Ingredients for 4 people
400 g Amichetti ai formaggi bio
400 g fresh spinach (leaves)
1/2 clove garlic
10 g extra virgin olive oil
5 g butter
2 sage leaves
salt to taste
100 g Parmigiano Reggiano cheese
2 red beets
oil for frying to taste
Procedure
To prepare the crispy portion of the dish, thinly chop beets with a mandoline slicer and fry in hot oil, dry crispy petals on paper towels. Grate Parmigiano cheese. Heat a non-stick pan and pour a veil of Parmesan on the hot surface of the pan, let it colour quickly, until the melted cheese begins to solidify; then remove the wafer from the pan and place it on baking paper. Let cool until it becomes crisp.
Quickly blanch spinach in boiling salted water. Drain leaves. Set cooking water aside. Blend spinach with part of their cooking water, add extra virgin olive oil.
Melt butter in a pan with sage leaves and a pinch of salt. Boil Amichetti ai formaggi bio in plenty of salted water. Dress the plate with hot spinach emulsion. Drain Amichetti and quickly roll them in a pan with butter and sage.
Carefully place Amichetti on the plate with the spinach sauce and sprinkle the top with crisp fried beet petals and coarse crumbs of crispy Parmigiano wafer.
Riccardo carnevali advanced training chef – fic.
