INSPIRATION
A precise vision: the brushwood of the Sardinian hinterland, the first warmth of spring, the pungent fragrances of the Mediterranean scrub. An almost rustic salad — ricotta, bitter herbs, almonds — becomes the point of departure.
The product is the Ricotta Mustia of Giuseppe Cugusi: an ancestral ingredient, smoked with Mediterranean essences. A direct bridge to one's homeland. In the presence of raw material of such high caliber, the objective remains ever the same: to intervene as little as possible, to instead amplify its soul. The ricotta is transformed into a delicate fondue, encased within a whisper of dough — a button of pasta.
For the cooking, an Asian technique is employed: the raviolo is toasted like a "dumpling," deglazed with water, and finished with steam. A crisp base, a soft and melting interior. At the first bite, the ricotta slowly dissolves, leaving upon the palate that smoky nuance reminiscent of a hearth lit during long winter Sundays.
To balance, the Dandelion — bitter, sharp, cleansing the palate and imparting verticality. The Almond is transfigured into a botanical béchamel: it envelops the button with roundness, without shrouding it. Sumac concludes the dish with an acidic, citrusy note, awakening the palate, inviting the subsequent morsel.
Sardinia and Asia, memory and technique, identity and journey — once more.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Re-milled durum wheat semolina
Water
Boiled potato
Oil
Ricotta mustia
Sheep's milk
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
Blanched almonds
Fine sea salt
Cane sugar
Xanthan gum
Orange blossom water
Sumac
1 kg
1300 g
100 g
30 g
500 g
250 g
500 g
100 g
10 g
15 g
To taste
250 g
2 g
8 g
0.2 g
2 drops
To taste
FOR THE SEMOLINA PASTA
Re-milled durum wheat semolina
Water
Boiled potato
Oil
1 kg
300 g
100 g
30 g
FOR THE RICOTTA VELVET
Smoked Ricotta Mustia
Sheep's Milk
500 g
250 g
FOR THE INFUSION OF DANDELION
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
500 g
100 g
10 g
15 g
To taste
FOR THE ALMOND NECTAR BÉCHAMEL
Blanched almonds
Fine sea salt
Demerara sugar
Xanthan gum
Orange blossom water
250 g
2 g
8 g
0.2 g
2 drops
FOR THE ART OF PLATING
Sumac
To taste
CURATION
For the semolina pasta:
Knead within the planetary mixer, using the paddle attachment, the boiled potato and the oil; work the flour in, bit by bit, and gently stream in the water until a smooth, harmonious dough is born. Place under vacuum and allow to rest for 2 hours. Once this essential interval has elapsed, roll the dough as finely as your hands permit, deposit the ricotta filling, and seal each button, shaping them into their iconic form.For the ricotta fondue:
Bring the sheep's milk to 75 degrees, introduce the cubed ricotta, and blend together in a thermomix. Filter this liquid gold and pour it into hemispherical silicone molds. Blast freeze.For the dandelion sauce:
Having cleaned and parboiled the dandelion, emulsify it in the thermomix at 70° with oil and the vegetable broth. Once a perfectly smooth coulis is achieved, pass it through a sieve and set aside, ready to grace the dish.For the almond béchamel:
Submerge the almonds in cold water for 12 hours at 4°C. Drain and rinse them meticulously to banish any tannic notes. Blend the almonds with 1 liter of water for 4-5 minutes at maximum speed, keeping the temperature below 40°C. Let this elixir rest for 30 minutes in the refrigerator. Pass it first through a fine chinois strainer and then through a superbag or cheesecloth. Infuse with salt, sugar, and, if desired, xanthan gum. Emulsify using an immersion blender. Allow it to mature for at least 6 hours at 4°C before its debut.For the cooking and plating:
Sear the raviolo in the style of a 'dumpling', then deglaze with water to finish by steaming. Enrobe the button in the velvety almond béchamel, drizzle the dandelion sauce, and finally, complete this culinary canvas with a dusting of sumac.
