Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
320 g of puntarelle 200 g of dates 4 g of ground cocoa bean pieces 10 g of walnut oil 8 fresh anchovies 100 g of pink salt 8 g of mixed cress 12 g of anchovy paste 50 g of extra virgin olive oil 50 g of cocoa butter
Blend the dates in a mixer with a little walnut oil and salt. Spread between 2 sheets of baking paper and bake in the oven at 70°C for an hour. Cut the sheet obtained into triangles.
Clean the puntarelle and dress them with oil, salt, pepper and ground cocoa bean pieces. Place them on a serving plate, brushed with a little anchovy paste and adding a few date triangles.
Place the cleaned anchovies on a tray, spread them with fine salt and marinate for 25 minutes.
Melt the cocoa butter, add the extra virgin olive oil and pour into a rectangular mould. Leave to set in the fridge for 3 hours. Rinse the anchovies under running water and cut them into even-sized pieces.
Place the anchovies on the puntarelle; end by grating the oil butter over the top. Salt and serve.
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