Capriccio | Enrico Crippa

Ingredients for 4 people

For the almond sorbet (minimum dose)

• 400 g almonds with skin on
• Water to soak the almonds
• For the syrup
• 400 g of water
• 120 g glucose syrup
• 20 g sugar 20

Procedure

In a pot boil the almonds with water, let the almonds cool and remove the skin.
Soak the peeled almonds in cold water for 12 hours. Prepare the syrup by boiling all the ingredients and chill.

For the sorbet

• 250 g soaked almonds
• 250 g syrup
• 10 g of bitter almonds

Procedure

Place the soaked and drained almonds in two pacojet containers following the indicated dose. Break down and process in pacojet until smooth and homogeneous.

For the spring onion oil (minimum dose)

• 500 g white spring onions
• 100 g grapeseed oil
• 20 g water

Procedure

Toast the spring onions on a charcoal grill. Place the spring onions in a vacuum with the remaining ingredients and steam in a 92°C oven for 4 hours.
Drain the contents of the bag in a strainer, mashing with a ladle to recover as much liquid as possible. Store the oil in a container and keep aside.

For the pecorino water (minimum dose)

• 1 lt of water
• 350 g Sardinian Pecorino cheese
• 100 g tapioca flour

Procedure

Scratch the Pecorino cheese. In a pot bring water to a boil, add grated pecorino and stir with a whisk. Bring the water back to a boil, cover with a lid and let steep for 3 hours. Strain the liquid through strainer, add tapioca flour and reduce by 2/3.

For the pecorino sauce (minimum dose)

• 3 egg yolks
• 160 g of grape seed oil
• 100 g Pecorino water
• Salt to taste.

Procedure

Heat the grape seed oil to 100°C. Place the egg yolks in a stick, add the Pecorino water, and whisk together, adding the oil in a trickle. Adjust for salt. Place in a container and keep aside.

For the sea urchin flakes

• 100 g of urchin pulp
• 100 g of urchin tongues
• Salt to taste
• Sugar to taste

Procedure

Pass the urchin pulp through a sieve and add urchin tongues. Season with salt and sugar and freeze in a square-shaped container. When well frozen, unmold the urchins from the container and obtain tongues by cutting the block from frozen with a mandoline. Store in the freezer.

For the urchin sauce

• 100 g of urchin pulp
• Sugar to taste.

Procedure

Pass the urchin pulp through a sieve and season with sugar. Place in a container and keep aside.

For the furikake wafer

• 46 g cornflour
• 32 g almond flour
• 32 g toasted almond flour
• 40 g sugar
• 3 g salt
• 50 g extra virgin olive oil
• 500 g water
• 63 g wasabi furikake

Procedure

Weigh all the ingredients inside a food mixer and blend on full power for 1 minute.
Grease a hot nonstick pan, pour the amount of one tablespoon of batter into the pan, and cook the batter until dry. Peel the waffle from the pan with the help of a spatula and fold it into a handkerchief. Store in an airtight container.

For the tomato water (minimum dose)

• 3 Kg auburn tomatoes
• 2 kg cherry tomatoes
• 15 g basil
• 50 g of parsley
• 7.5 g salt
• 10 g sugar

For the tomato water jelly

• 100 g tomato water
• 0.7 g agar
• Salt to taste
• Sugar to taste

Procedure

Wash the tomatoes and cut them into quarters. Season the cut tomatoes with salt and sugar and vacuum pack them with parsley and basil. Vacuum the tomatoes and place the bags in a steam oven at 50°C for 1 hour. Drain and squeeze the tomatoes with an etamine to obtain the tomato water.
Season the tomato water with salt and sugar, add agar agar and bring to a boil. Cover the bottom of the plates with a thin layer of tomato jelly. Allow the liquid to set at room temperature.

Dish composition

For the ricci and Pecorino dish

Place 7 sea urchin flakes per plate on top of the jelly, wait for them to melt, and fill the spaces between each flake with the Pecorino mayonnaise and spring onion oil.

For the sorbet

• 4 quenelles of almond sorbet
• Lemon juice to taste
• Vanilla salt to taste
• 4 teaspoons of sea urchin sauce
• Coffee powder to taste
• Fennel flower powder to taste
• 8 fresh almonds
• 4 bouquets of herbs and flowers

Procedure

Place the almond sorbet quenelles on plates, top with a teaspoon of sea urchin sauce and season with a few drops of lemon juice, a drizzle of extra virgin olive oil, the powders, and fresh almonds. Lastly, the herb bouquet.

For the lettuce and urchins

• 4 inner leaves of lettuce
• Curdled cream to taste
• 8 sea urchin tongues
• Classic mayonnaise to taste
• Marinated ginger water to taste
• 12 salted nori seaweed
• Wasabi furikake to taste
• 4 bouquets of sour and spicy herbs

Procedure

Using a teaspoon, place a quenelle of curdled cream on the bottom of the lettuce, season the cream with a few drops of ginger water and top with wasabi furikake.
Lay the urchin tongues on top and add 6 dots of mayonnaise. Place the lettuce on the plate, add the seaweed and finally the herbs.
Serve the furikake waffle on plate with a paper backing.