INSPIRATION
A precise vision: the brushwood of the Sardinian hinterland, the first warmth of spring, the pungent fragrances of the Mediterranean scrub. An almost rustic salad — ricotta, bitter herbs, almonds — becomes the point of departure.
The product is the Ricotta Mustia of Giuseppe Cugusi: an ancestral ingredient, smoked with Mediterranean essences. A direct bridge to one's homeland. In the presence of raw material of such high caliber, the objective remains ever the same: to intervene as little as possible, to instead amplify its soul. The ricotta is transformed into a delicate fondue, encased within a whisper of dough — a button of pasta.
For the cooking, an Asian technique is employed: the raviolo is toasted like a "dumpling," deglazed with water, and finished with steam. A crisp base, a soft and melting interior. At the first bite, the ricotta slowly dissolves, leaving upon the palate that smoky nuance reminiscent of a hearth lit during long winter Sundays.
To balance, the Dandelion — bitter, sharp, cleansing the palate and imparting verticality. The Almond is transfigured into a botanical béchamel: it envelops the button with roundness, without shrouding it. Sumac concludes the dish with an acidic, citrusy note, awakening the palate, inviting the subsequent morsel.
Sardinia and Asia, memory and technique, identity and journey — once more.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Re-milled durum wheat semolina
Water
Boiled potato
Oil
Ricotta mustia
Sheep's milk
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
Blanched almonds
Fine sea salt
Cane sugar
Xanthan gum
Orange blossom water
Sumac
1 kg
1300 g
100 g
30 g
500 g
250 g
500 g
100 g
10 g
15 g
To taste
250 g
2 g
8 g
0.2 g
2 drops
To taste
FOR THE SEMOLINA PASTA
Re-milled durum wheat semolina
Water
Boiled potato
Oil
1 kg
300 g
100 g
30 g
FOR THE RICOTTA VELVET
Smoked Ricotta Mustia
Sheep's Milk
500 g
250 g
FOR THE INFUSION OF DANDELION
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
500 g
100 g
10 g
15 g
To taste
FOR THE ALMOND NECTAR BÉCHAMEL
Blanched almonds
Fine sea salt
Demerara sugar
Xanthan gum
Orange blossom water
250 g
2 g
8 g
0.2 g
2 drops
FOR THE ART OF PLATING
Sumac
To taste
CURATION
For the semolina pasta:
Knead within the planetary mixer, using the paddle attachment, the boiled potato and the oil; work the flour in, bit by bit, and gently stream in the water until a smooth, harmonious dough is born. Place under vacuum and allow to rest for 2 hours. Once this essential interval has elapsed, roll the dough as finely as your hands permit, deposit the ricotta filling, and seal each button, shaping them into their iconic form.For the ricotta fondue:
Bring the sheep's milk to 75 degrees, introduce the cubed ricotta, and blend together in a thermomix. Filter this liquid gold and pour it into hemispherical silicone molds. Blast freeze.For the dandelion sauce:
Having cleaned and parboiled the dandelion, emulsify it in the thermomix at 70° with oil and the vegetable broth. Once a perfectly smooth coulis is achieved, pass it through a sieve and set aside, ready to grace the dish.For the almond béchamel:
Submerge the almonds in cold water for 12 hours at 4°C. Drain and rinse them meticulously to banish any tannic notes. Blend the almonds with 1 liter of water for 4-5 minutes at maximum speed, keeping the temperature below 40°C. Let this elixir rest for 30 minutes in the refrigerator. Pass it first through a fine chinois strainer and then through a superbag or cheesecloth. Infuse with salt, sugar, and, if desired, xanthan gum. Emulsify using an immersion blender. Allow it to mature for at least 6 hours at 4°C before its debut.For the cooking and plating:
Sear the raviolo in the style of a 'dumpling', then deglaze with water to finish by steaming. Enrobe the button in the velvety almond béchamel, drizzle the dandelion sauce, and finally, complete this culinary canvas with a dusting of sumac.
