We are at Silene Piccolo Ristorante in Foligno, Umbria, where chef Nicoletta Franceschini offers us a very interesting first course that tells about her land.
RISONI WITH PORCINI MUSHROOMS, RABBIT LIVERS AND NEPITELLA
Ingredients
For the risoni:
- 65 gr of risoni
- Dried porcini mushroom broth
- 300 gr fresh porcini mushrooms
- Garlic
- Shallot
- Rosemary
- Butter
- Semi-aged alpine cheese
- Timut pepper
Procedure
Make a stock with 50 gr dried porcini and 1 lt water.
Ferment 150 gr porcini with 0.3 gr salt for 15 days in a vacuum; after the time has elapsed, charcoal them and finely dice them.
Prepare a base with whole garlic, shallot brunoise butter and rosemary and brown the remaining porcini gently: make a cream by removing garlic and rosemary.
Cook the risoni as if it were a risotto using the porcini broth a little at a time; halfway through cooking, add the porcini cream and bring to a simmer. Mantecare with butter, malga cheese and timut pepper, adding the diced fermented mushrooms.
For the livers (fegatini)
- Very fresh rabbit livers
- Butter
- Onion
- Garlic
- Anchovies
- Sage
- Rosemary
- Juniper
- Wild fennel
- Nepitella
- Summer savory
- Umbrian Grechetto wine
Procedure
Prepare a base with butter, a couple of anchovies and plenty of onion, stewing for a long time; add rabbit livers previously blanched for 30 seconds in water and grechetto, finely chopped. Brown and deglaze with plenty of Umbrian grechetto. Add herbs and juniper berries; cook with light rabbit stock.
For the white sauce
- 1 Onion
- 2 Shallots
- 250 g Butter
- 250 ml Umbrian Grechetto wine
- 125 gr White Wine Vinegar
- 250 gr Fresh cream
- Salt and pepper
- Freshly squeezed lemon juice
Procedure
Cut onion and shallot into brunoise and stew with butter; deglaze with vinegar and grechetto and bring to 1/3 reduction. Add fresh cream, salt, and pepper and mix together. Correct for acidity with lemon juice.
For the nepitella oil
- 500 Gr wild nepitella (leaves only)
- 500 ml grape seed oil
Procedure
Puree in thermomix at 60° for 5 to 6 minutes. Leave to infuse overnight. The following day strain and decant.
For the fermented wild blackberry sauce
- 500gr wild blackberries
- 1 gr salt
- 4 gr gelatin
Procedure
Ferment blackberries with salt for 6 days at 18/20°. Pass through a tomato mill to remove the seeds. Withdraw juice and transfer to thermomix with gelatin and cook at 36° for 4/5 minutes.
Plating
Place the hot livers at the base of the dish, the whipped risoni and top with the white sauce, nepitella oil and a few fresh leaves; with an eyedropper place the blackberry sauce inside the risoni.
Contact
Via Maurizio Quadrio, 21, 06034 Foligno PG
Phone: 380 392 7747
