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»
5 spring onions cut in half 5 cubes of beef flesh 1 sachet of red wine sauce 1 jar of paprika Maldon salt Chervil Butter
Sear the onions in a non-stick pan, on the inner side only, completing the cooking in the oven or under an overhead grill. Sear the cubes of beef on two sides only in a non-stick pan, leaving the inside raw. Regenerate the red wine sauce and cream it with a little butter to make it shine. Spread the sauce on a plate, place the beef cubes and onions on top and sprinkle with paprika. Decorate with chervil and a pinch of salt, and serve.
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