Mizukami Riki
Vegetable cone with fried fishby Heinz Beck
Signature Dishes Spaghettino al "pomodoro d'inverno" è il Piatto del 2023 di Paolo Gori
Plin (ravioli) 80 g of soft plain flour 80 g of ground rice 70 g of egg white salt 4 salted anchovies extra virgin olive oil red pepper
Pepper essence Red pepper Ground rice
Gnocchetti 50 g of steamed potatoes 50 g of mature, grated Bettelmatt 35 g of egg white salt
Plin (ravioli) Mix the two flours and the egg white. Roll out the dough into sheets and make the plin. Clean the anchovies, cook them on a low heat until they fall apart. Blend and use the mixture to fill the little ravioli (plin). Cook in boiling water.
Pepper essence Cook the peppers in the oven at 170/180 °C for 20 minutes. Take out of the oven and leave to cool in a container, paying attention to collect the vegetable water. Season with salt and filter. Blend the red pepper pulp and thicken with a little rice flour. Make a thin layer and leave to dry in the oven at a low temperature. Cut into triangles.
Gnocchetti Mash the potatoes, mix them with the Bettelmatt and egg white and place the mixture in an icing bag. Cook in boiling water.
Arrange the raviolini del plin and the gnocchetti in a bowl and cover with the pepper essence. Fry the triangles for a few seconds and arrange them in the stock. Serve.
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