Dante Sollazzo
Northern Indian prawn curry in a salad by Alex Gares
Dall'Italia Paolo Griffa al Caffè Nazionale di Aosta rivela una maturità poliedrica e sorprendente
For 4 people
For the coffee and cocoa bean honey 200 g of orange blossom honey 1 spoonful of cocoa beans 1 spoonful of coffee beans
For the piglet 2 racks of suckling piglet 50 g of garlic butter (made by gently frying 1 clove of garlic in 50 g of butter) 30 g of extra virgin olive oil salt and pepper
For the root purée 500 g of torn white onion cooked in butter and water 50 g of boiled lambs lettuce roots 10 g of dried chicory roots (toasted and rehydrated in 100 g of water) 1 g of gentian roots (rehydrated in water) 1 pinch of coffee 30 g of gianduia chocolate salt
For the garnish 200 g of piglet gravy coffee powder
For the aromatised honey Leave the coffee and cocoa beans to infuse, cold, in the honey for about a month.
Gently fry the piglet with the oil, until the skin is golden and crisp; then add the garlic butter and gently cook the meat, basting constantly with the juices. It will be ready after about 15 minutes; take it out of the pan and leave it to rest in a warm place for about 10 minutes. Then brush the skin with 80 g of aromatised honey and leave it to dry slightly under the overhead grill.
For the puréed roots Heat all the ingredients together and blend them in the Thermomix.
Place some of the root purée on a dinner plate and lay the rack of piglet on it; add a little of its gravy and a pinch of coffee powder.
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