Balanzoni with Parmigiano Reggiano cheese with black cabbage juice, hazelnuts, and black truffle
x4
Ingredients for 4 people
HAZELNUT CREAM
250 g hazelnuts
125 g sparkling water
1 pc salt
2 g sherry vinegar
2 mandarins juice
BLACK CABBAGE JUICE
Black beard leaves
BLACK TRUFFLE SAUCE
100 g black truffle
50 g extra virgin olive oil
PINK PEPPER ESSENCE
Pink pepper
OTHER INGREDIENTS
Balanzoni with Parmigiano Reggiano cheese
Caramelized hazelnuts
Raw black cabbage for sautéing at the moment
Procedure
HAZELNUT CREAM
Put everything in a Pacojet jar, blend with a hand blender, and put it in a blast chiller. After 6 hours, start Pacojetting a minimum of 8 times. At the serving time, whip the cream with sparkling water and two drops of sherry vinegar.
BLACK CABBAGE JUICE
Wash the leaves thoroughly and remove the central part, pass the leaves through a Greenstar juicer, and collect the juice.
BLACK TRUFFLE SAUCE
Cook the truffle in oil over very low heat for 1 hour, let it infuse for 2 hours, cool it down, and blend it.
PINK PEPPER ESSENCE
Pass the pink pepper through a Greenstar juicer and collect the essence that comes out.
Place Balanzoni with Parmigiano Reggiano cheese on the plate, pour drops of hazelnut sauce and drops of black truffle sauce, finish with caramelized hazelnuts and drops of black cabbage.
Chef Lionello Cera for the Master Show event on February 27, 2017. Cavasagra di Vedelago (TV), Hotel Relais Villa Cornér della Regina.
