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
For the salad 2 kg of belly with bone (hung for 1 week) 1 Tropea red onion 5 confit tomatoes 2 bunches of puntarelle Extra virgin olive oil Balsamic vinegar Salt Pepper
For the mustard sauce ½ a spoon of Dijon mustard ½ a spoon of wholegrain mustard 2 spoonfuls of mayonnaise Water or stock
For the mustard sauce Mix together the Dijon and wholegrain mustard and the mayonnaise and add salt and pepper to taste, checking the density of the sauce with the stock.
For the salad Clean the Tropea onion and cut it into fine slices, place it inside a vacuum bag with the belly, tomatoes, oil, vinegar, salt and pepper. Cook in the Roner for 72 hours at 68 °C. When cooked, open the bag and transfer the meat to a chopping board, remove the bones and the excessively fat parts. Set aside all the ingredients used for cooking and also the meat sauce, placing them in separate containers. Cut the meat into julienne strips and add the onion, tomatoes and sauce to make the salad juicy. Cut the puntarelle into julienne strips and dress lightly.
Presentation Arrange the puntarelle, meat, mustard sauce and a few drops of balsamic vinegar on a plate.
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