06-03-2014

From Russia with love

This Grana Padano Millefoglie granted Iacchetta a place in the Taglio Internazionale project

Grana Padano Millefoglie with chanterelle mushroom

Grana Padano Millefoglie with chanterelle mushrooms and black truffle by Marco Iachetta, chef at restaurant Muzey in Moscow, Russia, and among the 6 emerging protagonists who competed during the first edition of Taglio Sartoriale Internazionale, organised by Consorzio di Tutela del Grana Padano in collaboration with Identità Golose

Adopted by Russia, and by Moscow to be precise, Marco Iachetta is among the most efficient ambassadors of Italian cuisine, thanks to his restaurant Muzey. On the occasion of the first edition of the Taglio Sartoriale Internazionale – The New Generation project, he presented the following recipe which granted him the chance to compete with colleagues from other countries – Japan, France, Germany and United States – to become Consorzio Tutela Grana Padano’s testimonial during the next edition of Identità New York 2014.

Grana Padano Millefoglie with chanterelle mushrooms and black truffle

INGREDIENTS
for the Grana Padano chips
80 g grated Grana Padano

From Marche region, born in 1979, Iachetta has been advised by his colleague Andrea Galli, chef at restaurant Cherry Mio, Moscow

From Marche region, born in 1979, Iachetta has been advised by his colleague Andrea Galli, chef at restaurant Cherry Mio, Moscow

for the potato cream with truffle
500 g potatoes with their skin
250 g milk
50 g butter
2 gelatine sheets
5 g truffle oil
150g fat-free yogurt

for the Grana Padano ice-cream
200 g 33% cream
150 g grated Grana Padano
50 g mascarpone
pepper to taste

for the Grana Padano cream
15 g flour
15 g butter
250 g milk
100 g Grana Padano
100 g cream
1 gelatine sheet
140 g chanterelle mushrooms
4 g garlic
20g extra virgin olive oil
3 g chilli pepper
30 g semi dried cherry tomatoes
20 g curly salad
5 g black truffle

METHOD
For the Grana Padano ice-cream

Put the cream and Grana Padano in a Bain-Marie, let the latter melt, then remove from the fire and add the mascarpone and black pepper. Put into the fridge. For the cream, prepare a béchamel with flour, butter and milk and then add the cream, the Grana Padano and the gelatine sheet – previously softened in water. Place the mixture into a 500ml syphon and charge twice. Leave to rest.

for the potato cream
Boil the potatoes together with their skins, peel them and then mash them with lukewarm milk in which you have melted the gelatine sheet (previously soaked in water), plus butter and fat free yogurt. Add the truffle oil and finally put all the mixture into a 500ml syphon and charge twice.

COMPOSING THE DISH
Place a Grana Padano chip on a dish, add 75 g of Grana Padano ice-cream and spread it all over the surface of the chip. Place another chip on top, and add 60 g of potato cream. Add a chip and again the Grana Padano cream, then place the mushrooms - previously sautéed with oil, garlic and chilli pepper. Decorate with cherry tomatoes and black truffle.


Dal Mondo

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Identità Golose

This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad

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