On Sunday 16th June, one year after the first edition, Identità Rubitt will return at Dopolavoro Bicocca in Milan. The event celebrates the great cuisine made of small dishes, "robette" - small things, that is – as explained here. A team of chefs most of whom have been adopted by Milan – except for the Costardi brothers from Vercelli and pastry-chef Andrea Besuschio from Abbiategrasso – will cook two dishes each, throughout the day, from noon to 9.30 pm.
Entrance tickets are 25 euros each (20 euros if you buy them here) and allow you to receive 9 coupons for a total of 9 rubitt, plus a beer, a soft drink, water and a coffee. Wine, each extra dish or drink will cost 3 euros.
Here are the 7 teams:
1 Cesare Battisti, Ratanà and Alice Delcourt, Erba Brusca
2 Paolo Casanova, Dopolavoro Bicocca
3 Manuel e Christian Costardi, Cinzia
4 Beniamino Nespor ed Eugenio Roncoroni, Al Mercato
5 Viviana Varese, Alice
6 Matteo Vigotti, Peck
7 Andrea Besuschio, pasticceria Besuschio and Giovanni Giberti, Pavé
All the details on each dish will soon be available. Meanwhile, below you can find the first recipe of the two dishes which Viviana Varese will prepare.
Tomato puree with ricotta and mackerel
Recipe for 4 people
INGREDIENTS
for the mackerel
2 marinated mackerel
50 g extra virgin olive oil
for the dried marinade
500 g salt
650 g brown sugar
10 g ground black pepper
for the tomato puree
6 tomatoes
Extra virgin olive oil to taste
Salt to taste
100 g sheep or goat ricotta
1 organic Amalfi lemon
Cesare Battisti and his Sardinian suckling pig, Identità Rubitt 2012
Fillet the mackerel, remove the external skin and the bones. Put them on a holed backing tray and cover them with 300 g of dry marinade mixture, mixing all the ingredients (the extra part can be kept in a hermetic container and used for other fish such as cod, sardines, anchovies, salmon).
Wrap in cling film and leave to marinate in the fridge for 6 hours. Rinse thoroughly in order to eliminate the salt, dry and cut the fish into 2 cm long pieces and put them into the oil.
Clean the tomatoes, cut them into 4 wedges and process them in a centrifuge machine or in a vegetable mill. Strain the mixture with a linen cloth, remove the water and season with salt and extra virgin olive oil. Strain the ricotta cheese, add some salt and put it into a sac-à-poche and leave it in the fridge.
FINISHING
Take two cocktail glasses and put the ricotta on the bottom. Add the tomato puree, the mackerel and season with a touch of extra virgin olive oil. Decorate with some grated lemon zest.
