Recipe by Angelo Sabatelli: "Il negativo dell'Omaggio a Monk” (Tribute to Massimo Bottura)
Ingredient for 4 servings
For the "Sea Licorice"
- 100 g of squid ink
- 100 g of sea urchin pulp
- 100 g of sea lettuce
- 10 g of extra virgin olive oil
- 5 g of shallot
- 10 ml of Cognac
- 20 g of fresh tomato
- 200 ml of water
- 50 g of cream
- 9 g of Xanthan gum
- Salt to taste
For the Potato Cream
- 250 g of potatoes (boiled)
- 50 g of potato cooking water
- 25 g of extra virgin olive oil
- 50 g of fresh cream
- 2 g of salt
For the Cardoncelli Mushrooms
- 100 g of Cardoncelli mushrooms (sliced)
- 20 g of extra virgin olive oil
- 1 clove of garlic in its skin
- 150 g of violet shrimp sauce
- Salt to taste
For the Shrimp
- 12 pieces of shelled violet shrimp (use the heads to make the sauce)
- 1 egg (beaten)
- 3 g of parsley (finely chopped)
- 40 g of Canestrato cheese (grated)
- Salt to taste
Method
For the "Sea Licorice"
In a small pot, sauté the shallot with olive oil over low heat, deglaze with Cognac and let it evaporate. Then add water, cream, and squid ink and bring to a boil. Lower the heat and simmer for 10 minutes.
Add the sea lettuce and sea urchin pulp, blend everything, strain through a fine sieve, and add the Xanthan gum. Blend again and adjust the salt if needed.
Spread a thin layer of the mixture on a silicone mat and dehydrate at 55°C (131°F) for about 6 hours. After that, cool it down and grind it into a fine powder. Store in an airtight container.
For the Other Ingredients
Blend all ingredients for the potato cream, strain through a fine sieve, fill a ½ kg siphon, charge with two charges, and keep in a bain-marie at 63°C (145.4°F).
In a pan, sauté the garlic clove with olive oil, add the mushrooms and sauté well. Remove the garlic and add the violet shrimp sauce, cook for about a minute, adjust the salt if needed, and keep warm.
In a bowl, beat the egg with parsley and Canestrato cheese, adjust the salt if needed. Dip the shrimp in the batter and fry at 180°C (356°F) for about 30 seconds (they should be slightly raw inside).
Distribute the mushrooms equally at the center of four bowls, place three shrimp per portion, cover with the soft potato cream, sprinkle with the "sea licorice," and serve.
The photo of Angelo Sabatelli is from www.noafood.com
The cover photograph is by Danilo Giaffreda.
