13-09-2014
Viviana Varese, chef at Alice, the gourmet restaurant on the second floor of Eataly Milano Smeraldo, which opened last March 21st, illustrates the preparation of the last of the six dishes that will be the protagonists at Identità Cous Cous. Even the dessert will be based on the evening’s main ingredient next Monday: Couscous with mint and Tonka beans with beetroot earth, ricotta cream and strawberry grape sorbet
The first Tavole di Identità Golose event of the season is fast approaching. It will be entirely dedicated to couscous, in anticipation of the new edition of the Cous Cous Fest. Viviana Varese, besides hosting the event, will prepare a “strangely” sweet dish that will close the event: Couscous with mint and Tonka beans, with beetroot earth, ricotta cream and strawberry grape sorbet.
Identità Cous Cous will take place on Monday September 15 at 8 pm at Alice, Viviana Varese and Sandra Ciciriello’s restaurant on the second floor of Eataly Smeraldo, in Piazza XXV Aprile in Milan. In order to participate in the event: for info and reservations call Identità’s toll free number 800.825144 or Alice Ristorante +39.02.49497340, alice@aliceristorante.it. Set price, including drinks, 40 euros. Ingredients 500 g strawberry grapes 150 g 50 b sorbet syrup 100 g beetroot centrifuge 100 g powdered milk 200 g sheep ricotta 50 g milk 100 g couscous 1 Tonka beans 50 g mint 30 g sugar 500 cl water 1 tray of shiso
For the sorbet Centrifuge 500 g of strawberry grapes, add the syrup and put it into the ice cream machine.
For the ricotta cream Put the ricotta, the milk and some lemon zest in a termomix and bring to 60°C. Cool down and keep refrigerated.
For the beetroot earth Mix 100 g of centrifuge with the powdered milk, put it into a small casserole tin and continue to mix while bringing it to 110°C. Spread on a silpat sheet.
For the couscous infusion Put the water, sugar, mint and grated Tonka beans in a casserole tin. Bring to the boil and cool down rapidly. Then centrifuge the cooked mint and add it back to the infusion. Cook the couscous fro 4 minutes and cool it down.
Method On the base of the dish put the ricotta cream, then the earth and the couscous and finally the sorbet and decorate with sakura.
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Seven virtues... in just one dish