Steamed giganti ricotta ed erbette with asparagus, truffle and red cow parmigiano cheese
x4
Ingredients for 4 people
12 Giganti ricotta ed erbette
24 asparagus
50 g potato
30 g shallot
4 cherry tomatoes
5 g truffle
30 g Red Cow Parmigiano cheese
40 g broccoli tops
50 g clarified butter infused with lemon thyme
300 g vegetable broth
edible flowers to taste
lemon thyme, fresh chili pepper, chives, cane sugar to taste
Procedure
Peel asparagus, separate tips and blanch in water. In a pan, sauté shallot with extra virgin olive oil, add asparagus stalk, finely chopped potato, cover with vegetable stock and cook until stalks are tender. Blend and emulsify until you obtain a sauce suitable for processing in a chinois. Blanch, peel and halve cherry tomatoes. Season with salt, pepper, cane sugar and lemon thyme and cook in static oven at 100°C for about 2 hours.
Place Giganti ricotta ed erbette on a perforated baking tray and brush with lemon thyme clarified butter. Bake in steam oven for about 6 minutes, at 100°C. Sauté asparagus tips and broccoli tips and add salt and pepper. With the help of a spoon, decorate the bottom of the dish with sauce and place Giganti ricotta ed erbette in the centre, lay vegetables in oil, confit cherry tomatoes and finish with Parmigiano, thinly sliced truffle and edible flowers.
Fabio Mancuso advanced training chef – fic.
