Cheesecake “cacio e pepe” on salted peanut biscuit, candied pumpkin sphere, savoy cabbage fondant and kale
x4
Ingredients for 4 people
For the “cacio e pepe” cheesecake:
100g of “00” flour
45g of chopped butter
30g of beaten egg
10g of water
Chopped peanuts to taste
Salt to taste
200g of spreadable fresh cheese
200g of Sugosi® “I Grandi Classici” Cacio e pepe sauce
1 sheet of food gelatine
For the candied pumpkin sphere:
100g of roasted pumpkin pulp
5g of food jelly
For the savoy cabbage fondant and kale:
200g of cleaned and washed savoy cabbage leaves
200g of cleaned and washed kale leaves
10g of chopped white onion
1 tablespoon of EVO oil
10 laurel leaves
Vegetable broth to taste
Salt, white pepper to taste
Procedure
In a bowl, mix the butter with the flour and a little salt. Add the chopped peanuts, egg and water and mix well. Leave to rest in the fridge.
Roll out the dough with a rolling pin, cut out discs and bake in the oven until golden brown.
In the meantime, mix the cream cheese spread with the Sugosi® Cacio e Pepe Sauce that has been previously tempered, to which you will have added the sheet of food gelatine previously soaked in cold water and squeezed out.
Make small cakes with the salted biscuit base and leave them to rest in the fridge.
Blend the roasted pumpkin flesh with the food gelatine.
Form into small spheres and place in the refrigerator.
In a saucepan with oil, add the chopped onion, a laurel leaf and after a few seconds the roughly chopped savoy cabbage. Leave to gain flavour, cover with vegetable broth and cook for a few minutes.
Remove the laurel leaf and blend with an immersion blender.
Repeat the process with the kale leaves.
Arrange the cheese cakes on plates, pour over the resulting savoy cabbage and kale creams, garnish with pumpkin spheres and decorative laurel leaves.
SUGGESTIONS:
The amount of Cacio e pepe sauce Sugosi® can vary according to the intensity of flavor you want to get. This dish can also be enriched with meat to taste according to the Christmas tradition.
