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 4 people
For the tripe 650 g of tripe (honeycomb tripe) 1.5 l of water 100 g of peeled, chopped onion 100 g of cleaned, chopped celery 10 g of black peppercorns 10 g of coarse salt 2 lemons 3 bay leaves 2 sprigs of thyme 5 cloves
For the garnish 120 g of reduced veal base 20 g of acacia honey 10 ml of soy sauce 10 g of grated lemon rind 15 g of sugar 6 g of white wine vinegar 200 g of prickly lettuce roasted with oil and salt 15 g of unsalted butter salt
For the tripe Clean the honeycomb tripe. Make up some stock, boiling the water, black pepper, salt, bay leaf, thyme, cloves, onion, celery and whole squeezed lemons for half an hour, then add the tripe and cook it for an hour and a half. Now cut it into 7 x 5 cm pieces.
Heat the veal base, flavour it with the honey, the lemon rind, vinegar, sugar and salt. Mix with the butter, add the tripe and let the flavours mingle. Arrange it on the plate, lay the prickly lettuce on it and add the sauce.
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