Ingredients for 4 people
• 16 shells
• 500 g of Sclafanese chickpeas
• 200 ml of beef broth
• 100 g of beef marrow
• 50 g of flat bacon from the Madonie
• 1 potato
• 2 onions from Giarratana
• 1 Siccagno tomato from Valledolmo
• Basil
• Parsley
• Rosemary
• Verbena leaves
• Extra virgin olive oil to taste
• Fresh black pepper
• Salt to taste
Method
After soaking the chickpeas for 24 hours in water added with citrus peels, fill a saucepan with water and add the chickpeas, rosemary, onion and tomato and cook.
Meanwhile, steam the potato and onion and blend together with the olive oil; season with salt and pepper and filter.
After cooking the chickpeas, blend and filter, put the cream in a fine mesh filter lined with gauze and cover with a weight for 48 hours. Store in the fridge. This procedure will serve to eliminate excess water from the cream to be used later.
After 48 hours, collect the water from the container and add it to the reduced beef broth; bring to the fire and reduce further by 1/3.
Take a part of the cream, spread it on the silpat and put it in the oven at 100°C for two hours; switch to the cutter to make a powder.
Cook the pasta in a vegetable broth flavored with verbena leaves to give it a slightly citrusy aftertaste. Sear the marrow with the bacon in a pan.
Composition
Stuff the conchiglioni with the chickpea cream, arrange the marrow with the bacon on top and sprinkle with the chickpea powder. Create a few drops of mashed potatoes and beef stock on the plate. Decorate with basil leaves and parsley.
Read history by chef Giuseppe Costantino.
