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The zen garden: saffron flavored potatoes with Speziato al tartufo

From the Chefs Alessio&Michele of NonSerialFood

Ingredients:
 

Potatoes from Trentino region

Saffron pistils from L’Aquila

Sweet-and-sour Tropea red onions

‘Speziato al tartufo’ cheese

Spices

Rosemary

Red beet

Pistachio's flour

 

Method


Prepare a mixture with grated red beet and pistachio flour. Freeze, then grate again and place a Silpat paper on it.

Put in the oven at 140° until the mixture becomes dry.


Prepare a court buillon with saffron pistils, laurel , juniper berries, cloves  and a pinch of salt. Immerse the potatoes previously  carved  or cut in slices.
 

Drain.


Carve potatoes and stuff with sweet-and-sour onions julienne cut and slices of ‘Speziato al tartufo’ cheese.


With potatoes’ slices, create a millefoglie with the same ingredients.


Put in the oven ,pre-heat to  160° ,for 4-5 minutes, until they are gratinè.


Arrange the beet ‘ground’ on the dish and lay down potatoes.


Flavour with a slightly smoky rosemary, burnt directly on the dish.

 

Cinnamon, saffron, truffle, sweet-and-sour, rosemary fumè..colors and perfumes for meditation in a zen garden of sweet red ground.


Questa ricetta รจ basata sul formaggio Speziato . Scopri tutte le ricette.