No meat: Michelangelo Mammoliti’s ‘bell pepper carpaccio’ reinterprets the traditional Piedmontese raw meat recipe in a plant-based version.

Procedure

VEGGIE ALBESE

Capriglio Bell Pepper, Walnut Dressing, and Arganier Sauce

RECIPE

Ingredients for 4 people

PEPPER

1 Capriglio bell pepper
1 slice of garlic
Thyme, basil, marjoram, extra virgin olive oil, powdered sugar, salt

Method:
Char the bell pepper using a blowtorch. Remove the skin by scraping it with a small knife and cut off the top with the stem. Clean the inside, removing the seeds. Place the pepper in a bowl and season with the herbs, salt, and olive oil.

Arrange the pepper on a baking sheet lined with parchment paper, making sure to place the herbs and garlic inside the pepper. Sprinkle lightly with powdered sugar and bake at 90°C (194°F) for 40 minutes. Halfway through cooking, gently press the pepper to slightly flatten it.

Remove from the oven and let it cool. Remove the herbs and garlic from the pepper and store in a container.

WALNUT PRALINE

200 g walnuts
5 g walnut oil
Salt

Method:
Toast the walnuts in the oven at 160°C (320°F) for 5 minutes. Let them cool, then blend in a Thermomix at 60°C (140°F) with the remaining ingredients. Strain through a fine sieve and reserve in a pipette.

WALNUT SAUCE

50 g walnuts
1 clove of garlic, blanched three times
100 g water
5 g walnut oil
5 g sugar syrup (1:1)
Salt

Method:
Blend all the ingredients in a Thermomix for 10 minutes to obtain a smooth and homogeneous sauce. Strain through a fine chinois or étamine sieve.

ANCHOYADE

100 g anchovies
20 g extra virgin olive oil
250 g vegetable oil
2 cloves of Caraglio garlic
15 g Taggiasca olives (Terre Bormane)
200 g cold water

Method:
Clean and peel the Caraglio garlic. Remove the germ from each clove. Blanch the garlic three times starting from cold water.

Place the garlic and the anchovies in a Robot Coupe. Blend and emulsify with the two oils and the cold water. Add the olives and complete the emulsion, adjusting with vinegar and water to achieve the desired consistency. Store in the refrigerator at 4°C (39°F).

VINAIGRETTE WITH JEREZ VINEGAR

50 g Jerez vinegar
100 g oil from preserved anchovies

Method:
Whisk together to emulsify. Reserve in a pipette.

WALNUT PESTO

1 clove garlic, germ removed
1 preserved anchovy
20 g shelled fresh walnuts
5 g lemon juice
10 g walnut oil
Pepper

Method:
Chop the garlic and crush it in a suribachi (Japanese mortar). Add the anchovy and form a paste. Add the walnuts and continue to crush. Finally, add the walnut oil, lemon juice, pepper, and adjust with salt. Store in a container.

FINAL TOUCHES

Place a quenelle of walnut pesto in the center of the plate. Place the bell pepper on a small tray with a grid and drizzle the anchoyade in stripes over it. Do the same with the walnut praline, without completely covering the pepper.

Place the seasoned pepper on top of the pesto. Add tarragon and huacatay tips. Drizzle a few drops of vinaigrette around the pepper and gently warm the sauce. Serve the sauce separately, sliced, with some vinaigrette.