Massimiliano Blasone
Anchovy "plin", pepper essence, Bettelmattby Marta Grassi
IG2023: ladies and gentlemen, the revolution has been served Una rivoluzione italiana in 40 piatti
120 g duck foie gras 200 ml earl grey tea 5 g lecithen 2 lyonnaise caramelised onion 500 g honey and ginger consomme 2.5 g agar agar
Bring the honey and ginger consommé up to the boil. Add the aga aga simmer for one minute, set the jelly on a gastronorm tray at room temperature. Once set, cut using a ring.
Make 200ml of Earl Grey tea. Add the 5g lecithin to the mix and blend using a stick blender to form a froth.
Pan fry the Duck Foie Gras and cook until soft.
Arrange all ingredients on the plate together placing the onion lyonnaise under the foie gras and froth on top at a slight angle.
(482)