Bauletti® with Lobster, Turnip Tops, Black Garlic Cream, and Creamy Caciocavallo
x4
Ingredients for 4 people
16 Bauletti® with lobster Divine Creazioni Surgital
16 raw turned turnip tops
16 small turnip leaves in tempura (tempura made from 3 parts cornstarch and 1 part 00 flour, ice-cold sparkling water)
Lobster butter (reduced and strained lobster bisque, whipped with black garlic cream – black garlic whipped with a hand blender with clam water)
Creamy caciocavallo (caciocavallo whipped with a hand blender with hot vegetable broth)
Turnip top cream (prepare a base with enough EVO oil, turnip top leaves, white onion, and Cantabrian anchovies; sauté and deglaze with clam water; cook and finally blend with a hand blender and strain)
Procedure
In a pan, melt the lobster butter, toss the previously boiled and drained Bauletti®; place them on the plate spaced apart so that each Bauletto can be tasted in one bite with the sauces that enhance the dish, finally add the raw turnip tops marinated with yuzu and the turnip leaves cooked in tempura.
DANIELE PATTI AND MATTEO AMBROSINI Recipe from volume III “Young Talents” for Divine Creations Curated by Elsa Mazzolini – La Madia Editore
