Rapan with morels
4 servings
40 minutes
Rapana with morels is an exquisite dish of Italian cuisine, impressing with the combination of sea and forest aromas. The rapana, fried to a golden crust, acquires a tender texture that is perfectly complemented by a creamy sauce base with vegetable broth. Morels, with their subtle nutty flavor, add refined depth to this culinary masterpiece. Lemon mousse with hints of limoncello liqueur brings freshness, while lemon powder adds a light smoky spiciness. The finishing touch is ramson oil, giving the dish herbal richness. This masterpiece not only surprises with its flavor dimensions but also possesses aesthetic appeal – a true symphony of flavors for high gastronomy enthusiasts.
1
Lemon mousse: In a double boiler at 65 degrees, mix yolk, egg, limoncello, lemon juice, powdered sugar, butter, and salt. Whisk until smooth.
- Egg yolk: 1 piece
- Chicken egg: 1 piece
- Limoncello: 40 ml
- Lemon juice: 100 ml
- Powdered sugar: 100 g
- Butter: 120 g
- Salt: 3 g
2
Lemon powder: cut the lemon in half, grill or fry until blackened, dry into chips and grind into powder.
- Lemon: 1 piece
3
Blend ramson with vegetable oil.
- Wild garlic: 100 g
- Vegetable oil: 170 ml
4
Wash and dry the morels. Sauté the rapana and add cream with vegetable broth. Roast the onion in foil and cut it in half.
- Morels: 70 g
- Rapana: 70 g
- Cream 22%: 100 ml
- Bouillon: 150 ml
- Salad onions: 25 g
5
Place the rapana and morels on a plate, drizzle with ramson oil. Next to it, add lemon mousse and sprinkle with lemon powder.
- Wild garlic oil: 7 ml
- Lemon juice: 100 ml