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 1 person
For the wild boar 50 g of wild boar sirloin 0.2 g of cloves 0.3 g of powdered liquorice 0.1 g of black peppercorns 0.2 g of fennel seeds 0.1 g of curry 10 g of cocoa butter
For the infusion 150 g of water 2.5 g of orange rind 10 g of liquorice 0.1 g of cloves 0.4 g of star anise 0.6 g of fresh thyme 6 g of salt
For the onion compote 22 g of red onion 1.3 g of cocoa butter 3.5 g of acacia honey 1.3 g of "tondo all’arancia" (cooked must and orange vinegar) 0.6 g of orange rind 0.1 g of chili pepper 0.3 g of fine salt
For the garnish 5 g of Xocoline chocolate with 65% cocoa 0.3 g of orange rind blanched in water and sugar 2 g of Maldon salt 1 piece of aniseed
Cut the meat into 45 g cubes, dust with the spices ground in the mortar, then chill to -3 °C. Pass the cubes of meat on the cocoa butter and sear them on a scorching hot grill.
For the infusion Place the water, orange rind, star anise, liquorice, cloves, thyme and salt in a vacuum pack, seal and cook in the microwave for 2 minutes at maximum power.
For the compote Peel the onion and cut it into julienne strips; place it in a colander, sprinkle with salt and leave to macerate for an hour. Squeeze and soften in the cocoa butter. After cooking for 3 minutes, add the honey and the chili and after 7 minutes, add the orange vinegar and orange rind julienne, previously blanched; cook together.
Pour the infusion into a bowl, lay the liquorice sticks used in the infusion over it, place a cube of meat on top, with the Maldon salt, the three half balls of chocolate, the orange rind and a piece of aniseed.
Place everything on the grill at 140 °C, cover with a crystal cloche and steam for 6-8 minutes.
On a ceramic platter, place the meat composition on the right, 16 g of onion compote on the left with a glass of orange infusion.
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