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Quadrelli with Chianina beef meat and king oyster mushrooms, sweet garlic cream, and black cabbage powder

Code K117
Quadrelli con chianina e cardoncelli

Quadrelli con chianina e cardoncelli

Vedi Prodotto
Star recipes
Chef
Marco Stabile

Procedura

Blanch the garlic cloves, cut and removed of the germ, three times. Finish cooking them in milk, adjusting the salt. When blending, add the lavender. Cook the Quadrelli in salted water for about 2 minutes and flavor them in the sauce. Plate and add dots of black garlic purée and sprinkle with black cabbage powder.

Chef Marco Stabile for the Master Show event on November 7, 2016. Florence Uoll.

Ingredienti per 4 persone

20 Quadrelli with Chianina beef meat and king oyster mushrooms
1 head of white garlic
2 g lavender flowers for tea
200 g whole milk (soy milk is also fine)
20 g black cabbage powder (blanch, chill, and dry at 60°C)
50 g black garlic purée (blend with extra virgin olive oil)

Code K117
Quadrelli con chianina e cardoncelli

Quadrelli con chianina e cardoncelli

Vedi Prodotto

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