For the white wine soup, finely slice the peeled potatoes, add them to the chopped shallot, and cook slowly with a little water. Add the white wine and let it reduce, then add the soy milk and blend until smooth. Season with salt and keep warm.
After washing and drying the parsley, chervil, dill, and tarragon, finely chop them together with the capers, garlic, and anchovy. Place the mixture in a jar and cover with extra virgin olive oil and lemon zest.
For the polenta meringue, bring the salted water to a boil and add the cornmeal, cooking for a few minutes. Cover the mixture with cling film. Pour it into a piping bag with a fine nozzle and pipe onto a silpat, bake at 150°C for 50 minutes until completely dried.
Place a generous spoonful of the wine soup in the center of the plate, arrange the Raviolotti, a few Taggiasca olives, and finish with a few drops of herb oil and some polenta meringues.
Recipe by Chef Emanuele Scarello
