Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
Spicy duck breast female duck breast cinnamon, cloves, nutmeg orange rind and lemon rind orange blossom honey Duck sauce duck bones parings and scraps of duck meat extra virgin olive oil Glazed fennel whole fennel sugar butter chicken stock salt and pepper Toscanelle olive ice-cream 469 g of mineral water (infused with cinnamon, cloves, nutmeg, the juice and rind of a quarter of a lemon and a quarter of an orange) 20 g of milk protein 100 g of skimmed milk powder 130 g dextrose 100 g of Tuscan olives in brine 100 g natural olives 6 g of salt 6 g of cream stabiliser 40 g of maltodextrin 30 g of new extra virgin olive oil
Spicy duck breast Clean and prepare the duck breast. Gently fry in oil, especially on the skin side. Drain the oil and add a knob of butter, the spices and the citrus rinds. Complete the cooking process by glazing with the frothy butter. Deglaze and add the honey and the duck sauce made earlier. Continue glazing the breast to gloss the skin well and finish cooking.
Duck sauce For the base: scallions, garlic, thyme, bay, apples, multi-flower honey, long peppercorns, fresh butter. Cook the base gently with the aromatic herbs. Toast the bones and breast scraps in another pan and add to the base. Add the pepper and honey and cover with water. Removing the froth all the time, cook until the sauce has reduced nicely and obtained some consistency. Filter through a fine strainer and set to one side.
Glazed fennel Boil some salted water with a little butter and cook the fennel. Recuperate the fennel hearts, fry them in a little fresh butter and add a little stock. Bind the liquid with a little fresh butter and finish cooking the fennel hearts, glazing them lightly. Add salt and pepper to taste.
Toscanelle olive ice-cream Mix all the dry ingredients weighed and dissolve them in the water. Pit the olives and blend them with the ice-cream base, pasteurising everything at 83 °C. Cool and mature in the fridge for 12 hours. Set an amount of oil to one side to add to the ice-cream machine at the end of the process.
Presentation Cut a parallelepiped from the breast and serve with fennel heart petals filled with the olive ice-cream. Cover with the sauce made from cooking the breast.
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