For this journey into flavors, it is necessary to look towards Glass Hostaria, in the Trastevere District. Star chef Cristina Bowerman says: “I like to think of a dish as a collection of places, countries, experiences, traditions and stories. For me, creating one is always like a mnemonic exercise, a sort of Memory Palace in the kitchen, actualised and sometimes even projected into the future. So here is a creation that contains a journey from North to South in a real but also and above all imaginary geography. From Piedmont to the islands, from Central Italy to Korea. Going through my childhood.
Ingredients: 250 g of yellow-paste potatoes, 1L of water, 60 g of flour, 30 g of starch, salt to taste; 80 g of sea urchins, 100 g of milk, 2 black garlic cloves, 60 g of edamame, 40 g of semi-dried tomatoes, 15 g of squid ink, 250 g of floret flour, 80 g of flour “00”; 250 g of milk, 200 g of butter, 14 g of baking powder, 7 g of salt, 3 eggs, 1 glass of Franciacorta, 1 organic lemon, 1 bay leaf, 1/2 kg of coarse salt.
For the gnocchetti: Cook the potatoes with the salt in 4 lt of water. Once cooked, mash them with a potato masherand mix them with saffron, starch and flour. Put the dough in a 100% vacuum sealt wice. Let it rest for ten minutes and then make the gnocchi.
For the black garlic bagnacauda: In a saucepan, melt the anchovies in a little olive oil, add the black garlic and blend with the Franciacorta. Add milk and cream and cook. Once all is reduced, blend and switch to chinoise.
For the crunchy squid black bread: Dissolve milk, butter and salt together with the squid ink. Cool at room temperature. Stir in the eggs. Whisk with flour. Cook in a mold at 170° for 25 minutes.
For candied lemon: Break the lemon into four parts without completely separating it. In a container, turn the lemon with the open side facing downand cover with coarse salt and a bay leaf. Leave in the fridge for about two months. After that time, rinse the lemon and remove only the peel. Cut into brunoise.
To serve: Cook the gnocchi for 4 minutes in salted water and serve with bagnacauda, semi-dried tomatoes, edamame, candied lemon, sea urchins and squid-ink black bread.