Risotto of lardo Joselito with fennel flowers...

Massimiliano Alajmo

Risotto of lardo Joselito with fennel flowers...

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Risotto of lardo Joselito with fennel flowers, raw fish and camomile ristretto

 

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For the camomile ristretto

 

Prepare a classic camomile infusion. Filter and place on the heat with a little Dulcita sugar to concentrate the flavour. The result should be slightly sweet.

For the raw fish

 

Cut the scampi, prawns, squid and mullet into pieces, dress with fino olive oil, salt, lemon juice and a few fennel flowers.

For the risotto

 

Toast the rice , bathe in the white wine and then proceed with the cooking with the chicken stock. Cover with lardo Joselito beaten into a cream, fennel flowers, some fino olive oil, a little lemon juice, diced cayenne pepper, a dash of Sarawak black pepper, parmesan and a drop of Sardinian fennel liqueur. Serve the risotto on a hot plate placed in the centre and with a pureed reduction of taggiasca black olives on top and then covered with more risotto. Place the cold raw fish in the centre, decorate with the fennel flowers and pour one and a half spoonfuls of the temperate camomile concentrate over it. Sprinkle with a dash of fino olive oil. Decorate with some sprigs of finely cut fennel and dress with oil and salt and a little grated black olive (cooked in the oven at 90ºC for three hours and kept warm at 70ºC all night in the food warmer).
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