A hymn to creativity, with an explosion of colors and flavors because "cooking is an act of love", here is the Pollock recipe by chef Karime Lopez, Gucci Osteria da Massimo Bottura
Ingredients FOR SAUCES AND FILLING
- 100 g chard
- 100 g yellow datterini tomatoes
- 100 g 1 layer of red pepper without seeds
- 50 g ricotta
- extra virgin olive oil
Ingredients FOR BEANS
- 250 g milk
- 25 g corn starch
- 25 g butter
- 2 g mace (alternatively, nutmeg)
Ingredients FOR POTATO DISCS
- 90 g cooked potato puree
- 10 g cooked rice puree
- 1 whole egg
FOR THE YELLOW DATTERINI SAUCE
Fry 5 g of very small diced garlic and 2 basil leaves in 2 tablespoons of oil, add the cherry tomatoes and cook for 20 minutes. Finally, blend, sift and add a little salt.
FOR THE PEPPER SAUCE
Bake the pepper in the oven at 180 ° C for 40 minutes, then peel it and quickly season it in a pan with 2 tablespoons of oil, 5 g of garlic and 1 bay leaf. Remove the bay leaves and blend until you get a homogeneous sauce, then lightly salt.
FOR THE STUFFING
beat the remaining chard with a knife, then mix it with the ricotta, 1 tablespoon of oil and a pinch of salt.
flavored milk with mace and heat it until it simmer; separately, mix the corn starch with the butter. Pour the milk while continuing to stir with a whisk until the sauce is homogeneous, finally salt it lightly.
FOR THE POTATO DISCS
mix the ingredients and let the mixture rest in the plastic wrap for 30 minutes. Then roll it out to about 1 mm thick; cut it, with a ring of the desired size, into 8 discs and cook them one at a time in salted water for 2 minutes.
distributed 1 teaspoon of bechamel sauce on the bottom of 4 soup plates to keep the pasta from sticking. Place 1 disc on each plate, add the filling and cover with another disc. Cover the potato discs with the warm sauces, letting them fall casually, in the manner of Jackson Pollock.