Recipe by the Chef: Mousse di Pecorino Romano PDO, focaccia with tuna tartare, fava beans and crisp salami
 
Recipe by the Chef: Mousse di Pecorino Romano PDO, focaccia with tuna tartare, fava beans and crisp salami
 
INGREDIENTS (servings 6)

600 gr of tuna fillet

1 bunch fennel

1 lemon

100 gr shelled fava beans

100 gr lightly spicy salami

For the mousse:

2 dl milk

1 dl cream

70 gr Pecorino Romano PDO

200 gr broccoli rabe

white pepper

For the focaccia:

500 gr 00 flour

10 gr salt

250 gr water

70 gr Pecorino Romano PDO

30 gr extra virgin olive oil

20 gr yeast

For the emulsion:

1 dl of water

20 gr extra virgin olive oil

 
DIRECTIONS

For the focaccia: mix flour with salt and water, add the oil, Pecorino Romano and yeast, knead until the mixture is smooth and homogeneous. Let rise covered until doubled in volume.
Spread out dough on an oiled baking sheet, let rise an additional 10 minutes, brush with the oil and water emulsion and bake at 200°C for 30 minutes.
Cut the salami into slices, place on a baking sheet dry in oven at 100°C.

For the mousse: boil the milk with the cream and freshly ground pepper, remove from heat, add the grated Pecorino Romano cheese and let cool. Filter the mixture, pour it into a siphon, load with gas and refrigerate.
Blanch the broccoli rabe in boiling salted water and season with oil, salt and pepper.

Cut the tuna into small cubes, season with salt, pepper, chopped fennel and grated lemon rind.
Cut the focaccia into 6 portions, arrange them on the serving dishes, place the tuna tartare, salami, shelled fava beans, broccoli rabe and some Pecorino Romano mousse from the siphon.

Recipe by: Danilo Angè