Code C28
Rettangoli with grouper, fennel foam, crispy leek, and coffee powder
x4
People
Ingredients for 4 people
20 Rettangoli with grouper
Vegetable oil for frying to taste
1 fennel
1 leek
100 g of “00” flour
30 g of potato starch
300 g of fresh cream
300 g of fresh milk
1 tablespoon of EVO oil
Coffee powder to taste
Salt and white pepper to taste
Procedure
After cleaning, cut the fennel into pieces and cook it with the milk and half of the cream. Drain and blend it with the remaining fresh cream, salt, and pepper, then strain with a fine sieve. Pour into the siphon with one gas charge. Meanwhile, cut the leek into julienne strips, wet them, coat them with a mixture of flour and potato starch, then fry until golden and drain. Immerse the Rettangoli in hot oil until crispy, place on the fennel foam, and finish with the leeks and coffee powder.
