Quadrelli with Chianina beef meat and king oyster mushrooms with shoulder of marinated pork cooked at low temperature, cream of Roman broccoli, sponge cake with aromatic herbs and brown licorice background
x4
Ingredients for 4 people
For the herbal sponge cake
3 Egg yolk clear
50 gr Olive oil
50 gr Flour of chickpeas
10 gr Flour “00”
20 ml Carbonated water
about 30 grams of herbs (fresh spinach, marjoram, parsley)
5 g Salt
a few drops of green dye (optional)
For the shoulder of piglet
1k pork shoulder pulp
100 gr green apple Granny Smith
40 gr mixed aromatic herbs
20 gr millefiori honey
15 gr salt
80 ml extra virgin olive oil
8 10 gr Mixture of 70g salt and 35 g sugar (white and cane)
For the cream of Roman cabbage
Cabbage
extra virgin olive oil
a few fresh spinach leaves
Crystal corn
For the brown liquorice base
Beef and veal bones and cartilage
carrots and onion ratatuille
chestnut honey
red wine Sangiovese
licorice stick
thyme
xanthan
Procedure
Blend all the ingredients until you get a smooth mixture of bright green color, if necessary add a few drops of dye. Pass through a strainer, insert the mixture into the siphon, with 2 charges of gas, leave in the refrigerator for 1 hour.. Place the mixture in a glass of plastic pitted and buttered, cook in the microwave at maximum power for about 1min until it is cooked and spongy.
Clean, seal and beat the meat. Put in a vacuum bag for cooking by adding the ingredients of the marinade. Let stand 5 6 hours. Cook in roner at 75 somebody for 8 10 hours. Break down in positive. Cut into cubes and brown.
Whiten the cabbage florets and cool in water and ice, keep some for the finish of the dish. Blend and emulsify with oil until you get a smooth and shiny sauce, adjust the salt and eventually bring to consistency with Crystal Mais.
Proceed as a classic brown bottom, bring in reduction with licorice and thyme. Tie with xanthan gum.
Cook the Quadrelli with Chianina beef meat and king oyster mushrooms in salted water for 4 5 minutes, sauté with butter, thyme and brown bottom. Create a ring with the cream of Roman cabbage and compose the dish following the circle, sprinkle with licorice powder.
SUGGESTIONS:
The cooking in the roner guarantees results of succulence and softness of the perfect meats but you can replace it with a steaming, maintaining the low temperature around the 80 certain for 7 hours.
