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
75 g of smoked sauce 75 g of Spanish chorizo 75 g of ham 100 g of red onion 50 g of red peppercorns 20 g of ham fat 2 dried tomatoes 1 bay leaf 1 teaspoon of paprika 2 litres of white stock 3 teaspoons of fried tomato 2 cloves of garlic 0.4 olive oil cumin powder 6 slices of toast fried sliced garlic 4 eggs
Gently fry the bay leaf with a clove of garlic crushed in olive oil. Add the ham fat, half the ham, the smoked sausage and the sliced Spanish chorizo. Add the onion and red peppercorns and cook on a very low heat. When everything starts to fry, add the pepper and then the fried tomato, toss for a few seconds and cover with white stock. Add the fried tomatoes and leave to cook.
Cut some slices of bread, toast them and rub with garlic. Fry the rest of the ham, cut into cubes, and the finely sliced garlic. Add 2 slices of toast and a little fried garlic to the soup. Toast a clove of garlic directly over a flame, add it to the soup and leave it to reduce. Leave to rest for 30 minutes so that the various flavours mingle. Drain and set to one side.
Scald 4 egg yolks in a pan of boiling water for 2 minutes and set to one side.
Service Place the poached egg yolk in a bowl. Rest the slice of bread on top, sprinkle with a little paprika, some chopped fried ham, the chopped fried garlic and tip everything over the hot soup.
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