Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
For 4 people
For the candied lemon and ginger 300 g of peeled ginger 300 g of lemon rind 2 l of water 300 g of sugar 1 g of cardamom
For the goose 4 goose legs 20 g of mustard 4 sprigs of thyme 2 sprigs of tarragon 10 g of paprika 6 g of curcuma 4 g of curry 30 g of extra virgin olive oil 10 g of unrefined salt salt and pepper
For the goose base the goose bones 3 carrots 3 sticks of celery 3 onions 2 cloves of garlic 5 button mushrooms 4 dl of red wine
For the potato and foie gras cakes 20 thick potato rounds 3 scallops of foie gras 50 g of clarified butter salt
For the glazed scallion 8 scallions 150 g of goose base 500 g of coarse salt
For the sauce 150 g of goose base 5 g of soya lecithin 40 g of extra virgin olive oil
For the candied lemon and ginger Cut the ginger and lemon rind into cubes. Heat them separately to 80° C with half the syrup obtained from the other ingredients and cool them, repeating the process 12 times.
Bone and flatten the goose legs, spread them with mustard and sprinkle with spices and herbs, seasoning them with a little salt and pepper and a drizzle of oil. Cook them flat for 8 hours at 64° C, chill to 2° C, remove the fat and cook them again for 12 hours at 60° C in a vacuum-pack, then chill again to 2° C. Recuperate the cooking juices, which will be used with the bones to make a traditional base. Toast the goose meat on the skin side with no added fat until golden, open it into two and trim, then season with a pinch of unrefined salt.
For the base Cook the bones in the oven at 180° C, then add carrot, celery, onion, garlic and chopped mushrooms, baste with red wine and then add the meat juices and cover with iced water. Leave to consume slowly for a whole day, and filter.
Lightly blanch the potato rounds and place them one on top of each other, alternating them with slices of foie gras gently fried in the clarified butter, salt and pepper. Roast the "cakes" in the oven at 165° C for 8 minutes standing them directly on the baking sheet.
Wrap the scallions individually, without removing their skins, in tin foil after brushing them with goose base. Place them on a baking tray covered with coarse salt and bake in the oven at 165° C for 35 minutes.
Place the crispy goose, potato and foie gras cake and the base mixed with extra virgin olive oil and soya lecithin on the plate. Complete with a petal of scallion next to the cake and the candied lemon and ginger on the meat, to clean the palate.
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