Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
200 g of skinless, boned trout fillets Flour for batter 100 g of soft polenta 10 g of Lapsang Souchong tea (leaves) in 500 ml of water
White vinegar syrup 200 ml of white vinegar 100 g of sugar
Red vinegar syrup 100 ml of red vinegar 50 g of sugar
Powders 200 g of celery 200 g of carrots 200 g of potatoes white vinegar
Decoration celery leaves blanched sliced carrots
Smoke the trout fillets in the Lapsang Souchong for about 2 hours by infusion Prepare a soft batter, adding water and ice to the flour. Cut the trout fillet into cubes, dip in the batter and fry immediately in the boiling oil until golden. Add salt to taste.
White vinegar syrup Boil the white wine vinegar with the sugar and a pinch of salt, reducing it by half.
Red vinegar syrup Boil the red wine vinegar with the sugar and a pinch of salt, reducing it by half.
Powders Boil the celery, carrots and potatoes separately with a little white vinegar. Reduce them into three purées, make thin layers and leave them to dry in the oven at 70 °C. Then grind in a mixer to obtain three coloured powders.
Arrange the celery leaves and carrot slices previously passed in the white vinegar syrup. Add the trout and the drops of red vinegar syrup. Pour the three powders onto the plate and comb to obtain a "sand" effect. Add the polenta cream.
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