SECOND COURSE - “Tapulone” of carp, potatoes and milk

Recipe for 6 people

Ingredients
For the "tapulone" (stew):
400 g ground carp
2 carrots brunoise
2 stalks of celery brunoise
½ white onion brunoise
½ cabbage julienne
2 bottles red wine
2 cloves garlic
1 bay leaf

For potatoes and milk:
600 g potatoes, sliced
200 g milk
50 g butter

For the basil extract:
40 g basil leaves
80 g oil
3 g iota

For the mirepoix:
½ carrot brunoise
½ onion brunoise
½ celery brunoise
1 clove of garlic
1 sprig of rosemary

For the wafers:
"Torta del pane" (bread cake)

Garnish:
Green pepper

Preparation
For the "tapulone" (stew):
Blanch the cabbage, fry the vegetables with the garlic. Sauté the carp to remove the fat. Bring all ingredients to a boil covered in the wine. Cook over low heat for 4 hours, and top up with wine as needed.

For potatoes and milk:
Combine the ingredients while cold with a little salt. Cook over low heat.

For the basil extract:
Centrifuge the basil, whip with oil and blend with the iota (thickener).

For the mirepoix:
Sweat the vegetables with plenty of oil for 5-10 minutes.

For the bread cake wafers:
Freeze the cake, slice it thin with a slicer, roll the slices into spirals around "cannoli" tubes (or similar) and bake for 100°C for 30 minutes.

Garnish:
Use a food ring mould to set the potatoes in the centre of a shallow bowl. Place the "tapulone" at the centre of the potatoes, spread the basil and fried mirepoix over the dish. Grate a little green pepper and set the wafer on the "tapulone".