Ciaolà is the dish I designed for the next Olympic Games in Rio de Janeiro, a horizontal dish, a crossing of two cultures, a meeting of two countries, Italy and Brazil, which I wanted to represent in their colours, flavours and aromas: all this around a stylised torch.
CIAOLA'
Ingredients for 4 people
For the mousse
250 g cow’s milk ricotta
125 g whipped cream
50 g warm cream
50 g Grana Padano Riserva D’O
15 g gelatine sheet
For the red sauce
100 g date tomato juice
20 g sugar
½ vanilla pod
For the yellow sauce
100 g water
20 g sugar
0,5 g saffron threads
1 g corn flour diluted in cold water
For the blue sauce
100 g water
25 g sugar
50 g fresh and clean borage flowers
1 g corn flour diluted in cold water
For the green sauce
100 g water
30 g fresh stevia leaves
1 g corn flour diluted in cold water
To finish
4 sheets of strawberry gelatine (8 cm of diameter and 2 mm thick)
8 g Kafa Lavazza coffee powder
Method
Per la mousse
Warm up the cream in a saucepan and melt the soaked and squeezed gelatine in it. Remove from heat and add the blended ricotta. Add the Grana Padano and finally the whipped cream. Divide the mixture into moulds and leave to cool in the fridge.
For the sauces
Red: blend the tomato juice, vanilla and sugar in a bowl; strain and put aside. Yellow: bring the water and sugar to the boil, thicken with the corn flour. Remove from heat and add the saffron. Cover with cling film and leave in infusion for 20 minutes. Blue: bring the water and sugar to the boil in a saucepan, thicken with the corn flour, remove from heat and leave to cool until it reaches 30 °C then add the borage flowers. Blend and strain. Green: bring the water to the boil in a saucepan, thicken with the corn flour, remove from heat and leave to cool until it reaches 30°C. Add the stevia flowers, blend and strain.
To finish
Put the mousse on the plates, sprinkle the coffee powder, cover with a veil of strawberries and finally arrange the sauces.
