Mammoli of purple potatoes Vitelotte, tender spring onions, sea urchins, and coffee
x4
Ingredients for 4 people
400 g Mammoli of purple potatoes Vitelotte
200 g finely chopped spring onions
50 g sea urchin pulp
100 g burrata
200 g vegetable broth
extra virgin olive oil to taste
white wine
salt and chili pepper to taste
5 g ground coffee
Procedure
Stew the spring onions with a drizzle of extra virgin olive oil, deglaze with white wine, vegetable broth, and continue cooking for an hour. Coarsely chop the burrata and add some chili powder. Blend the sea urchin pulp with some extra virgin olive oil. Cook the Mammoli in plenty of salted water, drain, and finish cooking in a pan adding the spring onions. Plate the burrata at the bottom of the dish, place the gnocchi on top, and finally, flavor everything with sea urchins and coffee powder.
Chef Andrea Bertarini, Master Show event, October 24, 2016. Lamone Tamborini Wines. Switzerland
