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»
Stewed croquettes 200 g of braised veal sweetbread and stewed tail 80 g of braised bacon 20 g of spring onion 70 g of shitake mushrooms 10 g of yuzu pepper 20 g of Thai coriander 30 g of Thai basil 20 g of kimchi 40 g of confit ginger 20 g of chili pepper 1 dl of reduced stock Apple chutney 120 g of apple chutney 50 g of confit ginger 2 sticks of lemongrass the juice of 1 lemon 15 g of Japanese yellow mustard 50 g of chili purée
Stock 3 dl of braised stock 5 sticks of lemongrass 3 galingale bulbs 3 lime leaves 3 dl of coconut milk nuoc-mam palm sugar lemon juice curry paste
Chop the sweetbread, tail and bacon into cubes. Sauté the shitake mushrooms. Mix everything together and add the yuzu pepper, herbs, ginger and chili paste. Make the condiment, process and filter in a Thermomix. Toss the croquettes and serve with the chutney condiment and Thai stock.
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