Raviolacci with artichokes on soft wholemeal polenta with raw artichoke, sausage, grana grosino foam, and crispy polenta
x4
Ingredients for 4 people
16 Raviolacci with artichokes
60 g wholemeal flour
Butter to taste
75 g whole milk
50 g Grana Grosino cheese
10 g liquid cream
1 artichoke
1 lemon
80 g sausage
4 sprigs of thyme
Procedure
Bring water to a boil and season with salt. Gradually add the wholemeal flour while whisking continuously. Lower the heat to keep the water at a boil and cook for 45 minutes. Remove the polenta from the heat when cooked, add a knob of butter, and adjust the seasoning with salt and pepper.
In a saucepan, heat the milk with the Grana until warm but not boiling. Strain the mixture, let it cool, add the cream, and pour it into a siphon. Charge the siphon with one or two cartridges, shake, and refrigerate until use. In a bowl, prepare cold water with lemon juice.
Clean the artichoke by removing the outer leaves, cutting it in half, and removing the “beard” from the heart. Slice the artichoke into julienne strips and immerse in the lemon water to prevent discoloration. Drain and season with EVO oil and salt just before serving. Remove the casing from the sausage, shape it into small cubes, and cook in a non-stick pan with a few thyme leaves for flavor. Spread half of the pre-prepared polenta onto a baking sheet, let it dry, and then fry.
Bring water to a boil and salt it. Cook the Raviolacci with artichokes for about 4-5 minutes, drain, and sauté in a pan with brown butter and pepper. Smear the plate with some soft wholemeal polenta, place four ravioli in a row on one side of the plate, sprinkle with sausage cubes, top with the raw artichoke, and randomly pipe the Grana Grosino foam to complete the dish. Garnish with thyme leaves, polenta chips, and optionally some cherry tomatoes.
Chef Tommaso Bonseri, Junior National Italian Chef.
