Inspirations in the kitchen



  • Difficulty medium
  • Preparation 15 minutes
  • Tipology starter
  • Portions 1 person


  • For the mousse:
  • 300 g sprouted chickpea puree
  • 150 g Champagne
  • 125 g lactose-free cream
  • 8 g barolo vinegar
  • 4 g gelatin


Photo and recipe have the only purpose of presenting the product(*).

For the chickpeas:
Soak the chickpeas in plenty of water for 12 hours. Then drain them, lay them out on a damp twisted cloth and place them in a dark room. Moisten the cloth periodically
until the chickpeas have sprouted. Then sauté a shallot and make a “risotto” out of the chickpeas, basting them with chicken broth. Lastly, when ready to serve, tie them with the brains of the langoustine.

When it is time to plate the dish:
Grill the langoustine and cover it with a Gold leaf. Next to it, place the buffalo mozzarella cut into cubes of about 1 cm and the chickpeas. Cover the chickpeas with the room temperature mousse, taking care not to get it on the langoustine. Decorate the mousse with marigold flowers, begonias and lovage.

This recipe is a culinary tribute from yours truly Chef Filippo Saporito and my most trusted collaborator, Chef de Cusine Dario Messina.