Zutaten für 4 personen
500 g Grantortelloni® ricotta e spinaci
2 Weißwurst
150 g extra virgin olive oil
garlic, thyme
MUSTARD MOUSSE
80 g mustard
46 g vegetable stock
1 teaspoon coffee
15 g isinglass
20 g starch
30 g sugar
100 g cream
brezel (German bagel) for decoration
2 siphon cartridges
Verfahren
Cut Weißwurst into small cubes and sauté them in a pan with a clove of garlic and a sprig of thyme.
Cook Grantortelloni® ricotta e spinaci in salted water and sauté them in a pan with Weißwurst. Place mustard, broth and sugar in a saucepan and bring to boil. Remove from heat and when cold, add the other ingredients. Insert in a siphon with 2 cartridges and keep warm.
Serve Grantortelloni® ricotta e spinaci with mustard mousse tufts and garnish with thyme and crumbled brezel.
Umberto Massimo Goriza German delegation chef – fic.
