Ingredients for 4 people
400 g Grantortellone® with porcini mushrooms
FOR THE SAUCE
2 garlic cloves
100 g carrot
100 g celery
20 Taggiasca olives
12 salted capers
EVO oil
400 g lamb meat
Thyme, bay leaf to taste
250 ml vegetable broth
Salt and pepper
FOR THE FOAM
400 g eggplant
1 garlic clove
EVO oil
Salt and pepper
250 ml fresh cream
1 siphon charger
Procedure
Heat the oil in a pan, sauté the grated garlic, carrots, and celery. Add the diced lamb meat, aromatic herbs, desalted capers, and pitted Taggiasca olives. Season with salt and pepper. Pour in the vegetable broth and cook until done. To prepare the eggplant foam, peel the eggplant with a peeler and dice it.
In a pot, heat the oil, sauté the garlic, and add the eggplant, cooking it at a moderate temperature. Season with salt and pepper and add the cream. Cook until ready, then blend to obtain a soft mixture. Pour the mixture into a siphon and charge.
Cook the Grantortellone® with porcini mushrooms in boiling salted water. Drain al dente and flavor with the lamb sauce. Arrange dollops of eggplant foam on serving plates and place the Grantortelloni on top.
Nicola Vizzarri advanced training chef – fic.
