RAVIOLI OF JOSELITO CURED HAM, BURRATA AND ONION WITH FENNEL

Massimiliano Alajmo

RAVIOLI OF JOSELITO CURED HAM, BURRATA AND ONION WITH FENNEL

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2 slices of steamed black rice bread equal to 4.5 g

20 g of burrata

4 g of creamed red onion

fino olive oil

fresh herbs and fennel flowers
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RAVIOLI OF JOSELITO CURED HAM, BURRATA AND ONION WITH FENNEL

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For the creamed onion

Peel and remove the stalks from the red onions, cut into eighths and blanche in slightly salted water. Season with fino olive oil, salt and aniseed powder. Place, at room temperature, into a cooking bag and steam at 100ºC for 15 minutes until it melts. Remove from the cooking bag and whisk whilst slowly adding the juice, a drop of fino olive oil, a very small amount of star anise powder, a dash of star anise and a few drops of anisette liqueur.

For the presentation

Steam the two slices of black rice bread (3 cm diameter). Sprinkle with a dash of oil, add two sprigs of fresh fennel, cover with a good dollop of burrata and seal as if it were ravioli with a 6 cm diameter slice of Joselito cured ham (with the help of a 3 cm diameter pastry cutter). Serve on a hot plate decorated with mounds of cold creamed red onion with herbs and fresh fennel flowers.
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