Giganti with ricotta and asparagus in white onion sauce with kefir milk and sea lettuce powder
x4
Ingredients for 4 people
12 Giganti with ricotta and asparagus
300 g white onion
600 g water
200 g kefir milk
100 g rice milk
300 g sea lettuce
Procedure
FOR THE WHITE ONION AND KEFIR MILK SAUCE
Peel the onions and julienne them very thinly. Soak the onions in cold water for 24 hours, then drain and transfer the onions to a vacuum-seal bag with salt and rice milk. Steam for 40 minutes at 75°C.
After cooking, open the vacuum-seal bag, transfer the onions to a blender, add the kefir milk, and blend until smooth and lump-free. Adjust salt to taste.
FOR THE SEA LETTUCE POWDER
Rehydrate and desalinate the sea lettuce under cold running water for a few minutes. Then place the sea lettuce on paper towels for about 30 minutes. Arrange the sea lettuce on a baking sheet lined with parchment paper and dry in the oven at 70°C for 48 hours. Blend the sea lettuce to obtain a very fine powder.
Cook the Giganti with ricotta and asparagus in boiling salted water for 6 minutes. Sauté the Giganti in a pan with melted butter. Place the onion sauce in the center of a plate, and arrange 3 Giganti with ricotta and asparagus on top of the sauce. Finish the dish with sea lettuce powder and watercress sprouts.
Chef Antonio Danise, Italian National Junior Chef
