Imbarcati in un viaggio di gioco unico con Pin-up Casino! Connettiti con noi attraverso il nostro link su ক্যাসিনো e immergiti in una varietà di giochi avvincenti e incredibili bonus. Inizia la tua avventura di gioco ora! Scopri come Everix Edge sta rivoluzionando il trading di Bitcoin con sicurezza ed efficienza. Library zlibrary project Mosbet
Top 10 best online casino sites from Outlookindia OLX88 Immediate Core: Canada's prime choice for investment learning

Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise

Claudio Sadler

For 4 people

1 egg
200 g of seed oil
Salt
60 g of 27-month of Grana Padano
10 scallops
30 g of amaranthus
400 g of Jerusalem artichoke
1 prized black truffle
1 teaspoon of balsamic vinegar
1 vanilla pod

Make a traditional mayonnaise with the eggs and seed oil. Add the grated Grana Padano and the balsamic vinegar, blend lightly in a processor to obtain a smooth consistency, with no lumps. Place the mayonnaise in a dispenser and store in the fridge.

Fry the amaranthus and place it on a sheet of kitchen paper. Clean and peel the Jerusalem artichoke and place it in a vacuum bag. Dress with extra virgin olive oil, salt, pepper and 1/8 of a vanilla pod, and steam for about 90 minutes. When cooked, tip it into a bowl and whisk energetically to obtain a rough purée. Spoon the purée into an icing bag and store it in the firdge (heat in a bain-marie before serving).

Cut the scallops into slices and dress them with oil, a little salt and lemon and leave them to marinate for a few minutes.

Presentation
Draw a grid on a plate using the Grana Padano mayonnaise and sprinkle with the amaranthus. Place 6 slices of scallop on the plate, fill with the Jerusalem artichoke purée and cover with 6 slices of black truffle. Dress with a little anchovy oil and serve.


 

LEGGI LA SCHEDA SULLA GUIDA 2019