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»
For 4 people
300 g of buckwheat flour 170 g of boiling water 100 g of daikon 100 g of cauliflower 100 g of red cabbage 100 g of Hokkaido pumpkin 20 g of olive oil 10 g of horseradish 1 sachet of saffron 10 g of chili oil Salt
For the pasta, pour the boiling water on the flour and mix well for 10 minutes. Roll the dough out to a thickness of 3 mm and cut out 4 cm diameter circles.
Cut the red cabbage into cubes, braise it on a moderate heat for 20 minutes, then blend it and dress with the chili oil and a pinch of salt. Cut the pumpkin into cubes, cook it in boiling salted water for 5 minutes, then drain, blend and dress with the saffron. Proceed in the same way with the cauliflower, blending and dressing with a drop of olive oil. Cook the whole daikon in boiling salted water for 30 minutes and cut it into 3 cm diameter slices.
Cook the buckwheat circles in boiling salted water for 2 minutes. Then toss them in a pan with a drop of cooking water and olive oil. Marinate the grated horseradish with a drop of olive oil.
Presentation Draw 2 concentric circles on a plate with the red cabbage and the pumpkin: place the pasta and daikon on top and add the cauliflower, increasing the intensity of the taste with the horseradish.
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