Chef Sabrina Macrì's dish is a blend of winter flavors that perfectly marry each other, reminiscent of the festive table at grandma's. In this case, egg pasta gratin with artichokes, revisited and reinterpreted.

SPINY ARTICHOKE, YOLK CREAM, SILA POTATO MOUSSE

Serving for 4 people

Ingredients

For the artichoke

For the artichoke:
4 artichokes
Garlic
Rosemary
Sage
Extra Virgin Olive Oil, as needed
White wine, as needed

Method

Clean the artichokes, remove the inner beard and the outer tough leaves (you can make a delicious artichoke cream with the stem).

In a pot, add a clove of unpeeled garlic, plenty of extra virgin olive oil, sage, rosemary, and white wine as needed. Cover with a lid, reduce the flame to a minimum, and cook for about 40/50 minutes, obtaining tender and melting vegetables.

For the soft potato

4 potatoes
1 carrot
1 onion
Water, as needed

Method

Meanwhile, create the potato mousse: in a terracotta pot, chop 4 medium-sized potatoes, 1 carrot, 1 onion, salt, and pepper as needed, cover with water and bake in the oven for 3 hours at 175 degrees Celsius. Once everything is cooked, take the mixture and blend it until you get a smooth and homogeneous cream.

For the yolk cream

4 egg yolks
Extra Virgin Olive Oil, as needed
Salt, as needed
Pepper, as needed

Method

It is recommended to prepare the cream the night before, following these steps: crack 4 eggs and separate the yolks from the whites. Put the yolks in a covered container and freeze.

The next day, thaw to obtain a kind of 'cream,' which initially may appear a bit loose; with the help of a whisk, beat the mixture until creamy, achieving a gel-like consistency, seasoned with a pinch of salt, pepper, and olive oil.

Plate composition

Place the potato mousse at the base, on top of it the melting artichoke, and finally, the yolk cream at the center of the composition. Decorate as desired with some mixed salad leaves.