Pinzimonio

Igor Macchia

INGREDIENTS

Grana Padano and ginger sauce
Grated Grana Padano
fresh cream
ginger juice

Mashed potato
potatoes
coarse salt
mascarpone
butter
salt
pepper

Preparing the plate
Belgian endive
radicchio gobbo
fennel
cardoon
celery
red peppers
yellow peppers
asparagus
Romanesco broccoli
cauliflower
sea urchins
cuttlefish ink
Maldon salt
black pepper
creamed cress
Grana Padano and ginger sauce
mashed potato
Pariani hazelnut oil

 

METHOD

Grana Padano and ginger sauce
Heat the Grana and the cream in a bain-marie. Flavour with the ginger juice. Filter through Chinoise sieve and keep hot for the preparation of the dish.

Mashed potato
Cook the potatoes, lay them on a bed of coarse salt and place them in the oven at 200 °C degrees for 60 minutes. Place the potatoes in a bowl, adding 20% of the butter and mascarpone. Season with salt and pepper and mash with a fork. Keep hot for the preparation of the dish.

Preparing the plate
Clean all the vegetables, cut them into the shape desired and plunge them into water and ice to crisp. Make up the dish, starting with a few drops of creamed cress, sea urchins, cuttlefish ink and the Grana and ginger sauce. Add the hot mashed potato, then the dried vegetables and brush with the hazelnut oil. Sprinkle with Maldon salt and pepper.

 

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Igor Macchia

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Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
A recipe presented at
Identità Milano 2010