Carmen Vecchione
D-Limousine belly salad with puntarelle and mustard by Gian Pietro e Giorgio Damini
Dall'Italia Prato Nevoso, montagna & cibo. Viaggio nella località del Cuneese che cresce anche grazie alla gastronomia
For 4 people 100 g of cow's milk ricotta 50 g of goat's milk ricotta 10 g of olive oil 2 g of chopped thyme 50 g of cleaned artichokes salt
20 g of fresh ricotta 10 g of smoked ricotta 5 g of olive oil salt and pepper
100 g of milk 5 g of cornflour 40 g of Grana Padano
10 g of lemon juice 20 g of cream
100 g of leeks 10 g of sesame cream 5 g of olive oil
100 g of milk 25 g of maize flour 25 g of white flour 35 g of branzi cheese
40 g of cappuccino froth
Chop the artichokes into cubes and roast them in a pan with a drop of olive oil for 5 minutes. Mix the two types of ricotta, season with the salt and thyme, add the cold artichokes, mix and place in buttered crème caramel moulds. Bake in the oven at 200 °C for 6 minutes.
Mix and season the smoked and plain ricotta. Bring the milk to the boil, thicken with the cornflour, add the grated Grana Padano and melt thoroughly.
Clean the leeks, cut into pieces, cook with a drop of oil for 3 minutes and blend with the sesame cream.
Make up some polenta with milk, maize flour and white flour. Add the cubed branzi cheese and melt thoroughly. Make small 20 g balls and fry in oil at 180 °C for 2 minutes. Mix the lemon juice and cream.
Place the fondue on 4 plates, position the mousse on it with a spoonful of leeks and a quenelle of smoked ricotta. Contrast with the lemon, the maize balls and the milk froth.
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