RISOTTO WITH "QUINTO QUARTO" AND ARTICHOKES

Credits: Adriano Truscello

Method

Coratella broth

Reduce the coratella into small cubes, 1x1 cm, and leave it in water and ice

overnight.

Drain the coratella, rinse and dry it. Inside a cooking pot, brown the oil, garlic, rosemary and then add the cubes of coratella.

Blend with the white wine, add the vegetable broth and let it reduce by half. Filter the mixture obtained with etamine and keep aside.

Artichokes

Clean the artichokes and peel off the tougher outer parts, taking care to keep the waste aside.

Bake at 90° for 40 minutes in a steam oven in a vacuum bag with oil, white wine, a clove of garlic, thyme, mint, rosemary and salt.

Cut two artichokes into wedges and, with the help of a blender, reduce the rest to a puree and set aside. Place the artichoke waste with the vegetable broth inside a vacuum bag and cook them for 4 hours in a steam oven at 80°C.

Filter and set aside the artichoke extract obtained.

Sweetbreads

Thoroughly clean the sweetbreads by removing skins and filaments, leave them under running water for 30 minutes and marinate them in milk overnight.

Drain them, dry them, salt them lightly and brown them on both sides in a pan with a little oil, rosemary and thyme.

Remove the browning oil and cook them in a vacuum bag for 1 hour at 65°C.

Tripe

Blanch the tripe and remove the collagen. Cut into strips, dry them at 60°C for 5 hours and fry them with seed oil.

Pajata

Tie the two ends of the pajata and place it, overnight, in a bowl filled with water and ice.

The following day, drain and dry it. Brown the vegetable mirepoix with thyme, rosemary and garlic in a cooking pot, add the pajata and blend with the madeira. Add the veal broth and leave to cook for an hour.

Once cooked, open the pajata, remove the white part and pass it in the high-speed centrifuge. Extract the solid part from the liquid and whip it with garlic oil and chopped parsley.

Rice

Toast the rice with oil, salt and blend with the white wine. Add the coratella broth and the artichoke extract and cook.

Once the rice is cooked, stir in the garlic oil, herbs and artichoke puree. If necessary, add salt.

Notes

Dish preparation

Distribute a few spikes of pajata sauce over the base of the dish, add the risotto, the artichoke wedges, the sweetbreads and the tripe. Garnish the dish with a few fresh mint leaves.