Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 4 people
7 small raw beetroot 1 spoonful of wine vinegar 1 teaspoon of cumin 2 oranges 65 g of cress 75 g of goat's cheese black pepper
The vinaigrette 1 spoonful of liquid honey 1 teaspoon of mustard 1 and a 1/2 spoonfuls of wine vinegar 3 spoonfuls of extra virgin olive oil salt
Wash the beetroots, place them in a pan with the cumin and wine vinegar and cook in the oven at 180 °C for about 2 hours. When cooked, peel them and cut into fine slices.
Peel and clean the oranges, removing the seeds and inner skins. Lay them on the cress arranged on the plates, top with oven-baked beetroot slices and garnish with slices of goat's cheese and pumpernickel croutons.
Dress with the vinaigrette, made by adding honey to the oil, vinegar and salt emulsion.
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