Ingredients for 6 people
60 Strichetti all’uovo
1 ripe avocado
5 g salt
15 g parsley
20 g lemon juice
Powdered oil:
Maltodextrin
Extra virgin olive oil
Chili ricotta:
250 g cow’s milk ricotta
A hint of fresh habanero chili
3 g salt
50 g fresh cream
Parsley sprouts
Wild garlic sauce:
250 g fresh cream
50 g fresh wild garlic
3 g salt
Procedure
For the parsley cream: blanch and cool the parsley in ice water, then squeeze out the water well. Take only the pulp of the avocado, add salt, lemon juice, and parsley, and blend everything well. Pour into a piping bag.
For the wild garlic sauce: bring the cream to a boil, then add the wild garlic leaves and blend finely. Season with salt and keep warm. Heat the ricotta, cream, salt, and chili to 60°C, then blend finely. Mix the maltodextrin with the extra virgin olive oil.
Using a piping bag, create dollops of ricotta, drizzle with wild garlic sauce, and arrange the Strichetti. Finish with some parsley sprouts.
Recipe by Chef Emanuele Scarello
