Fabio Abbattista
Cream of celery, black truffle and cheese fondueby Pascal Barbot
Signature Dishes La Cima alla genovese perfetta, secondo i consigli di nonna Fulvia
For 4 people
100 g of cleaned gialet beans 2 onions 2 carrots 2 sticks of celery 2 cloves of garlic 50 g of fresh baby spinach 1 teaspoon of Gorizia saffron pistils 500 g of whelks 200 g of yellow tomato pulp Cornflour
Leave the beans to soak in water overnight, then boil them in plenty of water with half the saffron, a carrot, a stick of celery, an onion and a clove of garlic.
Wash the whelks in cold salted water to eliminate all the sand. Boil them with the remaining vegetables, the saffron and the tomato pulp. When cooked, eliminate the shells and complete the cleaning, removing the intestines and the horny part. Sieve their sauce and bind it with a little cornflour.
Scald the baby spinach in salted water and cool in cold water. Just before serving, toss them in a pan with a clove of garlic and a drizzle of oil.
Presentation Serve the beans, the whelks and the spinach piping hot and complete with a few drops of emulsion obtained by previously blending the water used to cook the beans with a drizzle of oil.
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