Artichoke pie with whipped oil and pecorino mousse

by Chef Massimo Passarelli – APCI (Association of Professional Italian Chefs) Campania Delegation

Ingredients for 6 serves

 

For the pie

  • 500 gr. - 18 spiny artichokes cleaned down to the hearts
  • 120 gr. -  Fresh cream
  • 2 - Eggs
  • Q.s. - Marjoram
  • Q.s. - Garlic, salt, and pepper
  • Q.s. - Olitalia Toscano P.G.I. Extra Virgin Olive Oil

 

For the pecorino mousse

  • 50 gr. - Grated Pecorino Romano P.D.O. 
  • 100 gr. -  Milk
  • 150 gr. - Liquid cream

 

For the parsley coral

  • 70 gr. - Water
  • Q.s. - Salt
  • 25 gr. -  Sunflower oil
  • 10 gr. - Weak (cake) flour
  • 10 gr. - Parsley leaves

 

For the whipped oil

  • 80 gr. - Olitalia Toscano P.G.I. Extra Virgin Olive Oil
  • Q.s. - Salt
  • 40 gr. -  Soy milk
Artichoke pie with whipped oil and pecorino mousse 1
Artichoke pie with whipped oil and pecorino mousse 2

Extra virgin olive oil

Toscano PGI

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Method

For the pie

  • 1

    Clean the artichokes by removing the outer leaves, cleaning them down to the hearts. Recover some of the more tender leaves, flour them, deep fry them and bake them to make some crispy chips.

  • 2

    Cut the artichokes into strips and soak them in water with lemon and a little flour to stop oxidation. Sauté the artichokes in oil and garlic until softened, then add the marjoram. Blend the artichokes.

  • 3

    Add the cream, one whole egg, one egg white, salt and pepper to the mixture.

  • 4

    Grease some moulds with a diameter of 8 cm. Pour about 90 grams of mixture into each mould and bake in a bain-marie, in the oven at 170°C, for about 20 minutes.

 

 

For the pecorino mousse

  • 1

    Warm the milk to 30°C, pour it into a glass, add the grated pecorino cheese and blend until lightly creamy. Strain the mixture using a fine-mesh sieve and allow it to cool.

  • 2

    Add the cream to the mixture and pour it into a siphon.

 

For the parsley coral

  • 1

    Blanch the parsley leaves for a few seconds, then cool them immediately in water and ice, so that the chlorophyll is locked in. Pat dry the leaves on paper towels.

  • 2

    Pour all ingredients into a tall glass and emulsify for about one minute. Then, strain it through a fine-mesh strainer.

  • 3

    Heat a non-stick pan and make the 'coral' wafers.

 

For the whipped oil

  • 1

    Pour all ingredients into a glass and emulsify for a few seconds.

 

Food plating

Take the pie out of the mould when still warm. Add the pecorino mousse and the whipped oil. Decorate with some salted artichoke chips, the parsley coral, and a marjoram leaf.

Artichoke pie with whipped oil and pecorino mousse 3
Association

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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