Black Giganti with salmon, fava bean cream, caciocavallo fondue, and saffron coral wafer

First, prepare the saffron coral wafer. Emulsify EVO oil and sifted flour with an immersion blender. Pour in the water and continue to emulsify. Finally, add the saffron until you achieve the desired color. Take a non-stick pan, oil it, and heat it up. Once it reaches the necessary temperature, pour the mixture and lower the heat to a minimum. Let the water evaporate completely and wait for the mixture to solidify. Then, remove the coral from the pan and dry it on absorbent paper.

Next, prepare the fava bean cream. In a pot, bring salted water to a boil. Meanwhile, clean the fava beans and then blanch them for two minutes. Remove them from the pot and place them in cold ice water to maintain a bright green color. Once cold, drain the fava beans and peel them. Emulsify the seeds with an immersion blender, adding olive oil gradually (set aside some fava beans for decoration). Add salt, pepper, mint, and continue to emulsify until smooth and homogeneous.

Finally, prepare the caciocavallo fondue. Heat the cream in a saucepan, then off the heat, add the previously grated caciocavallo cheese and stir with a whisk to prevent lumps. Return to the heat for a few moments, being careful not to let the fondue boil. Remove from the heat and keep the fondue warm in a bain-marie.

Once the sauces and wafer are ready, begin assembling the dish. Cook the Black Giganti with salmon and sauté them in melted butter. Spread a spoonful of fava bean cream and a spoonful of caciocavallo fondue on the two ends of the plate. Place 2 Giganti on top of the sauces and garnish as desired with the wafers, fava bean seeds, 3 thin slices of radish, and mint leaves.