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 4 people For the aubergine and vinegar dressing 300 g of long aubergines 150 g of anchovies 20 g of sugar 80 g of salt 300 g of extra virgin olive oil
For the sauce 180 g of peeled plum tomatoes 2 g of chopped garlic 1 pinch of chili pepper chopped parsley 12 g of extra virgin olive oil 2 g of salt
For the green sauce 50 g of parsley 2 g of xanthan gum 100 g of ice 5 g of white wine vinegar 50 g of extra virgin olive oil 2 g of salt
For the garlic sauce 50 g of peeled garlic cloves milk
To finish 300 g of rigatoni 4 raw anchovy fillets
For the dressing Peel the aubergines, cut them in half and place them in enough extra virgin olive to cover them (the oil can be reused for the same purpose). Cook them for about 1 hour at 60 °C, so that their flesh softens and the characteristic spicy note is eliminated. Then drain them, scoop out the flesh and set it to one side.
Fillet the anchovies in order to have about 75 g of flesh; set 40 g aside for the sauce and cover the rest with a mixture of 80 g of salt and 20 g of sugar. Leave the fillets to marinate for 5 minutes, then rinse and dry them, cut them into pieces and mix them with the aubergine flesh.
For the sauce Toast a pinch of dried chili pepper and the chopped garlic in some extra virgin olive oil, until it becomes hazelnut coloured. Add the anchovies set aside after mincing them with a knife, and gently fry them for a few minutes. Then add the tomato and salt. Cook on a low heat for about 15 minutes, so that the sauce just begins to simmer; add the chopped parsley at the end.
For the green sauce Scald and cool the parsley leaves; blend them with the extra virgin olive oil, xanthan gum, ice, white wine vinegar and salt. For the garlic sauce Blanch the cloves in enough milk to cover them, then cook on a low heat with 200 g of milk, until it reduces by half. Blend everything.
Cook the pasta until no longer too firm, then toss it briefly in the sauce, considering its dense consistency. Place the aubergine and anchovy dressing in the middle, with the parsley sauces around it, on top of the pasta with the sauce and complete with the garlic sauce and a raw anchovy.
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