Mizukami Riki
Vegetable cone with fried fishby Heinz Beck
Signature Dishes Spaghettino al "pomodoro d'inverno" è il Piatto del 2023 di Paolo Gori
For 12 people For the cuttlefish ink ravioli filled with angler-fish mousse 250 g of plain flour 2 eggs 5 g of cuttlefish ink 1 spoonful of extra virgin olive oil
100 g of angler-fish cut into cubes 80 g of cream ½ a courgette cut into cubes (the skin) ½ an egg white 25 ml of white wine salt and pepper For the spinach ravioli filled with smooth turbot mousse 250 g of flour 2 eggs 25 g of spinach purée 1 spoonful of extra virgin olive oil
100 g of smooth turbot cut into cubes 80 g of cream ¼ of a carrot cut into cubes ½ an egg white 25 ml of white wine salt and pepper For the saffron ravioli filled with salmon mousse 250 g of plain flour 2 eggs 100 mg of saffron powder 1 spoonful of extra virgin olive oil
100 g of salmon cut into cubes 80 g of cream 20 stems of finely chopped chives 1 egg white 25 ml of brandy salt and pepper For the tomato ravioli filled with tuna mousse 250 g of plain flour 2 eggs 25 g of concentrated tomato 1 spoonful of extra virgin olive oil
100 g of tuna cut into cubes 80 g of cream ½ a peeled red pepper cut into cubes ½ an egg white 25 ml of white wine salt and pepper For the garnish dried perch roe (the whole eggs of a wild fish, marinated in coarse sea salt for 2 hours, cleaned and hung in a dry, ventilated place to dry for a week) butter
For the cuttlefish ink ravioli Beat the eggs with the cuttlefish ink and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour. Blend the angler-fish, transfer it to a bowl, add the blanched courgette, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use. For the spinach ravioli Beat the eggs with the spinach and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour. Blend the turbot, transfer it to a bowl, add the blanched carrot, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use. For the saffron ravioli Beat the eggs with the saffron and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour. Blend the salmon, transfer it to a bowl, add the chopped chives, egg white, salt, pepper and cream, mixing thoroughly; complete with the brandy. Return to the fridge until ready to use. For the tomato ravioli Beat the eggs with the concentrate and the oil, make a fountain of flour on a wooden board and pour the egg mixture into the middle. Knead by hand until you have a smooth dough, place it in a bowl, cover with cling film and leave to rest in the fridge for 1 hour. Blend the tuna, transfer it to a bowl, add the cubed pepper, egg white, salt, pepper and cream, mixing thoroughly; complete with the wine. Return to the fridge until ready to use. Divide each type of pasta into 2 equal parts. Run them through the pasta machine on a low speed to obtain fine pasta sheets and lay them on a lightly floured board. Position small portions of filling on the first, dampen with a little water and cover with the second. Cut the ravioli into a square shape and seal them using a fork. Cook the ravioli in salted boiling water and drain them. Meanwhile, melt a little butter in a large frying pan, add the ravioli with a little cooking water and stir. Arrange the ravioli on an oval plate in the following order: cuttlefish ink. spinach, saffron and tuna (tasting them in rising order), then sprinkle with dried perch roe and serve.
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