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
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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