Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
4 leeks 500 g unpazteurized milk 5 g calf rennet butter sage salt
Heat the milk very gentle until finger warm, curdle with rennet, let it sit for 10 minutes or until you get a clean break. Dice the now set curd in dices 3*3*3cm, leave them undisturbed in the whey that is now starting to be expelled. Steam the leeks until tender in 100°c. While steaming the leeks, very gently warm the curds and whey on the stove, it should be around 45°c when serving. Bush each leek with some very good butter and season with a litle sage salt, plate a cube of curdled milk and a litle pile with sage salt together with it.
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