Recipe by Luca Marchini: grilled zampone, almond sauce, salsa verde, and red turnip
Ingredients for 4 people
- 1 zampone
For the green sauce
- a small bunch of parsley
- 1 hard-boiled egg
- 3 anchovy fillets, desalted and preserved in oil
- 2 tablespoons white wine vinegar
- 10 g desalted capers
- extra virgin olive oil
For the almond cream
- 150 g almonds
- 2/3 bitter almonds
- 200 ml milk, salt, 1 tablespoon white wine vinegar
- 10 g grated Parmesan cheese
- Beetroot powder (for plating)
For the almond cream
Soak the almonds in milk for a few hours. Blend, add the other ingredients and add water until you have a smooth cream. Keep at room temperature.
For the green sauce
Blend all the ingredients, adding salt to taste at the end. Keep in the refrigerator
For the zampone
Keep the zampone warm, cut 4 thick slices from the zampone and grill them in a cast iron pan (preferably on the BBQ or, if not available, in a frying pan).
Dish composition
Place the green sauce on the plate, then add the zampone and cover with the almond sauce and red beet powder.
Photo by Rolando Paolo Guerzoni
