Emanuele Manfroi
Boiled meat meatballs, dried tomato purée and chicoryby Antonia Klugmann
In cantina 100 anni di Varvaglione: il vino pugliese che vola nel mondo con la realtà aumentata
For 15 glasses
600 g of very fresh unwashed turbot heads 1 leek concassée made with 3 tomatoes 1 sprig of basil 500 ml of fish stock
Stew the clean turbot heads with the finely chopped leek and the sprig of basil; cook on a high heat for about 5 minutes and add a little concassée, so that the colour of the concetrate stays grey. Cover with hot stock. When the concentrate starts to simmer, take off the heat and filter, pressing the heads firmly.
Serve the concentrate in the glasses to accompany turbot-based dishes.
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