Corallini risotto and seared piglet bites with spices and young Ragusano cheese gelato
Suggested wine pairing:
VERSACE NERO D’AVOLA produced by Feudi del Pisciotto
The Prince of Sicilian vines. Elegant and harmonious.
Chef CLAUDIO RUTA Ristorante La Fenice di Ragusa (RG)
Ingredients fot 4 people:
|Ingredients for the corallini risotto:|
|Ingredients for the bronzed corallini:|
|Ingredients for gelato:|
Preparation of the gelato:
Pour the milk in a saucepan and bring to a boil. Add the chopped Ragusano cheese, allow the mixture to melt and put in the fridge to cool. Place the cooled mixture in an ice cream machine.
Preparation of the bronzed corallini:
Prepare the dough by combining the ingredients specified above and shape the corallini using the special bronze die.
Preparation of the dish:
Cook the corallini as a traditional risotto in hot water and vegetable broth, adding water and wine little by little a as the pasta cooks and expands in shape. Combine the seasoning ingredients. Serve in large round plates with toasted pancetta cubes, the Ragusano gelato and the brown veal stock. Garnish with the rosemary and flowers.