07-03-2022
Morello Artichoke, Polenta Marano, Almond: this is the Dish of 2022 from chef Gaetano Trovato of restaurant Arnolfo, two Michelin stars in Colle di Val D'Elsa, Siena. Photos from Fabio Giamello
From the top north to the deep south, we have asked chefs from all over the country to tell us a new recipe that comes straight from their kitchen. Here we present the "Dish of 2022"... in the hope it will be the emblem of this new year.
A new recipe from the Architetture Vegetali menu, Winter of 2022, from restaurant Arnolfo. We can find Tuscany here, with artichokes and aglione from Valdichiana, the latter, a very special local product [a vegetable similar to garlic], which is not commonly used because of its peculiarities in the kitchen.
The almonds, instead, recall Sicily, the homeland of chef Trovato. And then there's polenta: a product that is not very popular in starred restaurant as it belongs to a poorer tradition, and is presented in this dish both in its classic creamy version, and as crispy chips.
MORELLO ARTICHOKE, POLENTA MARANO, ALMONDS Recipe for 4 people
Ingredients For the artichokes 4 whole artichokes of the Morello variety 500 ml water citric acid or lemon juice 100 g vinegar 100 g white wine 2 bay leaves 5 juniper berries 15 g salt
For the gravy of artichoke stalks 500 gr artichoke stalks 150 gr aglione from Valdichiana 30 gr finely chopped parsley
For the parsley oil 100 gr parsley 350 gr seed oil
For the almond praline 250 gr almonds toasted in the oven at 160°C 187 gr sugar 82 gr water
For the almond flakes 50 gr almonds For the cream of polenta 100 gr cornflour 400 gr water 6 gr di salt 120 gr butter
For the polenta chips 100 gr cornflour 500 gr water 3 gr salt
Born in 1960 in Sicily, now based in Tuscany, Gaetano Trovato is the chef at restaurant Arnolfo, two Michelin stars, in Colle di Val d'Elsa, Siena
Method
For the artichokes Carefully clean the artichokes, removing the external leaves and the hairy part inside. Cut them into halves along their longer side, keeping them in water and citric acid (or lemon juice).
Meanwhile, bring to the boil 500ml of salted water with 100g of vinegar, 100g of white wine, two bay leaves, 5 juniper berries and 15 gr of salt. Once the mix boils, add the clean artichokes and continue to cook for at least 4-5 minutes. Once ready, drain them and leave them to cool in a holed tin. To best preserve them, keep them in a vacuum pack with a drop of oil, parsley and a garlic clove.
For the artichoke stalks gravy After blanching the stalks in water and vinegar, dice them very finely in a brunoise. Finely chop the aglione from Valdichiana and sauté with extra virgin olive oil. Add the stalks, add the wine and let it evaporate, and cook with some vegetable stock. Add the butter and finally the parsley.
For the artichoke chips Clean the artichokes, cut them finely and keep them in water and vinegar or lemon juice. Fry in sunflower seed oil at 120°C until they are light and crispy.
For the parsley oil Process with a professional blender until you reach 90°C, for 9 minutes. Then strain with an etamine and leave to rest overnight. Separate the vegetal water and only use the green oil.
For the almond praline Prepare a syrup with 187 gr of sugar and 82 gr of water. Bring to 121°C, then add the toasted almonds until the sugar turns dark. Leave to dry on a silpat and, with a Thermomix, blend at 50°C until the mixture is nice and smooth.
For the almond flakes Finely slice the almonds. For the cream of polenta Make some polenta and after around 40 minutes, with a Thermomix, process 60°C with 120 gr of cold butter. Keep in a sauce bottle at 60°C.
For the polenta chips Make some polenta; blend until the mixture is smooth. Roll out on a silpat and, once dry, fry in sunflower seed oil.
Translated into English by Slawka G. Scarso
by
Born in Sicily, he arrived in Tuscany as a child. When he was 14 he started to work in the kitchen. Since 1982 he's the chef and patron at Arnolfo in Colle Val D'Elsa (Siena)
Seven virtues... in just one dish
