Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
Parmentier – Agata potato 1 leek ½ a celery stick 100 g of potatoes 100 g of hot water 50 g of cream
Carbon – American sweet potato Potato Clarified butter
Gnocco – Franceline Chérie potato 100 g of potatoes 45 g of flour 3 g of salt butter hazelnut sage
Raw – purple potato Potatoes Sour cream Marjoram
Fried skin – Charlotte potato Potato skins Seed oil
Casey purée – Ratte potato 100 g of potatoes 30 g of bread 44 g of ginger juice 2 g of chives
Parmentier – Agata potato Gently fry the leek and the half stick of celery, add the potatoes cut into rounds and the hot water. When the potatoes are cooked, blend them with the cream and filter through a fine strainer.
Carbon – American sweet potato Cut the potato into cubes. Blacken all the sides of the cubes with a torch, soak in the clarified butter and cook in the oven at 90 °C for 40 minutes.
Gnocco – Franceline Chérie potato Knead 100 g of cooked potatoes with flour and salt. Shape the gnocchi and cook them in boiling salted water. Dress with butter, hazelnut and sage.
Raw – purple potato Peel the potatoes and cut them into julienne strips. Dress with sour cream and marjoram.
Fried skin – Charlotte potato Fry the skins in seed oil at 150 °C after leaving them under running water for 2 days.
Casey purée – Ratte potato Make a purée with the potatoes and the bread, dress it with the ginger juice and the finely chopped chives.
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