Niko Romito's recipe: cardoncello, parsley and pepper

Niko Romito | Cardoncello, parsley and pepper

For the cardoncelli

500 g cardoncelli mushrooms
10 g thyme
10 g marjoram
10 g rosemary
20 g parsley
5 g salt
10 g extra-virgin olive oil

Procedure

Wash mushrooms, put them in a bowl and season with fresh herbs, salt and oil.

Place in a baking dish, cover and steam at 70 degrees for 25 minutes.

Cool and let ripen for about 5 days.

For the mushroom glaze

250 g cardoncelli mushrooms

Procedure

Take the mushrooms, cooked and ripened, remove the herbs, pass through the extractor, obtaining a mushroom extract, strain and reduce, until 100 g is obtained.

For the black pepper

200 g black pepper
400 ml water

Procedure

Soak the black pepper in water for 12 hours.

Drain and pass the pepper through the extractor. This is how black pepper extract is obtained.

For the parsley

1kg of parsley

Procedure

Pasta sheet the parsley, separating the leaves from the stems.

Blanch the parsley leaves in plenty of water, for 5 minutes. Then cool in water and ice, freeze and blend at -18° until creamy. Season the parsley with a pinch of salt.

For the garlic oil

500 ml extra-virgin olive oil
7 cloves of poached garlic

Procedure

Heat the oil to about 60°C, add the crushed poached garlic, remove from heat and leave to infuse for about 24 hours. After the infusion, strain.

Dish composition

Regenerate the mushroom for 5 minutes in the oven at 170°C, then toast it on the griddle with a drizzle of extra-virgin olive oil.

In a round plate place the parsley cream in the center, overlapping the roasted mushroom, add the mushroom glaze and drops of black pepper extract, and finish the dish with a drizzle of garlic oil.

niko romito Cover photo is by Brambilla-Serrani