Pasta con Ristretto di Cernia, Limoni Verdi e Rossi, Spuma di Topinambur, Nero di Seppia, Cuore di Tonno, Senapi di Broccolo Selvatico, Olio all'Arancia

**Pasta con Ristretto di Cernia, Limoni Verdi e Rossi, Spuma di Topinambur, Nero di Seppia, Cuore di Tonno, Senapi di Broccolo Selvatico, Olio all'Arancia**

This elaborate pasta dish is a signature creation from **Ein Prosit** in Tarvisio, Italy, as featured on the program *Cosa mangiamo oggi?*. It represents a modern, multi-component interpretation of coastal Italian flavors, reimagined in an Alpine setting.

The dish centers on a concentrated *ristretto* (reduction) of grouper (*cernia*), which provides a deep, savory seafood base. This is paired with both green and red lemons (*limoni verdi e rossi*), offering a complex citrus brightness. A key textural and flavor element is the *spuma di topinambur*—a light, airy foam made from Jerusalem artichokes, which adds earthy sweetness. The dish is further defined by the dramatic use of *nero di seppia* (squid ink), which colors the pasta black and imparts a subtle brininess. A *cuore di tonno* (tuna heart) provides an intense, umami-rich focal point, while *senapi di broccolo selvatico* (wild broccoli mustard) introduces a peppery, bitter contrast. Finally, *olio all'arancia* (orange oil) ties the components together with a fragrant, citrusy finish.

A great version of this dish is distinguished by the perfect balance of its many elements: the richness of the grouper reduction and tuna heart must be cut by the bright acidity of the lemons and the bitterness of the wild broccoli mustard, while the squid ink and orange oil provide a harmonious, aromatic backdrop. The Jerusalem artichoke foam should be light and ethereal, preventing the dish from becoming overly heavy.