Cannelloni ricotta et épinards
Cannelloni ricotta e spinaci with cold parmigiano meringue, sage emulsion, basil fondue and capocollo crisps
x4
Ingrédients pour 4 personnes
8 Cannelloni ricotta e spinaci
150 g butter
100 g “00” flour
200 g meat stock
50 g fresh sage
300 g basil
300 g cream
200 g Parmigiano Reggiano cheese
400 g tomato sauce
150 g Martina Franca capocollo meat
100 g egg white
150 g cornflour
Procédure
Blanch basil, blend and extract its chlorophyll. Heat cream, add white roux made from butter and flour and mix in the cream. Finally, add basil chlorophyll and keep warm.
To prepare sage emulsion, boil veal stock and add butter and flour roux. Heat and add finely chopped fresh sage. Microwave grated Parmigiano Reggiano cheese for about 2-3 minutes at maximum power, and then capocollo slices, to make them crispy. Whip egg white with 200 g of Parmigiano Reggiano and add cornstarch. Emulsify the ingredients and place on Cannelloni ricotta e spinaci. Bake at 250°C. Place tomato sauce and the basil fondue as desired, on the bottom of the plate.
Arrange Cannelloni ricotta e spinaci and decorate with chips.
Francesco Cinquepalmi advanced training chef – fic.
