Quadrelli with Chianina beef meat and king oyster mushrooms, Jerusalem artichoke and wasabi cream, coffee powder
x4
Ingredients for 4 people
Quadrelli with Chianina beef meat and king oyster mushrooms
250 g Jerusalem artichoke
500 ml milk
50 g butter
100 ml cream
50 g extra virgin olive oil
Wasabi (fresh, powdered, or paste)
Coffee powder
Rosemary
Procedure
Jerusalem artichoke and wasabi cream: Peel the Jerusalem artichoke and rinse under running water. Cook it for one hour in a pot with water and milk. Blend with cream, butter, salt, pepper, and wasabi. Cook the Quadrelli with Chianina beef meat and king oyster mushrooms. Separately, sauté additional diced king oyster mushrooms in extra virgin olive oil, add a cube of butter, and a little cooking water. Drain the Quadrelli and mix them in the pan. Place a strip of Jerusalem artichoke and wasabi cream at the bottom of the plate, arrange the Quadrelli and two pieces of roasted king oyster mushroom on top. Finish with a drizzle of Chianina sauce made from the meat bones and freshly ground coffee powder.
Chef Massimiliano Mascia for the Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S.Pietro (BO).
