A Walk in the Woods – Giganti with Porcini Mushrooms
Ingredients for 0 person
12 Giganti with porcini mushrooms
3.6 liters of moretto artichoke water from Brisighella with stems and 12 leaves
40 g of parsley stems and leaves
8 blackberries
60 g of round hazelnuts from Romagna
30 g of EVO “Brisighello” oil
8 g of “Dolce di Cervia” coarse sea salt
Procedure
Bring the water to a boil in a saucepan with a pinch of coarse sea salt. Meanwhile, wash the parsley, separating the stems from the leaves. Once the water boils, add the parsley leaves for a few seconds, then drain and quickly cool them in a little ice water. Drain the leaves, dry them well, and blend them with a little EVO “Brisighello” oil. Strain the oil and set it aside, while the remaining leaves are dried above the oven or in a dehydrator. Cook the Giganti with porcini mushrooms in the water, keeping them al dente. Drain, cool them in the parsley water, and set aside. Meanwhile, add the broken parsley stems to the water. Wash and clean the artichokes as usual, obtaining a cup-shaped artichoke bottom from each, then place both the bottoms and all remaining parts of the artichoke into the boiling water. Cook the bottoms until al dente, then cool in the ice water used for the parsley. Let the cream cook gently until the leaves are tender and the cream is concentrated. Blend the cream with an immersion blender, then pass through a chinois sieve. Add a few drops of parsley oil and keep warm. Lightly toast the hazelnuts, let them cool, and crush them coarsely. Arrange three strips of artichoke cream on the plate, place the artichoke bottoms on top, passed in a non-stick pan with a drizzle of parsley oil. Season with a little coarse sea salt, fill the bottoms with the cream, place the Giganti with porcini mushrooms on top, also seared in a non-stick pan with a drizzle of aromatic oil, and finish with the dried parsley leaves, hazelnuts, and irregularly cut blackberries.
