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
For 4 people
200 g of macaroni 1 egg yolk 3 egg whites 10 g of sugar Pecan nut ice-cream candied orange zest Pecan nut crunch
Boil the pasta in a little slightly salted water and cook until all the water has been absorbed. Use a blender to achieve a consistency like thick patisserie cream. Fold the yolk and the egg whites whisked into firm peaks with the sugar into the mixture. Cook in the oven at 230 °C for about 18 minutes.
Serve with a quenelle of pecan nut ice-cream, candied orange zest and pieces of Pecan nut crunch.
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