With the two rubitt by Paolo Casanova, two tributes to bread – one following Northern Italy’s tradition, the other straight from Sicily – we publish today the second episode dedicated to Identità Rubitt, the event which on Sunday June 16th will celebrate the great cuisine made of small dishes at Dopolavoro Bicocca, in via Chiese 2 in Milan. The event will last a whole day, from noon to 9.30 pm, with small delicious recipes by Casanova himself, chef and host, Cesare Battisti, Ratanà, and Alice Delcourt, Erba Brusca, Manuel and Christian Costardi of Cinzia in Vercelli, Beniamino Nespor and Eugenio Roncoroni of Al Mercato, Viviana Varese of Alice, Matteo Vigotti of Peck and the sweet rubitt by Andrea Besuschio, of the pastry-shop Besuschio and Giovanni Giberti, Pavé.
Entrance ticket is 25 euros (20 euros if you buy the tickets in advance), for which one receives 9 tokens for as many rubitt, plus a drink to be chosen among beer and wine, a soft-drink, water and coffee. Each extra dish or drink will cost 3 euros.
Rubitt 1
Bread and borage gnocco on fresco di latte, smoked ricotta and beurre noisette
INGREDIENTS
800 g stale bread
1 kg fresh ricotta
300 g Grana Padano
1l hot milk
1,5 kg cooked borage
200 g chopped onion
2 eggs
4 egg whites
200 g grated bread
fresco di latte to decorate
butter to season
smoked ricotta
chives
METHOD
Soak the bread into the warm milk, add the ricotta, the Grana Padano, the eggs, flour and grated bread. Add the borage which you had previously blanched and cooked with some extra virgin olive oil and onion. If possible, pass the mixture through a meat grinder or chop thinly with a knife. Cook the gnocchi in salted water and dish out with some smoked ricotta and melted butter.
The second rubitt by Paolo Casanova
METHOD
Monreale bread (small rolls of 50 g each)
Cantabria Sea anchovies
Anchovy
colatura
pecorino di fossa
fresh oregano
basil
cherry tomatoes
extra virgin olive oil
METHOD
Cut the bread into two pieces, creating a pocket. Add some extra virgin olive oil and put aside. Meanwhile, cut the cherry tomatoes into small pieces, add the basil leaves and the oregano and put everything into a bowl. Season with extra virgin olive oil, salt and anchovy colatura. Put the bread into the oven at 200°C for 5 minutes, until it is crispy. When the bread is hot, add the pecorino and fill with the seasoned tomatoes.
See also
Viviana Varese’s tomato puree with ricotta and mackerel
