Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
For 4 people
2 long, thick white turnips 400 g of buffalo ricotta 300 g of puntarelle 1 kg of langoustines (about 140 g each) 400 g of langoustine consommé and paste
For the langoustine consommé 2 l of water 750 g of langoustine shells 100 g of celery 100 g of white onion 100 g of fresh tomato 150 ml of dry white wine 2 g of white pepper 2 bay leaves 25 g of chervil 25 g of dill 25 g of chives
For the slices of white turnip Using a mandoline vegetable slicer, cut 4 14 x 10 cm slices of turnip For the ricotta and puntarelle filling Blanche the puntarelle in boiling water, dry it, cut it into 0.5 cm strips and toss it in a pan with garlic, oil and chili pepper. Add the ricotta, salt and pepper, and heat. Spoon the mixture into an icing bag.
For the langoustines Clean the langoustines and eliminate the shell. Gently fry the flesh with garlic and thyme and set the shells to one side for the consommé.
For the langoustine consommé Combine all the ingredients, bring to the boil and simmer for 1 hour, then filter and reduce for another 15 minutes. Cool the liquid obtained, place it in a vacuum and freeze it at - 18 °C. Once frozen, take it out of the vacuum and wrap it in a sheet of muslin. Put the frozen block on a perforated tray inside a container. Place in the fridge at 4 °C for 24 hours so that it defrosts slowly, extracting the liquid that has formed inside the container and trap the impurities in the sheet of muslin.
Presentation Fill the cannoli with the ricotta and the puntarelle, and place in a shallow bowl. Lay the halved langoustines on top, with some puntarelle tips and pour over the hot consommé.
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