INSPIRATION
A dish whose allure lies in the varying textures of the pasta, an affectionate homage to the master Gualtiero Marchesi, wherein the diverse shapes of pasta are intentionally cooked for the precise same duration to offer distinct sensations under the palate according to each form. This creation narrates the story of the ancestral lands to which I am bound: the small chickpeas of the Valdarno, whipped with Tuscan olive oil whose peppery vivacity exquisitely balances the sweetness of the Cervione hazelnutsu2014an extraordinary treasure discovered in Corsica. The black summer truffle, meanwhile, brings its bold, earthy notes, rendered more sublime still by the confit in its own oil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Assorted shapes of dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Dried Pergentino chickpea of Valdarno
Garlic in its skin
Sage
Bay leaf
Extra virgin olive oil
Parmigiano Reggiano aged 16 months
Fig leaves
Grapeseed oil
Truffle-infused oil
White pepper
Aromatic puntarelle chicory
400gr
50gr
To taste
100gr
1 clove
To taste
1 leaf
50gr
30gr
5
100gr
To taste
To taste
To taste
FOR THE PASTA AND ITS CREATION
Various shapes of artisanal dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Truffle-infused oil
White pepper
Aromatic puntarelle greens
400g
50g
To taste
To taste
To taste
To taste
FOR THE VELVET INFUSION OF CHICKPEAS
Dried Pergentino Chickpea of the Valdarno
Garlic in its jacket
Sage
Bay leaf
Extra Virgin Olive Oil
16-month aged Parmigiano Reggiano
100g
1 clove
To taste
1 leaf
50g
30g
FOR THE ELIXIR OF FIG INFUSED OIL
Fig leaves
Grapeseed oil
5
100g
CURATION
For the cream of chickpeas:
Thoroughly cleanse the dried chickpeas and allow them to awaken in cold water overnight. On the morrow, cook them directly within their soaking water, skimming the surface diligently once the boil is achieved. Having clarified the broth, introduce the aromatic elements. Allow them to cool gently within their cooking liquid. Once chilled, drain thoroughly and puree in a thermomix at 90u00b0C with a mere splash of their cooking water. Once rendered perfectly smooth, emulsify with extra virgin olive oil and season with salt to taste.For the fig-leaf oil:
Wash the fig leaves with care, dry them, and strip them of their central veins. Chop them coarsely and blend with grapeseed oil for 10 minutes at 75u00b0C. Allow the infusion to rest in the refrigerator overnight. On the morrow, filter the essence.For the composition of the dish:
Cook the assortment of pasta shapes together in an abundance of salted water for 8 minutes. Drain, and continue their culinary journey in a pan with the chickpea cream for an additional 2 minutes. Bind the elements harmoniously with Parmigiano, a thread of premium olive oil, and a dusting of ground white pepper. Arrange the pasta upon the plate adorned with a veil of its own sauce. Crown the composition with the previously toasted hazelnuts and the truffle carpaccio, gently confited in truffle oil. Complete this gastronomic work with a drizzle of fig-leaf oil and some aromatic puntarelle greens.
final treasures
INSPIRATION
A dish whose allure lies in the varying textures of the pasta, an affectionate homage to the master Gualtiero Marchesi, wherein the diverse shapes of pasta are intentionally cooked for the precise same duration to offer distinct sensations under the palate according to each form. This creation narrates the story of the ancestral lands to which I am bound: the small chickpeas of the Valdarno, whipped with Tuscan olive oil whose peppery vivacity exquisitely balances the sweetness of the Cervione hazelnutsu2014an extraordinary treasure discovered in Corsica. The black summer truffle, meanwhile, brings its bold, earthy notes, rendered more sublime still by the confit in its own oil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Assorted shapes of dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Dried Pergentino chickpea of Valdarno
Garlic in its skin
Sage
Bay leaf
Extra virgin olive oil
Parmigiano Reggiano aged 16 months
Fig leaves
Grapeseed oil
Truffle-infused oil
White pepper
Aromatic puntarelle chicory
400gr
50gr
To taste
100gr
1 clove
To taste
1 leaf
50gr
30gr
5
100gr
To taste
To taste
To taste
FOR THE PASTA AND ITS CREATION
Various shapes of artisanal dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Truffle-infused oil
White pepper
Aromatic puntarelle greens
400g
50g
To taste
To taste
To taste
To taste
FOR THE VELVET INFUSION OF CHICKPEAS
Dried Pergentino Chickpea of the Valdarno
Garlic in its jacket
Sage
Bay leaf
Extra Virgin Olive Oil
16-month aged Parmigiano Reggiano
100g
1 clove
To taste
1 leaf
50g
30g
