Balanzoni with Parmigiano Reggiano cheese with black cabbage juice, hazelnuts, and black truffle

HAZELNUT CREAM
Put everything in a Pacojet jar, blend with a hand blender, and put it in a blast chiller. After 6 hours, start Pacojetting a minimum of 8 times. At the serving time, whip the cream with sparkling water and two drops of sherry vinegar.
BLACK CABBAGE JUICE
Wash the leaves thoroughly and remove the central part, pass the leaves through a Greenstar juicer, and collect the juice.
BLACK TRUFFLE SAUCE
Cook the truffle in oil over very low heat for 1 hour, let it infuse for 2 hours, cool it down, and blend it.
PINK PEPPER ESSENCE
Pass the pink pepper through a Greenstar juicer and collect the essence that comes out.

Place Balanzoni with Parmigiano Reggiano cheese on the plate, pour drops of hazelnut sauce and drops of black truffle sauce, finish with caramelized hazelnuts and drops of black cabbage.

Chef Lionello Cera for the Master Show event on February 27, 2017. Cavasagra di Vedelago (TV), Hotel Relais Villa Cornér della Regina.