Sea Poem: Brudet & Ricotta Gnudi

1. Preparation of gnudi: Mix ricotta, Parmesan cheese, egg yolk, flour, nutmeg, salt, and pepper. Shape into small balls. Cook them in boiling water for 3-4 minutes, until they float to the surface.
2. Preparation of brudet: In a large pan, sauté the chopped shallot and garlic in olive oil until transparent. Add the langoustines with their shells and sauté until the shells turn red and aromatic (about 3-4 minutes). Flambé with cognac, then deglaze with white wine. Once the wine has evaporated, remove the langoustines. Peel the tails and set them aside - they will be added back just before serving to warm up. Return the heads to the brudet to continue cooking, then discard them just before serving. Shortly after, add the fish, shellfish, peeled tomatoes, and Hummer Lobster Demi-Glace Fond. Add thyme and simmer on low heat for 15-20 minutes, until the fish is tender and the sauce has thickened. Season with salt and pepper to taste.
3. Preparation of creamy polenta: heat the stock (or water) to a boil in a pot. When the liquid boils, very slowly add the polenta, stirring constantly. Reduce the heat to medium-low and cook the polenta, stirring occasionally, until thick and creamy (about 10 minutes). Add the butter, olive oil, and a sprig of fresh rosemary. Cook for another 2-3 minutes, stirring occasionally. Season with 1 teaspoon of salt and pepper to taste.
4. Final touch: Add the gnudi to the brudet and cook for another 2-3 minutes. Serve the brudet with gnudi and prawns alongside the creamy polenta with rosemary.

Chef's Tip: David-Francesco Komadina recommends keeping the langoustine shells as they add richness to the sauce. During cooking, they enhance the umami flavor, so don't discard them. For even deeper flavor, serve the brudet with a drizzle of extra virgin olive oil and fresh bronze fennel leaves.