Ingredients for 4 people
16 Raviolotti with salt cod Divine Creazioni Surgital
300g Sila potatoes
50g mountain butter
500g field chicory
200g black olives
salt and pepper to taste
cress for garnish
extra virgin olive oil to taste
milk to taste
Procedure
Blanch the chicory in plenty of salted water, cool it with ice, squeeze it, and place it in the dehydrator trays at 55°C for 15 hours. Also place the pitted black olives in the trays, dehydrating them at the same temperature (55°C for 15 hours). Using a barbecue, cook the potatoes with their skins under the ash until soft. Then peel them and mash them, adding the mountain butter and a bit of milk to achieve a silky consistency; season with salt and pepper. Cook the Raviolotti with salt cod in plenty of salted water for 5-6 minutes. Dress with extra virgin olive oil. Place the ash potato puree at the base of the plate, the Raviolotti, and sift the field chicory powder and black olive soil over them. Finish with cress leaves and a drizzle of extra virgin olive oil.
Chef Michele Alessio.
Recipe from volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
