Ingredients for 4 people
16 Spelt raviolacci with cheese and walnuts
120 g late-harvest radicchio
10 ml red wine vinegar
50 g red onion
10 ml lemon juice
Crystal Mais as needed
300 g champignons
250 ml cream
7 g porcini mushroom powder
2 garlic cloves
2.6 g agar-agar
100 g pioppini mushrooms
200 ml reduced vegetable stock
1 clove black garlic
Rosemary as needed
50 g butter
20 g toasted walnuts
50 g spelt
½ liter vegetable oil
Watercress and chard leaves as needed
Procedure
FOR THE RADICCHIO SOUR CREAM (FOR 4 PEOPLE)
Clean the radicchio under plenty of water, remove the white veins, and keep the remaining part. Place in a vacuum-sealed bag with 5 ml vinegar and 4 g salt. Heat a low aluminum pan with EVO oil and finely chopped onion, cooking while adding vinegar, lemon juice, and, if needed, vegetable broth. Once the onion is cooked, add the vacuum-sealed radicchio and continue cooking. Blend everything with an immersion blender once the radicchio becomes soft. Strain the mixture and adjust the density with Crystal Mais.
FOR THE MUSHROOM CREAM
Clean the mushrooms and slice them thinly. Crush 2 garlic cloves in a tall saucepan, add EVO oil and the sliced champignons. Cook, adding vegetable broth and porcini mushroom powder. Once cooked, season with salt and blend with the cream and agar-agar to thicken. Strain and return to the heat, whisking until it boils. Pour into dome molds and freeze for about 15 minutes. Unmold and place on the serving plate, dusting with more porcini powder.
Clean the pioppini mushrooms and trim the stems so they stand stably on the plate.
Heat a non-stick pan with butter, rosemary, and black garlic, toasting slightly. Sauté the pioppini, season with salt and pepper, and add a spoonful of broth if needed, until golden. Combine the toasted walnuts with the melted butter in a vacuum-sealed bag and leave in a sous-vide bath for 45 minutes at 70°C.
Soak the spelt for about 20 minutes, cook and drain in a perforated tray, stirring continuously with a wooden spoon. Transfer the spelt to a dehydrator until fully dried. Heat the vegetable oil in an iron pot to 200°C, fry the dehydrated spelt for 30 seconds, drain on absorbent paper, and salt.
Cook the Spelt raviolacci with cheese and walnuts in abundant salted water for 4-5 minutes and sauté in a pan with walnut butter. Plate the Raviolacci and other preparations as desired.
Chef Andrea Tiziani, Italian National Junior Chef
