Lo chef Moreno Cedroni ha scelto per Expo, come ingrediente personale di cui, ha dichiarato, non potrebbe fare a meno: l’olio d’oliva. Elemento rappresentativo del suo territorio ma anche di tutto il territorio nazionale. Per questa preparazione a base di pesce e tè, trae ispirazione da ricette british.

Moreno Cedroni – Chef Ambassador

Ingredients
cedroni_ambassador

1250 grams of Water 

gram of Table salt
100 grams of Lemon, organic

800 grams of Sugar

500 grams of Blue mussels, Portonovo wild mussels

15 grams of Garlic clove, unpeeled

50 grams of Extra virgin olive oil (EVO)

1.5 grams of Parsley, chopped

100 grams of Carrots, boiled

100 grams of Egg Pasta, spinosini

50 grams of Cuttlefish

20 grams of Prawns, red

grams of Olive oil, lemon-scented

 

  1. Heat the water and salt (1 g) to 80°C, add the tea, brew for 5 minutes, then filter.
  2. Slice the lemon into 0.5 cm slices, then cut the slices into cubes. Bring 500 g of water and 500 g of sugar to a boil in a pot, add the lemon for five minutes, then remove it. Repeat with 500 g of water and 300 g of sugar, and after boiling for five minutes allow it to cool together with the syrup.
  3. Clean the mussels thoroughly and sautee them in a pan with the extra-virgin olive oil  (50 g), crushed garlic (15 g), and 20 g of candied lemon peel. Cover with a lid and wait for the mussels to open, then remove them from the pan, filter out any impurities from the sauce, put it back in the pan with the chopped parsley (1 g), and remove the mussels from their shells.
  4. For the mussel and tea sauce, combine 200 g of the cooking liquid from the mussels with the boiled carrots, 100 grams of tea, 20 grams of candied lemon peels, and finally the shelled mussels (160 g). Puree intermittently with an immersion blender until you have a coarse sauce.
  5. Cook the spinosini pasta in boiling water for 3 minutes, drain, and transfer to a container with 200 g of sauce, mix, and allow it to cool, then shape the pasta into small bunches and transfer them to teacups.
  6. Cut the prawns and cuttlefish into cubes, season with salt, and add parsley and lemon-flavoured olive oil.
  7. To finish the dish, heat the teacup in the microwave to a core temperature of 60° C, add a tablespoon of warm sauce, the cubed prawns and cuttlefish, and serve.

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