Raviolotti with salt cod, salt cod mayonnaise, carrot ketchup, and black trumpet mushrooms
x4
Ingredients for 4 people
400g Raviolotti with salt cod
200g salt cod cooking water
50-100g grapeseed oil
100g cleaned and chopped carrots
200g vegetable broth
bay leaf, whole peppercorns, cinnamon, cloves to taste
50g apple cider vinegar
salt and pepper to taste
30g black trumpet mushroom powder
Procedure
Using an immersion blender, emulsify 100g of the salt cod cooking water with the grapeseed oil until you obtain a mayonnaise. Adjust the taste with salt and pepper. Store in a piping bag and keep cool. Cook the carrots in the vegetable broth with all the spices for about an hour. Drain and blend everything, adding the apple cider vinegar. Store in the refrigerator. Cook the Raviolotti in plenty of salted water for 3 minutes and finish cooking in the remaining salt cod cooking water in a pan. Plate and further season with the salt cod mayonnaise, carrot ketchup, and black trumpet mushroom powder.
Chef Andrea Bertarini at the Master Show event, October 24, 2016. Lamone Tamborini Wines. Switzerland.
