Nadia Moscardi
Ancestral pleasure, contemporary executionby Corrado Assenza
Signature Dishes Il Filetto di maiale alla pancetta, il suo fegatello e i fagioli del Purgatorio di Anna Rita Simoncini
Rice 160 g of blended and finely sieved rice 400 g of cold water 6 g of Maldon salt 70 g of Grana Padano 10 g of extra virgin olive oil Red beetroot sauce 200 g of meat mayonnaise 70 g of reduced beetroot juice 3 g of Maldon salt Fried beetroot skin 3 large beetroots
Rice Mix the ground rice with the water and Maldon salt and place in a pan. Cook for 10 minutes, take off the heat and stir in Grana Padano and oil. Pour the cream into a 10 cm x 5 cm mould and chill. Cut the rice into cubes (2.5 cm x 2.5 cm) and fry gently in a non-stick pan.
Red beetroot sauce Mix the ingredients thoroughly in a suitable container.
Fried beetroot skin Wrap the turnips in the foil and cook at 150 °C for 5 hours. Scoop the pulp out with a spoon and leave the "skin" to dry in the oven at 60 °C for 6 hours. Fry the skin in seed oil at 190 °C and leave to dry thoroughly.
Place the beetroot sauce on the plate, followed by fried rice cubes and topped with fried red beetroot skin.
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