Alessio Rossi

P.zza Gnemmi, 4 Arona, Fraz. Montrigiasco

Strattoria was started out of a desire to offer cooking that prioritizes products selected from the farms and food artisans working in the local area, with a focus always on exalting the quality of the ingredients. Piedmontese culinary tradition guides the Strattoria kitchen, which aims to add value to the work of the small-scale producers who supply the restaurant every day.  

Cinnamon-scented Fassona calf sweetbreads with Caraglio black garlic sauce

200 g Piedmont Fassona calf sweetbreads (Ark of Taste product)
1 stick cinnamon (itinerant product)

For the cinnamon cream
2 tbsp powdered cinnamon
¼ l milk
1 egg yolk
20 g r roux (10 g flour, 10 g butter)

For the black garlic cream
2 cloves Caraglio black garlic (Slow Food Presidium)
Court bouillon

Clean sweetbreads by blanching in boiling water for 4-5 minutes and removing blood and membranes with a pair of pincers. Leave to cool.

To prepare cinnamon cream, bring milk and cinnamon to the boil. Blend roux with egg yolk and, away from the heat, fold into cinnamon-flavored milk.

Whisk thoroughly to a cinnamon cream.

To make black garlic sauce, blanch black garlic cloves in court bouillon for 2 minutes.

Add a pinch of salt and liquidize to the consistency desired.

To prepare sweetbreads, coat with flour and add cinnamon stick.

Fry in a little peanut oil for 3-4 minutes until golden.

Plate sweetbreads on cinnamon cream and sprinkle with drops of black garlic sauce.