For the chanterelle mushrooms: Wash the mushrooms thoroughly under running water. Let them drain, then cut them into irregular pieces. In a pan, sauté the garlic; once browned, add the mushrooms and cook for about 4 minutes, seasoning with salt and pepper.
For the carrot cream: Wash the carrots, wrap them in baking paper, and bake at 160°C for 30 minutes. Once cooled, peel and blend them, adjusting the salt. For the Trentingrana air: Combine the ingredients in a pot and bring to a boil, remove from heat, and let rest in the refrigerator for 12 hours. Strain and emulsify with an immersion blender.
For the truffle mayonnaise: Combine all the ingredients in a Thermomix and blend until smooth.
For the sliced almonds: Toast them in the oven at 180°C for 6 minutes.
For the passion fruit reduction: Cut the passion fruits in half, extract the juice with all the seeds, and reduce by half in a pot. Once the Panciotti® are cooked in boiling salted water, drain and shine them by tossing them with an emulsion of butter and cooking water. After arranging them on the plate, add color with dollops of carrot cream, truffle mayonnaise, passion fruit, and chanterelle mushrooms. Finish the dish with a sprinkle of crunchy sliced almonds and sprigs of tarragon.
MATTIA PIFFER Recipe from volume III “Young Talents” for Divine Creations Curated by Elsa Mazzolini – La Madia Editore
