Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
Rice 160 g of blended and finely sieved rice 400 g of cold water 6 g of Maldon salt 70 g of Grana Padano 10 g of extra virgin olive oil Red beetroot sauce 200 g of meat mayonnaise 70 g of reduced beetroot juice 3 g of Maldon salt Fried beetroot skin 3 large beetroots
Rice Mix the ground rice with the water and Maldon salt and place in a pan. Cook for 10 minutes, take off the heat and stir in Grana Padano and oil. Pour the cream into a 10 cm x 5 cm mould and chill. Cut the rice into cubes (2.5 cm x 2.5 cm) and fry gently in a non-stick pan.
Red beetroot sauce Mix the ingredients thoroughly in a suitable container.
Fried beetroot skin Wrap the turnips in the foil and cook at 150 °C for 5 hours. Scoop the pulp out with a spoon and leave the "skin" to dry in the oven at 60 °C for 6 hours. Fry the skin in seed oil at 190 °C and leave to dry thoroughly.
Place the beetroot sauce on the plate, followed by fried rice cubes and topped with fried red beetroot skin.
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