a diameter of 8 cm and bake in the oven at 155°C for 12 minutes. For the wine cream boil all the ingredients for 3 minutes in a saucepan, then pour onto the almond dough bases and bake in the oven for 10 minutes at 165°C. For the water ice bring the water to the boil with the sugar, allow to cool and mix with the wine. Place in the freezer. For the ice-cream bring the milk, cream, sugar and honey to the boil in a saucepan. Add the cubed Gorgonzola, take off the heat and leave to melt. Shake gently through a Chinoise sieve so that the mould does not pass through. Pour into a Pacojet container, freeze and stir just before serving. Arrange a fan made of finely cut pear slices on the dough bases. Cover with a grating of water ice and finish off with an ice-cream quenelle.
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