Bauletti® with Castelmagno DOP cheese, grilled artichokes, rabbit, and fermented black garlic
x4
Ingredients for 4 people
16 Bauletti® with Castelmagno DOP cheese Divine Creazioni Surgital
4 artichokes
Garlic
Parsley
Basil
Mint
Vegetable broth
1 rabbit
1 head of black garlic
Chervil
Extra virgin olive oil
Salt and pepper
Xanthan gum
Procedure
For the artichoke sauce Clean the artichokes and season them internally with salt, oil, garlic, parsley, and mint. Place them inside a barbecue with charcoal and cook for about an hour. Remove the outer part of the artichokes, blend them with vegetable broth until smooth, and thicken with a little xanthan gum. For the vacuum-cooked artichokes Clean the artichokes, cut them into wedges, and cook them vacuum-sealed with garlic, oil, parsley, and mint for 45 minutes at 85°C. For the rabbit Debone the rabbit, cut it into pieces, and marinate it vacuum-sealed with thyme and rosemary for about 8 hours. When ready to serve, roast the pieces. For the black garlic Clean the garlic, blend it with vegetable broth, and strain it. Place the artichoke sauce and the black garlic sauce alternately at the base; add the rabbit pieces and the artichoke wedges; finally, place the Bauletti® with Castelmagno DOP cheese previously sautéed in a pan with a knob of butter. Finish with chervil and artichoke powder.
DOMENICO STILE Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
