Grantortellone® with Ricotta and Spinach with Diced Weißwurst and Mustard Foam

Dice the Weißwurst and sauté them in a pan with a clove of garlic and a sprig of thyme. Cook the Grantortellone® with ricotta and spinach in salted water and then sauté them with the Weißwurst. In a pot, boil the mustard, broth, and sugar. Remove from the heat, and when it cools, add the remaining ingredients. Place the mixture in a siphon with 2 charges and keep it warm. Plate the Grantortellone® with ricotta and spinach with dollops of mustard foam and garnish with thyme and crumbled pretzels.

Umberto Massimo Goriza, Chef of the German delegation – fic.