Giganti ricotta e asparagi in kefir milk white onion sauce and sea lettuce powder
x4
Ingredients for 4 people
12 Giganti ricotta e asparagi
300 g white onions
600 g water
200 g kefir milk
100 g rice milk
300 g sea lettuce
Procedure
F O R T H E W H I T E O N I O N AND KEFIR MILK SAUCE
Peel onions and cut into very thin slices. Dip onions in cold water for 24 hours, then drain and transfer them into a vacuum cooking bag with salt and rice milk. Steam for 40 minutes at 75°C. When cooked, open the vacuum bag, transfer onions inside a blender, add kefir milk and blend in order to obtain a smooth and lump-free sauce, then add salt.
FOR SEA LETTUCE POWDER
Rehydrate and desalt sea lettuce for a few minutes under cold running water. Then, arrange sea lettuce on blotting paper for about 30 minutes. Place the sea lettuce in a pan lined with baking paper and dehydrate in the oven at 70°C for 48 hours.
Blend sea lettuce to obtain a very fine powder. Cook Giganti ricotta e asparagi for 6 minutes in salted water previously brought to a boil. Sauté Giganti in a pan with melted butter.
Place Kefir milk onion sauce in the middle of a plate and lay on top of it 3 Giganti ricotta e asparagi. Complete with sea lettuce powder and watercress sprouts.
Chef Antonio Danise junior italian national chef team.
