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Di: Simone Bianchi
Per la preparazione dello sformato di spinaci novelli: mondare 1 kg di spinaci novelli, lavarli, scolarli e cuocerli ancora umidi in una pentola larga con 20 g di burro. Insaporirli con sale e pepe e proseguire la cottura lasciando evaporare il liquido di vegetazione. Togliere dal calore, lasciarli raffreddare, deporli nel mixer e frullarli unitamente a 20 g di pinoli e 1 dl di panna. Preriscaldare il forno a 180°. Preparare una besciamella portando ad ebollizione 1 dl di latte insaporito con 1 pizzico di noce moscata, sale e pepe. In una bacinella mescolare 1 dl di latte con 30 g di farina, unirlo al latte in ebollizione e senza smettere di mescolare, far addensare la salsa. Rompere 3 uova e separare i tuorli dagli albumi. Alla besciamella incorporare gli spinaci, insaporirli con sale e pepe, unire 50 g di Sbrinz grattugiato e sempre mescolando unire 1 tuorlo alla volta. Montare a neve ferma i 3 albumi e incorporarli con delicatezza al composto. Utilizzando 20 g di burro imburrare una tortiera a ciambella, infarinarla con 10 g di farina e riempirla con il composto per 3/4 della sua capienza. Cuocere in forno a bagnomaria o a vapore per 40 minuti. Al termine sfornare, lasciar intiepidire e servire accompagnata con la fonduta allo Sbrinz. Per la preparazione della fonduta allo Sbrinz: in un pentolino portare ad ebollizione 1 dl di panna con ½ dl di latte. Separatamente in una bacinella stemperare con la frusta 10 g di fecola con ½ dl di latte, unirlo al liquido in ebollizione ed addensare. Togliere dal calore, unire 100 g di Sbrinz grattugiato e farlo sciogliere mescolando il tutto con la frusta. Per la preparazione della terrina di asparagi bianchi di Cantello: ammollare in acqua fredda 4 fogli di colla di pesce. Mondare 500 g di asparagi bianchi di Cantello e tagliarli a pezzetti. Sbucciare ed affettare sottilmente 1 cipolla bianca e rosolarla in una casseruola con 20 g di burro. Irrorare con 2 dl di brodo di verdura, far prendere il bollore, unire gli asparagi e cuocere coperto per 20 minuti, fin quando il liquido sarà quasi completamente evaporato e gli asparagi risulteranno cotti. Unire la colla di pesce scolata e strizzata e lasciar intiepidire. Frullare il tutto, unire 80 g di burro a temperatura ambiente, il liquido della salamoia del tartufo nero ed insaporire con sale e pepe. Passare al setaccio. Montare 2 dl di panna ed incorporarla con delicatezza al composto unitamente a 20 g di tartufo nero tagliato a lamelle sottili. Versare il tutto in uno stampo da plum cake rivestito con pellicola trasparente e deporre in frigorifero a solidificare per 3 ore. Per la preparazione della salsa al crescione: in una bacinella deporre 100 g di crescione selvatico con 25 g di pinoli, 50 g di Parmigiano grattugiato, 1 dl d’olio extravergine d’oliva, poco sale e pepe. Amalgamare e deporre in frigorifero per 1 ora. Trascorso il tempo frullare il tutto con un frullatore ad immersione. Sformare la terrina di asparagi bianchi di Cantello e servirla con la salsa al crescione. Decorare con 2 pomodori cherry.
Sformato di spinaci novelli e terrina di asparagi bianchi di Cantello
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