Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
For 6 people For the courgette purée 3 courgettes 1 white onion vegetable stock extra virgin olive oil salt
For the potato sauce 3 white potatoes 1 small jar of salted Cetara anchovies vegetable stock extra virgin olive oil
For the tomato emulsion 5 medium-ripe, fresh San Marzano tomatoes extra virgin olive oil
For the ricotta balls 700 g of fresh cows milk ricotta 150 ml of cream 250 g of cows milk mozzarella 3 eggs 250 g of finely ground durum wheat flour sparkling mineral water seed oil salt and pepper
For the garnish 180 g of Venticano prosciutto in a single slice
Boil the courgettes for 5 minutes, then plunge them into water and ice to set the chlorophyll. Blend with vegetable stock and olive oil until a smooth sauce is obtained, add salt to taste and set to one side. Chop the onion, gently fry in oil and add it to the purée.
For the sauce, boil the potatoes and blend them with vegetable stock, anchovies and oil.
For the emulsion, mix the tomato water with oil.
Chop the prosciutto into very small pieces to decorate the plate.
For the ricotta balls, use an electric whisk to mix the ricotta, cream and mozzarella broken into pieces. Make little balls, add salt and pepper to taste and place in the fridge at a temperature of 2°C. Make up a batter with a little flour, the egg yolks and the cold sparkling water with ice. Roll the balls in the flour, then in the batter and fry in seed oil at 180°C.
Pour the courgette purée onto the plates, then add a drizzle of potato sauce and tomato emulsion. Decorate with pieces of prosciutto and then position the ball of fried ricotta. Serve piping hot.
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