Amazing culinary inventions, juxtaposition of flavors, mastery of techniques and creative imagination. I like to use the fifth quarter of each ingredient and get the most out of it, without wasting anything. I like making dishes exactly as I see them when I imagine them. Even today, after all this time, cooking for me is also a magic and not just a science, my work, my life.
Today I present one of my creations, a dish with a beautiful story that speaks of the infinite patience with which I try to get the most out of an ingredient, as much as it talks about my undisputed love for vegetables and for vegetarian cooking. I made it for the first time with a small red plastic machine that looks like a cheap kitchen toy for children that I found in the States.
Daikon, a radish originating in Asia, is certainly not as elastic as the classic ravioli dough, but with a lot of patience and determination I managed to bring them together in this culinary masterpiece that you can find in the Vegetarian menu at Glass.
Daikon ravioli with goat’s milk and almond milk
Ingredients for 4 servings:
- For the daikon pastry: 1 daikon; 1 sheet of 4g fish gelatin; 120g of goat cheese.
Using the special tool, make a thin sheet from the daikon. With a pastry cutter, cut some circles from the sheet of daikon. Fill each circle with goat’s milk and brush the edges with the fish gelatin previously dissolved in water. Close the half-moon shaped ravioli, taking care to let all the air out.
- For the almond milk: 300 gr almonds; 300 gr sparkling water; salt to taste.
In a mixer blend the almonds with sparkling water and a pinch of salt. Store in the refrigerator overnight. Pass the mixture with a cheesecloth, until you get almond milk.
- For plating: place 3 daikon ravioli in a deep dish. Garnish with sakura mix and pour almond milk over it. Pre dessert.
On the menu at Glass – Vegetarian tasting menu.
Glass Hostaria, Vicolo del Cinque 58 | 00153 Rome.