Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
For 4 people
Herb scented casein 500 g of sheep’s milk 200 g of cream 6 g of green shiso 6 g of pepper mint or chocolate mint 6 g of chervil 6 g of basil 6 g of spring onion pinch of salt
Black olive sand 15 g of icing sugar 15 g of white sugar 10 g of powdered almonds 15 g of egg white 15 g dried Aragon black olives, chopped with a knife and removed of the fat with some paper 1 gr of txipi coloured paste
Brown sugar wafers 30 g of butter 100 g of brown sugar 50 g of egg whites 30 g of flour
Liquorish ice-cream 700 g of milk 300 g of cream 225 g of egg yolks 200 g of sugar 6 g of vanilla pods (vanilla) 12 g of liquorish essence pinch of salt Other Flakes of salt
Herb scented casein Put all the ingredients in a casserole and let them simmer. Drain and leave to rest for a night, then remove the film formed on top and put in the fridge until use.
Black olive sand Whip the egg whites as for a meringue. When they start to be whipped, add the white sugar, gradually increasing the speed. Delicately add the mixture of icing sugar and almonds to the whipped whites, trying not to make it loose volume. Colour with the txipi paste and mix well. Spread as if it was a sponge cake, touching it as little as possible. Sprinkle the olives on top, combine them with the mixture with the help of a fork. Leave it to dry and ferment for at least 8 hours (or put in the oven at 110ºC for about an hour). Let it cool down then grate it with a grater, to resemble the sand on the beach.
Brown sugar wafers Melt the butter and mix it with the brown sugar; add the egg yolks, mix some more and finally add the flour. Knead the dough until it is smooth, then leave it to rest 24 hours before using it. Roll it out thinly and bake at 170°C. Leave on a baking tin on a stove and cover with sulfurized film.
Liquorish ice-cream Let the milk, cream and vanilla boil and leave in infusion. Whip the egg yolks, the sugar and add to the mixture. Cook and sieve finely, let it cool down and, when cold, add the essence with a pinch of salt. Blend. Consider 1 g of essence every 100 g.
Finishing Place the herb scented casein on the plate. Place a flake of salt on top, and over it the olive ash, a small sphere of ice-cream and the brown sugar wafer.
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