Star chef recipe Raffaele Liuzzi restaurant in Cattolica
Seasoned ham Granita 24 months of Parma
Bones and scraps of a prosciutto di Parma
300 g Parma ham sliced
2 lt water
Carrots celery, thyme
Dehydrate the 300 gr of ham by removing his fat.
Put in a casserole the bones and scraps of ham and all the aromas from cold Maybe putting even ice, bring to a boil and let it simmer for about 2 hours, remove from the heat and let it rest, filter and put it back on the heat with the dehydrated prosciutto di Parma made powder, reached the boiling put to rest overnight in the refrigerator. The day after adding the stabilizer, Whisk and bring it down to room temperature in the paco jet container, When it is ready pacodosarlo.
Aged Parmesan cheese ice cream
200 gr of grated Parmigiano Reggiano Aged
400 grams of cream
80 g glucose
5 g stabilizer
1 Laurel leaf
Boil the cream with the peppercorns and bay leaf filter, Add and mix the Parmesan, the glucose and the stabilizer, put in the pacojet and shoot it containers in temperature, then pacodosarlo.
Black cuttlefish wafer 100 g dirty sepia
prawns wafer 4 shrimp
sepia wafer 100 gr white cuttlefish
The prawns wafer: the carcass to dehydrate in high-powered microwave for a few minutes then turning it into powder and grattugiarla with shelled shrimp blending seasoning of salt and pepper pass it through a sieve and spread on silpat in a thin layer sprinkle with powdered shrimp done before and cook it in microwave at high temperature for about 4 minutes.
The pod of sepia: clean the cuttlefish putting aside its black, mix the sepia adjusting with salt and pepper and put his black pass it through a sieve and spread on silpat in a thin layer and cook it in microwave at high temperature for about 4 minutes.
For the wafer of green or red squid do as above except that you add with the pipette pasteur (eyedropper) chlorophyll chlorophyll parsley and sweet pepper before putting it in the microwave to Cook
Lay at the heart of granita plate Prosciutto di Parma put over a quenelle of Parmesan ice cream and garnish as shown in photos with sea crackers, drizzle with the squid noodle citronette, gambero rosso, clams and mussels (just scalded in a pan) and chlorophyll parsley.