Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
For 10 people
For the filling 896 g of broccoli 1,400 g of Mascarpone 140 g of turnip top purée salt pepper
For the broccoli gremolada 100 g of cleaned, chopped and dried broccoli 10 g of finely chopped garlic cooked at a low temperature until it becomes fine finely chopped zest of 10 lemons
For the ravioli dough 2 kg of all-purpose flour 2/4 egg yolks water
For the sauce and garnish 10 g of garlic scales olive oil ¼ litre of chicken stock 500 g of butter 50 g of Pecorino Romano
For the filling Separate the broccoli stems from the top. Clean the stems and cut them into half-inch pieces. Cut the tops to the same size. Bring the water to the boil in a large pan and add a generous amount of salt. Blanche the broccoli and plunge it into water and ice. Repeat the operation a second time until the broccoli is tender, then plunge into water and ice again. Drain and dry with a cloth, then chop finely. Scald the turnip tops and plunge them into water and ice. Make a purée, adding a drop of water. Mix the mascarpone, the turnip top purée and the finely chopped broccoli. Add salt and pepper to taste.
For the broccoli gremolada Place all the ingredients in a bowl
Cook the ravioli in plenty of salted water. Soften the garlic in olive oil and add the chicken stock. Drain the ravioli and add them to the pan with the chicken stock. Reduce slightly, add the butter and stir.
Preparation Place the ravioli on a serving plate, sprinkle with the broccoli gremolada, Pecorino and a drop of extra virgin olive oil.
(482)
