Matias Perdomo
Sweet and acid pomegranate with chirimoya ice-creamby Maria Josè San Román
In cantina Eminente: il rum dalla Cuba più vera, con la forza del coccodrillo
For the gnocchi 250 g of polenta flour 1 l of water 10 g of salt 30 g of oil 2 kg of semolina
For the garnish butter unrefined salt verbena thyme basil extra virgin olive oil
Minced beef
For the almond sauce 1 kg of almonds 700 g of ice 3 g of agar
Make up some traditional polenta. Leave to rest in the shape of cylinders under the semolina. After 8 hours, section and you will see that the semolina has created a coating around the polenta. Cook in boiling water for 3 minutes. Toss with the butter. Place on a plate with the minced beef dressed with oil and salt. Spoon the almond foam by the side, making it by blending the almonds with the ice and agar and passing it in the siphon with two charges. Finish with fresh herbs.
(482)