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 100 g of raw beetroot 100 g of white turnips 80 g of almond milk 5 g of potato starch 2 g of chopped rosemary with 2 g of lemon zest 4 g of lemon juice 20 g of olive oil 100 g of sweet black salsify 100 g of Tropea onion 100 g of field mushrooms 10 g of chopped parsley and dill
Cut the beetroots and turnips using a mandoline slicer to a thickness of 2 mm, cutting them into even circles with a diameter of 8 cm. Boil the almond milk with a pinch of salt and thicken with the starch. Dress with olive oil, rosemary and lemon zest. Cut the remaining vegetables into 1 cm cubes. Roast them for 2 minutes in a hot pan with a drop of oil. Divide the almond milk into two parts and cook the turnips and beetroots separately for 2 minutes. Place them on the plate, cover with the roast vegetables, dress with the almond milk and sprinkle with the chopped herbs.
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