Marcello Trentini's Recipe: Turnip & Sausage
Ingredients for 4 servings
- 160 gr. veal sausage
- 1 bunch of turnip tops
- 2 fillets of desalted anchovies
- 2 radishes
- 2 purple turnips
- 1 bunch of aromatic herbs and edible flowers
- A few leaves of spinach
- A few tablespoons of very clear veal broth
- 1 tablespoon of algin powder
- 1 clove of garlic
- Oil, salt, and pepper
Method
Peel the sausage and form it into small balls.
Use half a tablespoon of algin to thicken the broth that will be used to glaze the meatballs. Keep it cool.
Wash, cut, and blanch the turnip tops for a few minutes in boiling salted water, then cool them in ice. Blend them until a smooth cream is obtained.
Sauté the garlic clove in a little oil, then remove it, and use the oil to gloss the cream, add the anchovies and adjust the salt. Strain through a fine sieve and thicken with the remaining algin.
Slice the radishes with a mandoline and keep them in ice water.
Peel and cube the purple turnips and steam them for a few minutes.
Plating
Compose the dish with a generous base of turnip top gel, then add the glazed meatballs, the icy radish chips, and the still hot turnip cubes. Finish the dish with fresh herb sprigs, spinach, and flowers.
Marcello Trentini pic by Luca Appiotti
