Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 4 people
For the Gazpacho water 250 g of tomato 180 g of cucumber 40 g of onion 30 g of green peppercorns 3 g of garlic 5 g of salt 5 cl of mineral water For the cucumbers 500 g of cucumbers 10 g of salt For the melon liquid 1,500 g of melon For the melon 500 g of melon For the cardamom kefir 200 g of kefir 2 g of cardamom For the pineapple air 200 g of pineapple juice 1 cl of milk Cress sprouts Coriander sprouts
For the Gazpacho water Peel the onion, garlic and cucumbers. Cut all the vegetables into pieces and place them in a container with water and salt. Leave to rest for 4-5 hours. Chop everything together in a chopper or using a hand blender. Filter the liquid purée obtained through a very fine paper filter. Leave the liquid to drip naturally, without any kind of pressure.
For the cucumbers Wash the cucumbers thoroughly under running water, peel, dry and cut them in half lengthwise. Place them in a container and sprinkle with salt. Leave to sweat for 10 minutes, rinse and dry. Place everything in the container with the gazpacho water. Cover with cling film and leave at least an hour in a vacuum. Then leave to rest. Meanwhile, take a cucumber, cut it in half and place it in a lunch box to rest.
For the melon liquid Peel the melon without removing the seeds. Cut into small pieces and blend. Strain the melon liquid and infuse with the mint, considering 10 g of mint for each half litre of liquid. For the melon Peel the melon without removing the seeds. Cut into small pieces and blend. Strain the melon liquid and infuse with the mint, considering 10 g of mint for each half litre of liquid.
For the cardamom kefir Mix together and grind. Leave to macerate overnight and drain. For the pineapple air Combine the two ingredients and process them in the Turmix to obtain a thick foam.
Place a spoonful of kefir on a rectangular plate, laying the slices of melon and cucumber alternately on top of it, ending with a fine slice of cucumber. Position the sprouts on top and garnish with the kefir. Crown the plate with the pineapple air.
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