Ingredients for 4 people
400 g Raviolacci with chestnuts
400 g veal broth
100 g Parmigiano Reggiano
30 g summer truffle butter
1 vanilla pod
1 duck breast
100 g clarified butter
20 g thyme
Smoked salt to taste
200 g daikon radishes
80 g salted butter
20 g black truffle
Julienne of ginger to taste
15 g rice vinegar
150 g reduced duck stock
Edible flowers to taste
Xanthan gum to taste
Sichuan pepper to taste
Procedure
Peel and roughly chop the pears, bring the veal broth to a boil, add the grated cheese, and thicken with xanthan gum. Cook the Raviolacci with chestnuts in boiling salted water, then sauté in a pan with the summer truffle butter and the veal velouté.
Bring the duck stock to a boil, add the Sichuan pepper, cover, and let it rest. Vacuum-seal the duck breast, seasoning it with the vanilla pod and extra virgin olive oil. Cook in a roner at 55°C for about 1 hour and 10 minutes. Cool, score the skin, and roast in a pan with clarified butter.
Julienne the daikon radishes and cook them in boiling water for 4-5 minutes. Sauté the daikon noodles in butter with julienned ginger and drizzle with rice vinegar.
Place three Raviolacci per serving on the plate, create small nests of daikon, slice the duck breast and place it near the Raviolacci. Drizzle with the duck stock and grate the truffle over the Raviolacci.
Chef Pierluca Ardito, Italian National Senior Chefs Team.
