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of Riccardo Benvenuti
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| The Menus of Ristoranti dell'Arte |
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May
’L Birichin |
by Nicola Batavia
Via V. Monti 16/A - 10126 Turin
Telephone and Fax 011/657457 verde 800 98 00 49
batavia@birichin.it
An elegant restaurant, situated in the heart of Turin. The young chef and owner, Nicola Batavia, offers a highly creative cuisine. The list of wines and oils is superb.
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Mold of Jerusalem, black salsify
and mushrooms, cream of peas,
fonduta and bagna caoda
(Sformatino in Topinambur, barbabuc e funghi,
crema di piselli, fonduta e bagna caoda) |  |
Ingredients:
200 grams Jerusalem artichokes (tubers of a plant that originated in North America, introduced in Europe in the 16th century, also known as patata selvatica (wild potato) or girasole tuberoso (tuberous sunflower)
200 grams barbabuc (dialectical name of barba di becco or scorzobianca selvatica) (wild black salsify)
200 grams mushrooms
100 grams peas
200 grams Fontina cheese
10 eggs
milk (slightly more than ½ liter)
100 grams anchovies
olive oil
garlic
salt
pepper
shallot
Parmigiano cheese
butter
flour
Quick-fry the three vegetables (Jerusalem artichokes, black salsify and mushrooms) with fonds based on the shallot, salt and pepper. Pass each vegetable separately through a food mill and add 2 eggs, 50 milliliters of milk, a little salt and a small amount of grated Parmigiano cheese to each. Put the mixture in small molds and steam-cook them at 88° C. (190° F.) for 15-20 minutes.
Make a classic fonduta by immersing the Fontina cheese in milk (300 ml.) then blend in 4 eggs, a bit of butter, flour and salt. Cook in a copper or terracotta pan in a double boiler. For the bagna caoda, remove the spike from the center of the garlic and cook it in the milk (200 ml.). When it has developed a creamy consistency, add the cleaned anchovies and whisk briskly. Add a bit of olive oil. For the cream of peas, cook them and, as soon as they are done, purée them in a blender, strain them and blend in a bit of milk. Serve the molds in appropriate containers and the sauces in small goblets.
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Pinot Grigio
Valdadige DOC
Santa Margherita
This dry white wine is pale straw-yellow in color. The clean, intense aroma and dry flavour with pleasant golden apple aftertaste make Santa Margherita Pinot Grigio a wine of great character and versatility.
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