Ingredients for 4 people
400 g Grantortelloni® con funghi porcini
FOR THE SAUCE
2 cloves of garlic
100 g carrots
100 g celery
20 Taggiasca olives
12 salted capers
extra virgin olive oil
400 g lamb pulp
thyme and bay leaves to taste
250 ml vegetable stock
salt and pepper
FOR THE MOUSSE
400 g aubergines
1 clove of garlic
extra virgin olive oil
salt and pepper
250 ml fresh cream
1 cartridge for siphon
Procedure
Heat oil in a pan, brown grated garlic, carrots and celery. Combine diced lamb’s pulp, aromatic herbs, desalted capers and pitted Taggiasca olives.
Add salt and pepper. Add vegetable stock and continue cooking. To prepare the aubergine mousse, peel aubergine with the potato peeler and dice it. In a saucepan, heat oil, brown garlic and add aubergines, cooking them at moderate temperature. Add salt and pepper, and pour cream. Cook all ingredients, then blend into a soft mixture. Put the mixture in a siphon and load. Cook Grantortelloni® with porcini mushrooms in salted boiling water. Drain once “al dente” and let flavour in the lamb sauce.
In serving plates, form various aubergine mousse tufts, and place Grantortelloni® atop.
Nicola Vizzarri advanced training chef – fic.
