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 4 people 280 g of Carnaroli rice 40 g of Venere rice 80 g of grated Parmigiano Reggiano Sichuan pepper 2 Sichuan flowers 3 g of agar 4 anchovy fillets in oil 3 ginger roots 8 g of chopped onion white wine 80 g of butter extra virgin olive oil salt
Peel the ginger roots and grate them finely; dry them at 8°C for 3 hours, then grind them into powder.
Dissolve the agar in 200 ml of water. Tear the anchovy fillets into pieces and cover them with the water and agar mixture, using a syringe. Leave to set in the fridge.
Cook the Venere rice in salted water. Cook the Carnaroli rice Parmesan-style, with the onion, white wine and slightly salted water; 3 minutes before the end of the cooking time, add the Venere rice cooked separately. Mix with butter and Parmigiano Reggiano, adding a little powdered ginger and a small pinch of Sichuan pepper.
Distribute the rice on flat plates, lay over the pieces of anchovy in jelly, the Sichuan flower pistils and a little powdered ginger. Finish with a drizzle of extra virgin olive oil.
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