PACCHERI ALLA PROCIDANA
Chef: Filippo Mariani
Blanch the San Marzano tomatoes for 30 seconds in salted water, cool them in cold water and peel them. Make a 5% salt brine with laurel mint and garlic. Macerate the tomatoes in brine for 48 hours. Drain them, flavor them with salt and oil and pass them over the embers. Break the tomatoes coarsely and flavor them with wild garlic vinegar and extra virgin olive oil. Cook the Pasta del Maestro for 11 minutes in plenty of salted water, drain and flavor with tomatoes in a bowl.
Finish the dish with elderflower in apple vinegar preserves.
Ingredients for 1 dish
60g Paccheri of rice and corn
3 San Marzano tomatoes
Laurel, mint garlic and salt for the brine
5g of wild garlic vinegar
5g of elderflower in apple vinegar preserves
PASTA SALAD Creamed dried cod, BLACK GARLIC AND WILD HERBS
Chef: Federico d’Amato
Creamed codfish for 4 people, 1 cod fillet with skin, 100g grapeseed oil, 50g cream, 25g milk, 10g garlic and parsley, salt and pepper to taste. Disregard the cod, cut it into small, regular pieces, bring to a boil starting from cold water with the help of a ramaiola put it in planetary and whisk with the emulsion of oil, milk and cream, salt and pepper to taste. Place in sac a poche.
AGLINA HERB SAUCE, BASIL AND TOASTED ALMOND
50g. of basil, 25g of aglina herb, 35g of extra virgin taggiasche olives oil, 20g of toasted torched almonds, 100g of sparkling water.
Bleach the herbs, put them inside the blender and mix at maximum speed, if necessary, bind with 3g of xanthanum.
SEPIA LIVER SAUCE, BLACK GARLIC AND SMOKED TEA
150g squid liver, 25g already clean black garlic, 20g garlic and parsley, 10g smoked tea.
Prepare cuttlefish entrails browning them with garlic and parsley.
Cook the black garlic peel with the lapsang souchon tea previously infused. Cook for 5 minutes, filter and blend together with the black garlic. Set aside.
FOR THE CELERIAC SAUCE AT THE BRACE
2 clean celeriac, 2 sticks of lemon grass, salt and pepper.
Blanch the celeriac, smoke it on the brace, bring to the boil kefir milk, cream and spices, then add the celeriac and continue cooking for 15 minutes and mix at 60 ° for 5 minutes at the thermomix.
FOR COOKING PASTA AND THE FINISHING
Cook the Chickpeas, Rice and Corn Pasta del Maestro. When cooked, put it in a greased Gastronorm, and put to cool in blast chiller for 5 minutes. Fill the macaroni with the creamed cod, both sides close it with the burnt leek powder, and serve together with the sauces and herbs in a casual way on a flat plate.