A typical dish of the creativity of Davide Palluda, a starred Piedmontese chef who was inspired by the street food of Sicily, "a land that has given Piedmontese cuisine a lot of fantastic ingredients from Marsala to salted anchovies, from canned tuna to capers". The result was a happy combination of local flavors, Roero, a precious Italian food and wine enclave of which Palluda is the proud standard bearer, with Mediterranean contaminations, to be eaten strictly with your hands. The Chef has been proposing this dish for years and has included it among the welcome items on his tasting menu
Ingredients for 4 people:
g 300 almond flour
g 200 albumen
g 150 water
g 115 icing sugar
g 50 flour
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Preparation
Mix all the ingredients in a planetary mixer at high speed, spread on a silpat and cook in the oven at 150° with the valve open until the right color is obtained
other ingredients
200 g of knife-beaten veal shoulder
(the choice of the crunchier and tastier shoulder of the thigh is not accidental, it comes from a precise study of the textures of Piedmontese meat)
fruity Ligurian extra virgin olive oil
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4 anchovy fillets in oil
Well brushed Alda white truffle
Method
Stuff the sheets with the beaten shoulder seasoned with extra virgin olive oil and salt, add an anchovy fillet and sprinkle with thin slices of white truffle
Close the puff pastry into a sandwich and serve immediately to keep all its crunchy fragrance