INSPIRATION
A precise vision: the brushwood of the Sardinian hinterland, the first warmth of spring, the pungent fragrances of the Mediterranean scrub. An almost rustic salad — ricotta, bitter herbs, almonds — becomes the point of departure.
The product is the Ricotta Mustia of Giuseppe Cugusi: an ancestral ingredient, smoked with Mediterranean essences. A direct bridge to one's homeland. In the presence of raw material of such high caliber, the objective remains ever the same: to intervene as little as possible, to instead amplify its soul. The ricotta is transformed into a delicate fondue, encased within a whisper of dough — a button of pasta.
For the cooking, an Asian technique is employed: the raviolo is toasted like a "dumpling," deglazed with water, and finished with steam. A crisp base, a soft and melting interior. At the first bite, the ricotta slowly dissolves, leaving upon the palate that smoky nuance reminiscent of a hearth lit during long winter Sundays.
To balance, the Dandelion — bitter, sharp, cleansing the palate and imparting verticality. The Almond is transfigured into a botanical béchamel: it envelops the button with roundness, without shrouding it. Sumac concludes the dish with an acidic, citrusy note, awakening the palate, inviting the subsequent morsel.
Sardinia and Asia, memory and technique, identity and journey — once more.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Re-milled durum wheat semolina
Water
Boiled potato
Oil
Ricotta mustia
Sheep's milk
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
Blanched almonds
Fine sea salt
Cane sugar
Xanthan gum
Orange blossom water
Sumac
1 kg
1300 g
100 g
30 g
500 g
250 g
500 g
100 g
10 g
15 g
To taste
250 g
2 g
8 g
0.2 g
2 drops
To taste
FOR THE SEMOLINA PASTA
Re-milled durum wheat semolina
Water
Boiled potato
Oil
1 kg
300 g
100 g
30 g
FOR THE RICOTTA VELVET
Smoked Ricotta Mustia
Sheep's Milk
500 g
250 g
FOR THE INFUSION OF DANDELION
Dandelion greens
Vegetable broth
Extra virgin olive oil
Lemon juice
Salt
500 g
100 g
10 g
15 g
To taste
FOR THE ALMOND NECTAR BÉCHAMEL
Blanched almonds
Fine sea salt
Demerara sugar
Xanthan gum
Orange blossom water
250 g
2 g
8 g
0.2 g
2 drops
FOR THE ART OF PLATING
Sumac
To taste
CURATION
For the semolina pasta:
Knead within the planetary mixer, using the paddle attachment, the boiled potato and the oil; work the flour in, bit by bit, and gently stream in the water until a smooth, harmonious dough is born. Place under vacuum and allow to rest for 2 hours. Once this essential interval has elapsed, roll the dough as finely as your hands permit, deposit the ricotta filling, and seal each button, shaping them into their iconic form.For the ricotta fondue:
Bring the sheep's milk to 75 degrees, introduce the cubed ricotta, and blend together in a thermomix. Filter this liquid gold and pour it into hemispherical silicone molds. Blast freeze.For the dandelion sauce:
Having cleaned and parboiled the dandelion, emulsify it in the thermomix at 70° with oil and the vegetable broth. Once a perfectly smooth coulis is achieved, pass it through a sieve and set aside, ready to grace the dish.For the almond béchamel:
Submerge the almonds in cold water for 12 hours at 4°C. Drain and rinse them meticulously to banish any tannic notes. Blend the almonds with 1 liter of water for 4-5 minutes at maximum speed, keeping the temperature below 40°C. Let this elixir rest for 30 minutes in the refrigerator. Pass it first through a fine chinois strainer and then through a superbag or cheesecloth. Infuse with salt, sugar, and, if desired, xanthan gum. Emulsify using an immersion blender. Allow it to mature for at least 6 hours at 4°C before its debut.For the cooking and plating:
Sear the raviolo in the style of a 'dumpling', then deglaze with water to finish by steaming. Enrobe the button in the velvety almond béchamel, drizzle the dandelion sauce, and finally, complete this culinary canvas with a dusting of sumac.