Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
For 4 people
For the pasta 250 g of rice 500 g of water 20 g of extra virgin olive oil 20 g of cornflour 20 g of potato starch 20 g of plain flour 100 g of grated Parmigiano Reggiano
For the rice cream 200 g of boiled rice 50 g of acid butter (30 g of white wine and 20 g of vinegar reduced by 2/3, whipped up with 50 g of butter) 20 g of Parmigiano Reggiano
For the ragout 500 g of veal shoulder 50 g of celery 40 g of carrot 70 g of onion ½ a clove of garlic 1 sprig of rosemary 1 sprig of thyme ½ a lemon (rind) 200 g of tomato sauce 1.5 l of slightly reduced veal base 100 g of butter 60 g of extra virgin olive oil 1.5 dl of red wine 2 l of liquid nitrogen salt
For the sauce 250 g of beef consommé 1 grating of nutmeg 75 g of cream 20 g of extra virgin olive oil 0.3 g of Xanthan gum
For the garnish tomato powder (dried confit tomatoes grated into powder using a Microplane grate)
For the pasta Blend 250 g of fine rice to obtain a fine powder, then sieve it and weigh out 150 g, adding 200 g of water and oil. Leave the mixture to rest for an hour. Add a further 200 g of water, the cornflour, potato starch and flour, mix thoroughly and heat gently until it thickens slightly. Take off the heat and add the remaining 100 g of water. Spread this paste on sheets of baking paper and cook in the microwave for 40 seconds. Sprinkle with Parmigiano and return to the microwave for 18 seconds.
For the rice cream Cook the rice in salted water for 20 minutes, then drain it, transfer it to the Bimby and whip it up with the acid butter and Parmigiano. Add salt and pepper if required.
For the ragout Clean the celery, carrot and onion. Chop them and place them to stew in a pan with the oil and the bouquet garni made up of garlic, thyme, rosemary and lemon rind. Mince the veal shoulder and fry gently with a little oil and butter until well caramelised, then add the meat to the herbs, add the red wine and leave to evaporate. Add the tomato sauce and veal base. Cook for an hour and add salt and pepper to taste. Blend in the Bimby to obtain a smooth mixture. Place the "creamed ragout” in a baby's bottle and allow it to fall in droplets into the liquid nitrogen when ready to serve; scoop the drops out and drop them on the boiling sauce around the lasagne.
For the sauce Mix the consommé with the oil and Xanthan gum, add the nutmeg and then the cream.
Pour the boiling sauce into a bowl. Meanwhile take the crispy rice sheets and the cream and position them on the sauce, drop the iced ragout all around and sprinkle with the tomato powder.
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