For 4 people
Grana Padano cream 80 g of Grana Padano 40 g of cream Brushwood mousse emulsion 10 cl of milk 100 g of brushwood mousse 50 g of button mushrooms Quinoa Risotto 100 g of red Quinoa 20 g of butter 20 g of Grana Padano 10 cl of vegetable stock Jerusalem artichoke chips 100 g of Jerusalem artichoke Oil for frying Mousse 4 g of salt 100 g of flour 3 eggs 5 g of yeast 100 g of parsley 150 g of water 60 g of butter Winter vegetables and pulses 30 g of rutabaga 20 g of parsnip 20 g of crosne 30 g of yellow carrots 30 g of orange carrots 30 g of round turnips 40 g of salsify 20 g of Vitelotte potatoes 20 g of black horseradish Winter portulaca Oxalis Wild wood sorrel Yarrow 20 g of black truffle
Grana Padano cream Bring the cream to the boil, pour over the Grana and blend.
Brushwood mousse emulsion Leave the mousse and mushrooms in infusion in the milk for an hour. Taste and leave in infusion for a little longer if necessary.
Quinoa Risotto Toast the quinoa in a pan with a little butter, pour over the stock and proceed as for a traditional risotto. When the quinoa is cooked, stir in the butter and the Grana Padano.
Jerusalem artichoke chips Wash the Jerusalem artichokes thoroughly, wrap them in foil and cook in the oven at 210 °C for an hour. Cut the Jerusalem artichoke lengthwise, setting the pulp to one side to use later. Clean the skin and leave it to dehydrate. Fry at 180 °C, drain and set to one side
Mousse Heat the water and butter. Place the parsley in the beaker of a blender, pour in the boiling liquid and blend to obtain a smooth green mixture. Beat the eggs, add the flour and chemical yeast, making sure the ingredients are mixed thoroughly. Pour into the beaker of the blender and blend until the ingredients are smooth. Place everything in a siphon and add two gas charges kept in the fridge overnight.
Winter vegetables and pulses Peel, wash and cut all the roots from the pulses. Cook them individually, stewing them. Set to one side.
Cook the pulse roots in a pan with the butter. Place some quinoa risotto on four plates, laying the pulses, Grana Padano cream, mousse emulsion and parsley mousse on top, with the Jerusalem artichoke chips and a few scales of black truffle. Decorate with the winter herbs.
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