Alessandro Borgo's Recipe: Peach Risotto, Roasted Lemon, Dried Calamari, and Marjoram. Fruit and Seafood United in a Creative Dish That Leaves a Mark.
PEACH RISOTTO, ROASTED LEMON, DRIED CALAMARI, MARJORAM
For the peach cream
- 1 kg of peaches
Method
Prepare the peach cream by baking them with aluminum foil in the oven at 190°C for 25 minutes, then blend them. Set aside a small amount and briefly sauté them in a pan for garnish.
For the dried calamari
- 4 calamari
- Fennel seeds
- Red pepper flakes and sweet paprika to taste
- Salt
- Sugar
Method
Blend together fennel seeds, red pepper powder, sweet smoked paprika, salt, and sugar. With the fine powder obtained, bread half of the calamari and place them in a dehydrator.
With the remaining calamari, prepare a raw fish tartare with a knife.
For the lemon powder
- 1 Kg of lemones
Method
Prepare the roasted lemon powder by washing Amalfi lemons, blanching them in a pan, and baking them in the oven at 180°C for 40 minutes. Then, transfer them to a dehydrator for 48 hours at 40°C, blend them, and sift to obtain the powder.
For the rice
- 300 g di riso
- 6 g di maggiorana
- Burro e parmigiano q.b
- Pepe q.b.
- Scorza di lime q.b.
- Olio extravergine e olio al cipollotto q.b.
- Sale Maldon
Method
Cook the risotto and stir it with peach cream, Parmesan cheese, and butter.
Plate composition
Place a knife-cut calamari tartare seasoned with pepper, lime zest, oil, and Maldon salt at the base of the plate; pour the peach risotto on top and finish with spring onion oil, roasted lemon powder, dried calamari, charred peach, and marjoram leaves.
