Raviolacci with porcini mushrooms, Lucanian black pork pancetta, carrot foam, PDO Filiano pecorino cream, and parsley sauce
x4
Ingredients for 4 people
12 Raviolacci with porcini mushrooms
43 g reduced demi-glace
FOR THE PARSLEY SAUCE
2 bunches of parsley
Extra virgin olive oil, salt, water to taste
FOR THE CARROT FOAM
40 g boiled carrots
20 g fresh cream
3 g gelatin sheets
FOR THE PECORINO CRACKERS
12 g grated PDO Filiano pecorino
Procedure
FOR THE CARROT FOAM
Blend the carrots with the cream, egg white, salt, and pepper. Heat to 55°C and add the rehydrated gelatin, strain, and fill the siphon with two charges. Keep warm.
FOR THE PARSLEY SAUCE
Place oil, parsley, salt, and water in a pacojet container, freeze at -18°C and process. Repeat the operation three times. Strain and store under vacuum.
FOR THE PECORINO CRACKERS
Sprinkle the pecorino on a silpat sheet and cook in the microwave at maximum power for about 1 minute. Use a round cutter to make circles and let cool.
FOR THE PANCETTA
Place the pancetta, oil, and all the herbs in a vacuum cooking bag. Seal and remove the air. Cook in a roner at 65°C for 12 hours. Quickly lower the temperature with the help of a blast chiller, remove all excess oil and herbs. Cut into regular cubes and brown in a non-stick pan. Be careful to absorb the excess fat. Keep warm.
Cook the Raviolacci in plenty of salted water. Drain and toss with the demi-glace, reducing the sauce well. On the plate, arrange the three Raviolacci and finish with the carrot foam, pancetta cubes, parsley sauce, and pecorino crackers.
Chef Vincenzo Romano, Italian National Senior Chefs Team.
