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 For the garnish 8 squares of Brick pastry 10 medium sized champignon mushrooms 1 lime 1 orange 16 cubes of lemon in brine 2 medium-sized potatoes Garda extra virgin olive oil seed oil Maldon salt For the herb and sprout salad 4 sorrel leaves 4 tips of yarrow 4 tips of garlic stems 4 tips of dill 4 aniseed leaves 4 atsina cress sprouts 4 red beetroot leaves 4 cinammon basil leaves 4 Genoese basil leaves 4 lemon basil leaves 4 tips of Greek basil 4 red basil leaves 4 liquorice basil leaves 4 chard leaves 4 baby chard leaves 4 borage leaves 4 Good King Henry leaves 4 sprigs of camomile sprouts 4 carrot sprouts 4 Romanesco cauliflower sprouts 4 cabbage sprouts 4 Savoy cabbage sprouts 4 tips of chervil 4 puntarelle leaves 4 Castelfranco chicory leaves 4 grumolo rossa chicory leaves 4 small leaves of chicory sprouts 4 small leaves of red chicory 4 small leaves of wild chicory 4 small leaves of spadona chicory 4 small leaves of Treviso red radicchio 4 small leaves of cicoria zuccherina 4 small leaves turnip tops 4 tufts of coriander 4 tufts of cress 4 sprouts of daikon 4 small leaves of dandelion 4 tops of yellow dandelion 4 tufts of erba stella 4 stems of chives 4 small leaves of ficoidea glacialis 4 tufts of wild fennel 4 tufts of red fennel 4 sprouts of endive 4 small leaves of Spanish moss 4 small leaves of red bowl salad 4 small leaves of lollo rossa lettuce 4 small leaves of curly lettuce 4 small leaves of rossa di Trento lettuce 4 small leaves of ubriacona lettuce 4 tips of lavender 4 small leaves of lovage 4 tips di lemongrass 4 tips of marjoram 4 small leaves of mallow 4 small leaves of balm 4 tips of mentha cervina 4 tips of mentha gattefossei 4 small leaves of white mint 4 small leaves of mentha hybrida dionisios 4 tips of nana mint of Morocco 4 tips of Corsican Mint 4 small leaves of peppermint 4 small leaves of nasturtium 4 tips of oregano 4 tips of oxalis 4 sprigs of pimpinella 4 pea sprouts 4 tomato sprouts 4 small leaves of parsley 4 sprouts of rubarb 4 small leaves of Lodi white turnip 4 small leaves of violet top turnip 4 sprouts of Saxa radish 4 sprouts of radish 4 small leaves of farmed rocket 4 small leaves of wild rocket 4 small leaves of rumex atropurpureus 4 pineapple sage tips 4 satureja tips 4 prickly lettuce sprouts 4 celery leaves 4 sprouts of spilantes 4 white mustard leaves 4 scorzonera sprouts 4 purple shiso sprouts 4 green shiso sprouts 4 tips of silene 4 spinach leaves 4 tahoon sprouts 4 tetragonia leaves 4 valerian leaves 4 violet leaves Edible flowers 4 abelia flowers achillea flowers 4 garlic flowers alyssum flowers various basil flowers snapdragon flowers 4 borage flowers calendula petals 4 camomile flowers caper flower petals coriander flowers crysanthemum petals onion flowers cape marigold petals euryops petals 4 exacum flowers 4 geranium petals 4 scented geranium petals lantana flowers lavender flowers 4 lobelia flowers 4 mallow flowers daisy petals 4 lily-of-the-valley flowers 4 nasturtium petals 4 nemesia flowers 4 oxalis flowers 4 periwinkle flowers 4 red rose petals 4 white rose petals rosemary flowers 4 rocket flowers 4 purple sage flowers 4 white sage flowers 4 pineapple sage flowers spirea flowers 4 marigold petals 4 “ursula nano” marigold petals 4 wishbone flower petals 4 tuberose petals 4 verbena flowers 4 stock petals 4 pansy petals 4 horned pansy petals 4 "soleroida" violet flowers
Cut the brick pastry into 10 cm squares and brush them with olive oil. Bake them between two sheets of baking paper and two baking sheets, with a weight above, at a temperature of 160 °C for a few minutes, until the pastry is golden and crisp.
Make the potato "sawdust": peel the potatoes, grate them with a Microplane, leave them for about 30 minutes in cold water, until they release all their starch. Dry them and fry in seed oil at 175-190 °C.
Cut the previously peeled mushrooms with a Japanese Mandoline slicer. Insert the slices between two crunchy squares of Brick pastry, dressing with a grating of lime zest, orange and Maldon salt.
Assemble the herb and sprout salad with tweezers on the plates to maximise the volume, forming a sort of pyramid. Depending on the season, the composition comprises about 90 variable elements. Place 4 cubes of lemon in brine on the top, with a few grains of salt and the edible flower petals. Serve with the Brick pastry and dress in front of the diner with a drizzle of extra virgin olive oil and a sprinkling of potato "sawdust" to simulate grated Grana cheese.
(482)
