Leonardo D’Ingeo
Biography
Chef Leonardo D’Ingeo, originally from Corato, has nurtured his passion for gastronomy since childhood, influenced by his family’s dairy-making tradition. After training in Molfetta and Vieste, he honed his skills in prestigious restaurants such as the Atelier de Joël Robuchon in Paris and the Carico restaurant in Milan. He is currently the Executive Chef at Fràn, a fine dining restaurant in Lecce, and the founder of Dielle. His cuisine is characterized by acidic and vibrant flavors, through which he expresses his personality and passions for techno music and photography. By merging these interests with gastronomy, he creates dishes that are true works of visual and sensory art.
Rice with green apple butter, mantis shrimp reduction,
caviar, and mugwort.
Ingredients
GREEN APPLE BUTTER
- 200 g green apple
- 500 g butter
- 100 g white wine
- 50 g shallots
- 0.5 g xanthan gum
MANTIS SHRIMP REDUCTION
- 3 kg mantis shrimp
- 10 l water
- 50 g oil
- 80 g honey
RICE
- 60 g rice
- 1 l boiling water
- 20 g 36-month-aged Parmigiano Reggiano
PLATING
- Caviar
- 3 mugwort leaves
Preparation
GREEN APPLE BUTTER
Cut the shallots into julienne strips and add them to a saucepan with the butter, diced apple, and wine. Reduce the liquid by half. Blend the mixture for 3 minutes at maximum speed. Store the butter in the refrigerator for 3 hours before using.
MANTIS SHRIMP REDUCTION
Brown the mantis shrimp in a large saucepan with oil until their liquid is reduced. Add water and honey, and reduce the mixture over low heat for about 2 days. The final weight of the reduction will be about 300 g, with a consistency similar to a brown meat stock.
RISOTTO
Toast the rice in a saucepan without fat, adding only salt. Add boiling water and cook over low heat for 8 minutes, stirring occasionally. Let the rice rest for 2 minutes, then stir in 1 tablespoon of green apple butter and Parmigiano Reggiano.
PLATING
Plate the stirred rice in a deep dish. Add the mantis shrimp reduction on top, followed by the caviar. Garnish with three mugwort leaves.
