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 8 people
For the whitebait 100 g of red mullet whitebait 15 g of chili-flavoured Mielarò (aromatised honey) 20 g of ginger-flavoured Mielarò 10 g of Furgentini extra virgin olive oil
For the kombu seaweed 30 g of kombu seaweed 500 g of low-salt still mineral water
For the oregano ice-cream (minimum doses suitable for processing in a professional machine) 1 l of fresh whole milk 240 g of sugar 60 g of dextrose 100 g of cream 200 g of frozen fresh oregano extract (oregano paste and sugar processed in a roller refiner; store in the freezer to prevent it from oxidising) 20 g of orange blossom honey 6 g of carob flour 2 g of whole sea salt
For the garnish Etna sour cherry syrup seedless chili powder unrefined whole sea salt
Clean the whitebait very carefully. Place the other ingredients in a bowl and mix. Add the whitebait and leave to soak for 10 minutes in the fridge, covering with Clingfilm.
For the kombu seaweed Bring the water to the boil in a small pan, drop in the seaweed and cook for 10 minutes without boiling, so that it softens. Dry with kitchen paper and cut into fine strips.
For the ice-cream Weigh and mix the dry ingredients; then do the same with the liquids. Add the dry ingredients to the liquids and mix thoroughly using a whisk. Add the frozen oregano extract just before pouring into the ice-cream maker. Mix thoroughly and stir. Take out of the machine and store in the freezer.
Drain the whitebait using a Chinoise sieve. Mix it gently with the seaweed, using a fork. Place on a plate and add a small ball of ice-cream. Decorate with a drop of Etna sour cherry syrup, a sprinkling of seedless chili pepper and a few grains of whole sea salt.
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