Pacote "Il Cappelli" Monograno Felicetti with citrus pesto

Chef: Norbert Niederkofler
Cooking time:
5:00
Difficulty:
Hard

Ingredients - Serves 4

CITRUS PESTO

  • 2 fennels

  • 10 ml. Extra Virgin Olive oil

  • 5 ml. grapefruit juice

  • 5 ml. lemon juice

  • 5 ml. orange juice

  • 20 g. toasted almonds

  • 20 g. dried cherry tomatoes in oil

  • 5 g. anchovies in oil

  • salt, pepper

MANDARIN POWDER

  • 50 g. of tangerine peels

PACOTE "IL CAPPELLI"

  • 320 g. Pacote Il Cappelli Monograno Felicetti

  • iodized coarse sea salt

  • Extra Virgin Olive oil

  • peeled citrus fruits, without pith

Preparation

FENNELS
  • Cut the fennels into Julienne strips and steam cook them for about 10 minutes.

  • Marinate them in citrus juice and oil for 5 hours at 4° C.

  • Separate the fennels from the liquid. Puree them in a blender together with toasted almonds, dry tomatoes and anchovies, adjusting the density with the marinade. Season to taste.

MANDARIN POWDER
  • Dry the mandarin skins for 5 hours at 50° C. Puree with a blender and sift.

PACOTE IL CAPPELLI
  • Cook the Pacote in plenty of salted boiling water, drain and sauté them in a pan with the citrus pesto.

  • Sprinkle the plate with the citrus dust, arrange the Pacote and complete with the peeled citrus fruits.