by chef Tommaso Arrigoni, Innocenti Evasioni, Milan
Passion, precision, and the courage to reinvent
INGREDIENTS :
4 artichokes
1 garlic clove
Bay leaf
White wine
Black olive powder
150g Aged Fontina DOP
500g cream
150g blended stale bread
50g blanched sun-dried tomatoes
5g fennel seeds
30g pitted Taggiasca olives
Salt, pepper, extra virgin olive oil
Water as needed
STEPS :
Clean the artichokes, braise them with bay leaf, garlic, and white wine. Cool them quickly and store in the refrigerator. Boil the cream, pour it over the Fontina, and blend well until you obtain a smooth cream. Strain through a fine sieve and transfer the mixture into a siphon. Charge with two gas cartridges and keep warm.
Season the bread with chopped tomatoes and olives, add the crushed fennel seeds, and lightly moisten with water until you achieve a mixture that is damp yet still crunchy.
Place a spoonful of the seasoned bread at the bottom of the serving plate, set the preheated artichoke on top, and cover with the Fontina foam. Garnish with black olive powder.
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