Grantortelloni ricotta e spinaci con dadolata di weißwurst e spuma di senape

Ingredients for 4 people

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

Procedure

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.

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