Dante Sollazzo
Northern Indian prawn curry in a salad by Alex Gares
Dall'Italia Paolo Griffa al Caffè Nazionale di Aosta rivela una maturità poliedrica e sorprendente
For 4 people
The cod 400 g of fresh Gabillon cod fillet fine salt olive oil The black base stock 600 ml of cold water 25 mint and liquorice sweets The black sauce 500 ml of base stock 40 g of powdered tapioca The foie gras 450 g of foie gras 120 g of milk salt The Savoy cabbage 8 new Savoy cabbage leaves, scalded 40 g of butter The fusilli 12 large fusilli (spirals) 4 spoonfuls of mountain butter salt water
The cod Cover the fish with a rather generous layer of fine salt and leave for 20 minutes. Then wash the fish, dry it and leave it to rest for 24 hours. The fish will be more compact in consistency: cut 4 similar sized steaks. Cook the fish (without adding salt) in a vacuum bag at 55-58 °C for 12-15 minutes. Remove it from the bag and cover with the black sauce.
The black base stock Unite all the cold ingredients and leave to dissolve, heating without boiling (about 90 °C) the sweets. Filter.
The black sauce Take the stock and add the tapioca flour. Cook, heating and reducing to obtain a honey-like consistency. Set to one side.
The foie gras Gently remove the blood vessels from the foie gras. Chop it into small pieces and blend. Set the Thermomix to a temperature of 60 °C with the addition of fresh milk. Blend for about 5 minutes and then sieve. Add salt to taste.
The Savoy cabbage Heat the cabbage very slowly in the melted butter and season with a little salt.
The fusilli Cook the pasta until firm and drain it into the butter. Flavour and set to one side.
Presentation Lay the cod on a plate with a little foie gras sauce, pasta and cabbage by the side. Complete with a few drops of black sauce.
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