Mammoli of purple potatoes Vitelotte, parsley, cauliflower foam, star anise, katsuobushi, and caviar
x4
Ingredients for 4 people
60 Mammoli of purple potatoes Vitelotte Divine Creazioni Surgital
1 bunch of parsley
1 cauliflower
500 g cream
500 g milk
1 star anise
30 g katsuobushi
30 g caviar
20 g butter
Oil, salt, pepper, broth q.s.
Procedure
Cook the cauliflower in pieces in milk and cream for about an hour, then blend everything in a Bimby, adding the liquid gradually; adjust the seasoning with salt and fill the siphon with two gas cartridges. Pluck the most beautiful parsley leaves, take a high-rimmed plate, cover it with plastic wrap, and grease it with extra virgin olive oil; place 20 leaves on it and brush them with a little extra virgin olive oil, then cook them in the microwave at maximum power in 10-second intervals until they become crystallized. Blanch the remaining leaves for 10 seconds in salted boiling water, cool them in ice water, and with the addition of extra virgin olive oil and sparkling water, blend them with a Pacojet. Blanch the Mammoli in salted boiling water until they float; emulsify the butter and broth in a pan, add the Mammoli, and toss them until creamy. Arrange them in the center; dot the plate almost entirely with the remaining elements in this order: parsley cream, grated star anise, cauliflower foam, caviar, crystallized parsley, and finally katsuobushi.
DAVIDE DE PRA AND ALESSANDRO BUFFA Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
