Il Gallo Cedrone, La Taverna dell’Hotel Bertelli (1 Stella Michelin)
Chef: Sabino Fortunato
- 250g rice
- 1kg white skate wings
- 1 carrot, 1 stick celery, ½ celeriac, 1 fennel
- Pepper grains (Sarawack) and laurel
- 2 courgette tops, 4 courgettes with flower, 2 scampi, Caviar
- Pecorino di Filiano cheese
- 100g Normandy salted butter
- 500ml Trentodoc
Fillet the white skate wings and make fish stock with the carcasses and vegetables. Wash the courgette tops and blanch them, blend with the oil and their cooking water. Emulsify the scampi with oil and ice to make mayonnaise. Sauté the rice and deglaze with the white skate stock. When 2/3 cooked, add the creamy courgette tops mixture and stir in the Pecorino di Filiano cheese, crème frâiche, extra-virgin olive oil, Sarawack pepper and whipped salted Normandy butter. Sauté the white skate fillets, the courgettes cut into slices, and fry the courgette flowers in tempura.
Composing the dish
Arrange the dish by garnishing with the white skate, courgettes and courgette flowers. Then add the caviar and Trentodoc froth.
When adding the Trentodoc and the butter, a beurre blanc of Trentodoc is formed.