Recipe by Ettore Bocchia, Executive Chef at “Grand Hotel Villa Serbelloni” in Bellagio, on Como lake. Ettore launched in 2002 the first Italian menu of molecular cuisine. He is the creator of 7 new techniques, including ice cream cooled with liquid nitrogen and frying in sugars. In 2004 he obtained his first Michelin star.
Ingredients
For the ham broth:
Water, 6lt
Beef chuck rib, 500g
Leek, 50g
Onion, 150g
Carrots, 100g
Celery, 80g
Ham, 200g
In addition:
Oysters, 3 per person
Tapioca, as needed
Bonini Condiment Affinato, as needed
Glasswort, as needed
Daikon, as needed
Chives, as needed
Extra virgin olive oil, as needed
Salt, as needed
Method
Put all the ingredients for the broth in a saucepan and simmer for about 3 hours, filter and reduce by half.
Wash the tapioca in running water and boil it in salted water. Drain, rinse in cold water, season with the Bonini condiment Affinato and olive oil.
Cut the daikon into julienne strips, wash it in cold water and drain.
Blanch the glasswort in unsalted boiling water and cool down.
Put the tapioca in the bowl, put the glasswort in the center, a few drops of Bonini condiment Affinato and the oysters, just seared in a very hot pan.
Complete with the daikon seasoned with chives and the broth.
