Corallini risotto and seared piglet bites with spices and young Ragusano cheese gelato

Chef CLAUDIO RUTA Ristorante La Fenice di Ragusa (RG)

Ingredients fot 4 people:

Ingredients for the corallini risotto:

800 g vegetable broth 280 g corallini 40 g extra virgin olive oil 20 g minced shallots 16 g white wine 40 g liquid cream 12 g semi-mature Ragusano cheese 24 g brown veal stock 120 g cubed piglet pancetta 65 g Ragusano gelato Rosemary needles and flowers

Ingredients for the bronzed corallini:

500 gr durum wheat flour 190 g water 8 g salt 4 g extra virgin olive oil

Ingredients for gelato:

300 g whole milk 140 g semi-mature Ragusano cheese

Preparation of the gelato:
Pour the milk in a saucepan and bring to a boil. Add the chopped Ragusano cheese, allow the mixture to melt and put in the fridge to cool. Place the cooled mixture in an ice cream machine.

Preparation of the bronzed corallini:
Prepare the dough by combining the ingredients specified above and shape the corallini using the special bronze die.

Preparation of the dish:
Cook the corallini as a traditional risotto in hot water and vegetable broth, adding water and wine little by little a as the pasta cooks and expands in shape. Combine the seasoning ingredients. Serve in large round plates with toasted pancetta cubes, the Ragusano gelato and the brown veal stock. Garnish with the rosemary and flowers.