Cannelloni with ricotta and spinach with cold Parmesan meringue, sage emulsion, basil fondue, and crispy capocollo

Blanch the basil, blend it, and extract its chlorophyll. Heat the cream, add the white roux made from butter and flour, and mix everything into the cream. Finally, add the basil chlorophyll and keep warm.

For the sage emulsion, boil the veal broth and thicken it with a butter and flour roux. Heat and add finely chopped fresh sage. Microwave the grated Parmigiano Reggiano for about 2-3 minutes at maximum power, and do the same with the capocollo slices to obtain crispy chips. Whip the egg whites with 200 g of Parmigiano Reggiano and add the cornstarch.

Emulsify everything and spread it on the Cannelloni with ricotta and spinach. Place in the oven at 250°C. Arrange the tomato sauce and basil fondue on the plate as desired.

Place the Cannelloni with ricotta and spinach and decorate with the crispy chips.

Francesco Cinquepalmi advanced training chef – fic.