FOR THE ELIXIR OF FIG INFUSED OIL
Fig leaves
Grapeseed oil
5
100g
CURATION
For the cream of chickpeas:
Thoroughly cleanse the dried chickpeas and allow them to awaken in cold water overnight. On the morrow, cook them directly within their soaking water, skimming the surface diligently once the boil is achieved. Having clarified the broth, introduce the aromatic elements. Allow them to cool gently within their cooking liquid. Once chilled, drain thoroughly and puree in a thermomix at 90u00b0C with a mere splash of their cooking water. Once rendered perfectly smooth, emulsify with extra virgin olive oil and season with salt to taste.For the fig-leaf oil:
Wash the fig leaves with care, dry them, and strip them of their central veins. Chop them coarsely and blend with grapeseed oil for 10 minutes at 75u00b0C. Allow the infusion to rest in the refrigerator overnight. On the morrow, filter the essence.For the composition of the dish:
Cook the assortment of pasta shapes together in an abundance of salted water for 8 minutes. Drain, and continue their culinary journey in a pan with the chickpea cream for an additional 2 minutes. Bind the elements harmoniously with Parmigiano, a thread of premium olive oil, and a dusting of ground white pepper. Arrange the pasta upon the plate adorned with a veil of its own sauce. Crown the composition with the previously toasted hazelnuts and the truffle carpaccio, gently confited in truffle oil. Complete this gastronomic work with a drizzle of fig-leaf oil and some aromatic puntarelle greens.
final treasures
INSPIRATION
A dish whose allure lies in the varying textures of the pasta, an affectionate homage to the master Gualtiero Marchesi, wherein the diverse shapes of pasta are intentionally cooked for the precise same duration to offer distinct sensations under the palate according to each form. This creation narrates the story of the ancestral lands to which I am bound: the small chickpeas of the Valdarno, whipped with Tuscan olive oil whose peppery vivacity exquisitely balances the sweetness of the Cervione hazelnutsu2014an extraordinary treasure discovered in Corsica. The black summer truffle, meanwhile, brings its bold, earthy notes, rendered more sublime still by the confit in its own oil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Assorted shapes of dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Dried Pergentino chickpea of Valdarno
Garlic in its skin
Sage
Bay leaf
Extra virgin olive oil
Parmigiano Reggiano aged 16 months
Fig leaves
Grapeseed oil
Truffle-infused oil
White pepper
Aromatic puntarelle chicory
400gr
50gr
To taste
100gr
1 clove
To taste
1 leaf
50gr
30gr
5
100gr
To taste
To taste
To taste
FOR THE PASTA AND ITS CREATION
Various shapes of artisanal dried pasta
Hazelnuts of Cervione
Carpaccio of summer black truffle
Truffle-infused oil
White pepper
Aromatic puntarelle greens
400g
50g
To taste
To taste
To taste
To taste
FOR THE VELVET INFUSION OF CHICKPEAS
Dried Pergentino Chickpea of the Valdarno
Garlic in its jacket
Sage
Bay leaf
Extra Virgin Olive Oil
16-month aged Parmigiano Reggiano
100g
1 clove
To taste
1 leaf
50g
30g
FOR THE ELIXIR OF FIG INFUSED OIL
Fig leaves
Grapeseed oil
5
100g
CURATION
For the cream of chickpeas:
Thoroughly cleanse the dried chickpeas and allow them to awaken in cold water overnight. On the morrow, cook them directly within their soaking water, skimming the surface diligently once the boil is achieved. Having clarified the broth, introduce the aromatic elements. Allow them to cool gently within their cooking liquid. Once chilled, drain thoroughly and puree in a thermomix at 90u00b0C with a mere splash of their cooking water. Once rendered perfectly smooth, emulsify with extra virgin olive oil and season with salt to taste.For the fig-leaf oil:
Wash the fig leaves with care, dry them, and strip them of their central veins. Chop them coarsely and blend with grapeseed oil for 10 minutes at 75u00b0C. Allow the infusion to rest in the refrigerator overnight. On the morrow, filter the essence.For the composition of the dish:
Cook the assortment of pasta shapes together in an abundance of salted water for 8 minutes. Drain, and continue their culinary journey in a pan with the chickpea cream for an additional 2 minutes. Bind the elements harmoniously with Parmigiano, a thread of premium olive oil, and a dusting of ground white pepper. Arrange the pasta upon the plate adorned with a veil of its own sauce. Crown the composition with the previously toasted hazelnuts and the truffle carpaccio, gently confited in truffle oil. Complete this gastronomic work with a drizzle of fig-leaf oil and some aromatic puntarelle greens.