Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
Gnocchi Plantains 500g Water 120ml Cassava starch 70g Salt Qb Urucum powder 3g Brazil nut oil 20ml Burnt butter Butter 200g Banana leaf oil Banana leaf 20g Brazil Nut Oil 60ml Banana shell 6 unids Banana skin Mashed banana 100g Sea salt Qb Nut Brazil nut 30g
Nhoque Roast the unpeeled plantains in the oven at 180 º C for 10 mins. Remove the shell, and the shell keep. Process the bananas to turn a very smooth puree. Season with salt. Mix the tapioca starch with water and set aside. In a pan, cook the mashed banana, and slowly add the tapioca starch, stirring constantly. Add the oil and the urucum powder. Remove from heat and store in refrigeration. remove from the refrigerator and give the desired format.
Burnt Butter Place the butter in a skillet and cook until caramelized. She will stay with brown tone and flavor of nuts.
Banana leaf oil Toast the banana leaf on a skillet and set aside. Mix the toasted banana leaf with the oil and put into a vaccum bag. Cook it for 40 mins a 50ºc. set aside. Banana shell Coloque as cascas de banana abertas em uma assadeira e leve ao forno para secar por 40 mins a 130ºc.
Banana skin In a silpat, place the mashed banana and spread until very thin. Season with salt and bake in an oven at 120 º C for 40 mins
Finishing In the banana peel, place portions of banana gnocchi, drizzle with burnt butter, banana leaf oil and garnish with the banana skin and grated nuts.
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