Ingredients for 10 people
Elements for the dish:
50 pcs. of Le Violette
nettle cream
fried nettles
wildflowers
For the melted lard:
100 g lard
For the nettle cream and fried nettles:
1 kg nettles
water
salt
Procedure
For the melted lard:
Cut the lard into pieces and put it in a Pacojet container, cool it down, and blend it until you get a cream. Then, melt it in a small pan until it becomes liquid and transparent.
For the nettle cream and fried nettles:
Clean the nettles, keeping only the leaves, wash them, and blanch them in lightly salted water. Cool them in ice water, squeeze them, and blend them until smooth. For the fried nettles, choose the best-looking leaves and fry them at 145°C until crispy.
PLATING:
Cook Le Violette in plenty of salted water and drain them. On the base of the plate, arrange the nettle cream, brush Le Violette with the melted lard, and decorate with the fried nettles and fresh wildflowers.
Chef Marco Sacco for Master Show event on February 1, 2016. Torino Eataly Lingotto.
