Ingredients for 4 people
500 g of Grantortellone® with ricotta and spinach
2 Weißwurst
150 g of extra virgin olive oil
Garlic, thyme
Mustard Foam:
80 g of mustard
46 g of vegetable broth
1 teaspoon of coffee
15 g of gelatin
20 g of cornstarch
30 g of sugar
100 g of cream
Pretzels for garnish
2 siphon charges
Procedure
Dice the Weißwurst and sauté them in a pan with a clove of garlic and a sprig of thyme. Cook the Grantortellone® with ricotta and spinach in salted water and then sauté them with the Weißwurst. In a pot, boil the mustard, broth, and sugar. Remove from the heat, and when it cools, add the remaining ingredients. Place the mixture in a siphon with 2 charges and keep it warm. Plate the Grantortellone® with ricotta and spinach with dollops of mustard foam and garnish with thyme and crumbled pretzels.
Umberto Massimo Goriza, Chef of the German delegation – fic.
