Recipe by Oliver Glowig: Pecorino risotto with chicory, raw anchovies in colatura and raspberry vinegar jelly

Ingredients for 4 persons

For 2 liters of chicken broth

1 hen (1 kg)
50 g white onion
20 g carrots
30 g leek
10 g coarse salt
2 g black pepper
3l water

For the chicory cream

200 g of chicory

To make the risotto

320 g rice (Carnaroli)
20 g shallots (brunoise)
2l chicken broth
80 g butter
60 g grated Pecorino cheese
1 tablespoon of extra virgin olive oil
Cream of chicory to taste

To make the anchovies

200 g fresh anchovies
Salted anchovy sauce (colatura) to taste

To make the raspberry vinegar jelly

200 ml water
100 g raspberry vinegar
6 g agar agar
1 g fine salt
3 gelatin leaves

For the chicory

100 g chicory
salt, pepper and olive oil to taste

Procedure

To make 2 litres of chicken broth

Wash vegetables and cut into 2 cm pieces, place the chicken in cold water and heat at 90°C for 3 hours, taking care to skim often.
Add the vegetables leave another 60 minutes at 90°C. Finally strain, let cool and degrease.

To make the chicory cream

Blanch chicory and cool in water and ice. Blend and strain.

To make risotto

Toast shallots and rice in extra virgin olive oil, moisten with boiling chicken broth, remove from heat, and whisk with butter and Pecorino cheese.

For the anchovies

Clean the anchovies and season them with colatura and extra virgin olive oil, then lay the anchovies on baking paper and cup them.

To make the raspberry vinegar jelly

Blend water and vinegar with agar agar and bring to boil, remove from heat and add soaked gelatin.
Spread on a plate and allow to cool, cut into 5 mm cubes.

For the chicory

Season chicory with salt, pepper and evo oil.

Dish composition

Plate in the middle of the plate. Finalize the rest of the risotto with the chicory cream and move it over the Pecorino risotto.
Then spread the anchovies over the risotto, add 3 jelly cubes on each plate, and finally add some fresh seasoned chicory and garnish with fresh raspberries.