Michelangelo Mammoliti
Biography
Chef Michelangelo Mammoliti, born in 1985, grew up in a family where cooking has always been at the heart of daily life. He studied, traveled, and met renowned chefs who influenced his culinary perspective, including French chefs Alain Ducasse, Pierre Gagnaire, Yannick Alléno, and Marc Meneau. In 2014, he returned to his homeland, and since 2022, he has served as Executive Chef at La Rei Natura by Michelangelo Mammoliti in Serralunga d’Alba (CN). The restaurant was awarded 2 Michelin Stars in November 2023.
Risotto spiaggiato
Ingredients
percebes
- 24 percebes
- Citrus oil, to taste
CORIANDER BUTTER
- 250 g Cotentin butter
- 100 g blanched coriander
risotto
- 320 g Riserva San Massimo rice
- 60 g shallots, finely chopped
- 640 g scampi broth
- 120 g coconut water
- 40 g Cotentin butter
- 120 g coriander butter
- 2 limes
- Extra virgin olive oil, to taste
- Plankton powder, to taste
Preparation
PERCEBES
Blanch the percebes in boiling salted water for 30 seconds, then cool them in ice water. Remove the foot and season with citrus oil.
CORIANDER BUTTER
Cut the butter into pieces and blend it with the blanched coriander in the Bimby until you obtain a smooth and homogeneous mixture.
RISOTTO
Sweat the shallots with a drizzle of oil in a saucepan. Toast the rice and begin cooking, adding the scampi broth gradually. Add the coconut water and continue cooking until the rice is fully cooked. Cream the risotto with Cotentin butter, coriander butter, and lime juice and zest.
PLATING
Serve the risotto in the center of the plate. Gently warm the percebes in a saucepan and place them on top of the rice. Finish with a sprinkle of plankton powder.
CHEF’ TIP
- Use fresh Thai coconut water.
- Use freshly blanched coriander for the best taste.
