Ingredients for 10 people
Elements for the dish:
50 pcs. Raviolotti with salt cod
400 g goat ricotta
100 g warm water
parsley oil
chili essence
salt/pepper/oil
For the chili essence:
200 g ripe red pepper
15 g hot red chili pepper
salt to taste
Procedure
For the chili essence: Blend the two peppers together in a mixer, adjust with salt and pass through a chinoise.
For the parsley oil: Pass 200 g parsley through a Green Star juicer and then through a chinoise. Season with oil, adjust with salt, and thicken with xanthan gum.
For the goat ricotta cream: Blend the ricotta with water, adjust with salt and pepper, and season with olive oil.
PLATING:
Arrange the plate with the Raviolotti with salt cod and the goat ricotta cream. Dot the plate with chili essence and parsley oil.
Chef Marco Sacco for Master Show event on February 1, 2016. Torino Eataly Lingotto.
