Giganti with ricotta and chard steamed with asparagus, truffle, and red cow Parmesan
x4
Ingredients for 4 people
12 Giganti with ricotta and chard
24 asparagus
50 g potatoes
30 g shallot
4 cherry tomatoes
5 g truffle
30 g red cow Parmesan
40 g broccoli florets
50 g clarified butter with lemon thyme
300 g vegetable broth
edible flowers to taste
lemon thyme, fresh chili, chives, brown sugar to taste
Procedure
Peel the asparagus, separate the tips, and blanch in water. In a pan, sauté the shallot with EVO oil, add the asparagus stems, finely chopped potato, cover with vegetable broth, and cook until the stems are tender. Blend and emulsify to create a sauce, then strain through a chinois. Blanch the cherry tomatoes, remove the skin, and cut in half. Season with salt, pepper, brown sugar, and lemon thyme, and roast in a static oven at 100 °C for about 2 hours. Arrange the Giganti with ricotta and chard on a perforated tray and brush with clarified butter with lemon thyme. Steam in a combi oven at 100 °C for about 6 minutes.
Sauté the asparagus tips and broccoli florets in a pan, adjusting with salt and pepper.
Using a spoon, decorate the bottom of the plate with the sauce, place the Giganti with ricotta and chard in the center, arrange the vegetables in oil, the confit cherry tomatoes, and finish with Parmesan, truffle slices, and edible flowers.
Fabio Mancuso advanced training chef – fic.
