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 snowgrouse 4 snowgrouse 100 g minced beef 2 dl cream 200 foie gras 4 savoy cabbage leaves 200 g crepinette salt and white pepper For the potato and grouse supreme 100 g large potatoes 100 g confied grouse legs 50 g cooked foie gras 50 g ceps 2 dl Madera sauce fresh truffle, salt, pepper, thyme For the golden almond potato pont neuf 300 g golden almond potatoes duck fat thyme clarified butter salt For the arctic snowgrouse sauce 1 kg grouse carcasses 3 dl Madeira 100 g shallots 50 g carrots 50 g celery 50 g button mushrooms 50 ceps butter thyme rosemary For the clarifying 2 whole snowgrouses 100 g egg whites
For the snowgrouse Separate the legs from the bodies leaving them whole. Bone the bodies leaving the breasts intact. Sautee the foie gras on both sides and season with salt and white pepper. Cut into 1cm batons. Blanch the cabbage leaves and flatten them with a rolling pin. Mix the cream and minced beef in food processor to make a smooth paste. Roll the foie gras in to the cabbage leaves with the meat paste. Fill half of the grouse breasts with the foie gras. Roll them tightly to the crepinette and secure with cling film. Blanch for 2 minutes and cool in a ice bath. Season the legs with thyme, rosemary, salt and pepper and confi them in duck fat at 70c for 10hours. For the supremes Slice the potatoes very thinly with mandoline. Cut the ceps in to small cubes and sautee in a little butter add the Madera sauce and reduce by half. Chill on a flat container. Make a paste of the cooked grouse legs and foie gras, season with fresh truffles. Fill the potato slices with both mixtures. For the pont neuf potatoes Cut the potatoes into 1cm batons, confi them in duck fat and fry in clarified butter. Add salt.
For the sauce Roast the carcasses in medium heat and place in a pot. Sweat the vegetables and add the carcasses and the wine. Reduce until almost completely evaporated. Add cold water until just submerged. Simmer for 2 hours constantly skimming. Sieve the sauce trough a fine mesh sieve and chill. For the clarifying Run the grouses trough a food processor and mix with the egg whites. Clarify the grouse jus and season. Serve with baby carrots, baby turnips, pearl onions, broad beans garlic and cep pure.
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