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Beetroot Gnocchi

INGREDIENTS FOR 4 PEOPLE

BEETROOT GNOCCHI

  • 500 gr boiled red potatoes
  • 500 gr boiled old yellow potatoes
  • 2eggyolk
  • 600 gr flour „00“
  • 200 gr beetroot reduction
  • Salt, pepper

Mix all the ingredients together until the dough is homogenous. Let it rest for about 1 hour.

HORSERADISH FILLING

  • 500 gr cream
  • 150 gr horseradish paste
  • 14 gr Agar-Agar

Bring 300 gr of cream to boil and add the horseradish paste. Leave it to infuse for about 1 hour. Filter and add 200 gr of cream, agar-agar and bring to boil. Place the cream into silpat molds (half sphere) and freeze. Roll out the dough and place the frozen filling inside; shape like a turnip and freeze.

DAIKON CREAM

  • 500 gr daikon
  • 1 lt fresh cream
  • 1ltfreshmilk
  • Salt, pepper

Peel and cut the daikon cress in cubes. Bring t boil the milk and the cream. Add the daikon cress and cook for 2 hours. Mix and strain through a sieve.

BEETROOT ESCABECHE

  • 500 gr beetroot reduction
  • 30 gr red wine vinegar
  • thyme
  • garlic

Centrifuge the beetroots, season with apple cider vinegar and let simmer for 10/15 min. Filter through a sieve and add the xanthan, clarify the mixture using the vacuum machine.

BEER SOIL

  • 500 gr “puccia” bread
  • 600 gr beer
  • 4gr charcoal

Mix all ingredients for 5 minutes. Pour on a silpat and let it dry in oven at 55 c for 12 hours.

PLATING

Splash some of the escapeche on the plate. Sprinkle the beer soil on the plate and put 5 gnocchi on the soil. In the end put three quenelle of daikon crème on the plate.