Ingredients for 4 people
20 Scrigni® with scampi Divine Creazioni Surgital
2 or 3 parsnips
80 g butter
50 g cream
28 trout eggs
50 g duck foie gras
40 g hooked black truffle
Procedure
Peel one parsnip and “pearl” it with a curved-blade paring knife; peel the remaining parsnips and cut them into small pieces. In a covered saucepan, stew the parsnip pieces with 25 grams of butter. When cooked, add the cream and salt, then blend everything until smooth and homogeneous.
Freeze the foie gras. Grate the truffle with a mandolin (or fine-grated grater), being careful not to press it and form 20 “tufts.” Cook the Scrigni in plenty of salted water, drain and sauté them with a little cooking water and the remaining butter.
Place the Scrigni on a serving plate and sprinkle with raw parsnip pearls. Use a squeeze bottle to create dots of parsnip puree, grate the frozen foie gras over the plate, and complete with the truffle “tufts,” each topped with a trout egg.
Pietro Montanari
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
