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 8 live squilla mantis 30 g of parsley sauce 30 g of lemon pith marmalade Freshly chopped parsley 80 g of squilla mantis soup 2 cloves of garlic, cut in half Lemon juice Garlic chives 16 cubes of peeled citron pith (7 mm x 7 mm) Frozen lemon gems
For the parsley sauce Boil the parsley stems in salted water for 2 minutes. Cool them in water and ice and process in the Bimby, then sieve finely.
For the frozen lemon pearls Peel a lemon, plunge it into nitrogen until it becomes very hard and break it up with a meat hammer to create gems.
For the squilla mantis Cook the live squilla mantis in a pan with a little salted water. Cook quickly and shell.
For the squilla mantis juice Pass the squilla mantis (minus the back and legs) in a mincer and then in a Green Star to extract the juice.
For the garnish Cut the hot squilla mantis into the shape of a flute head, dress with oil, lemon, lemon zest, garlic and parsley. Dress with the squilla mantis condiment and part of the squilla mantis juice.
Presentation Place a little squilla mantis juice on the bottom of a plate and draw the parsley sauce over it. Make 4 dashes with the lemon marmalade and place the citron cubes and squilla mantis on top. Garnish with the garlic chives and sprinkle over a few frozen lemon gems. Serve.
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