Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
For the egg 5 eggs Flour Breadcrumbs Pecorino Oil Salt Pepper
For the Pecorino cream 250 g of cream Pecorino
For the "ciccioli" Pig's cheek
For the Pecorino "sbrisolona" 500 g of flour 20 g of salt 250 g of butter 150 g of Pecorino 150 g of eggs 50 g of egg yolks
Make the Pecorino cream, dissolving generous amount of grated Pecorino cheese in the cream to obtain a smooth consistency. Mix the "sbrisolona" as though it were a short pastry mixture and cook it. Meanwhile, gently fry the pig's cheek in a pan until crisp. Coat the egg yolks in the breadcrumbs and place them on a sheet of baking paper. Charge a siphon with the egg white and a pinch of salt. Place the siphon-whipped egg white in a small, individual mould, sprinkle it with Pecorino and then steam cook. Meanwhile, heat the oil and fry the egg yolk.
Presentation Pour the Pecorino cream into a bowl, lay the steam-cooked savoury meringue on the top and then the fried yolk. Sprinkle with the "ciccioli" the "sbrisolona" and season with pepper.
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