I had been waiting for a while for a recipe by Cosimo Librato, Chef of Globus Beach in Milano Marittima and almost unexpectedly, given the “hot” moment of the season, … here it is!
Cosimo al lavoro. Veste La nuova camicia Pesce Nudo! Stile Classe ed Eleganza!
A gourmet recipe, innovative, summer and apparently very tasty .: Inverted Nettle Cappelletto, Tomato, Eggplant, Scallops, Lime and Bottarga.
Why inverted? Because, in addition to the particularity of the combinations, Cosimo has decided to “reverse” the filling of the cappelletto. In fact, among the ingredients, we do not find parmesan, ricotta, or squacquerone, but tomato, ginger and fresh basil, tied with xanthan (fermented corn starch), so what could be the sauce, has been transformed into stuffing.
Cappelletti, Ortica-Capesante
Recipe:
for the pastry:
1 kg calibrated flour
6 whole eggs
400 g fresh nettle blanched in salted water and cooled in water and ice, drained and shaved with 20 g extra virgin olive oil and salt
Knead all the ingredients until a compact and elastic dough is formed. Wrap with plastic wrap and leave to rest in the refrigerator for at least 30 minutes.
for the filling:
fresh tomatoes
oil
garlic
basil
Brown the garlic with a little extra virgin olive oil. Add the tomatoes cut into wedges. Cook for 40 minutes. Add salt, add ginger and fresh basil, blend and sieve.
Bind with xanthan.
For the aubergine pass:
500g aubergines peeled and cut into pieces
salt
pepper
basil
40 g extra virgin olive oil.
Put everything in a microwave bowl, close tightly and cook for 12 minutes.
Blend with minipiner and tie with a knob of butter.
Pull the dough to the nettles like a normal dough and with the wheel cut many squares of 3/4 cm each side. Place the tomato filling in each square of pasta and close like classic cappelletti.
Portion 120g of cappelletti equal to 15 cappelletti.
Cook the cappelletti in salted water. Drain and mix with butter.
Stain the dish with the squid ink. Place the aubergine purée in various places on the plate, then place the cappelletti on top. Place the scallops (previously sliced and seasoned with oil, salt and lemon) over each individual cappelletto. Complete the dish with grated mullet bottarga, lime zest, extra virgin olive oil and edible flowers.
We thank Cosimo Librato for this recipe and we are waiting for the next!
di Matteo Casadio
