Scrigni® with “Gorgonzola DOP” cheese and ruby chocolate

Code K138

Scrigni® with “Gorgonzola DOP” cheese and Ruby Chocolate, with Fassona beef battuta and truffle, walnut crunch and kiwi jelly, liquorice powder and beetroot sauce



Ingredients for 4 people

Fassona beef battuta with truffle

200g Piedmontese Fassona beef

10 g extra virgin olive oil

Salt, white pepper, to taste

Fresh white truffle 

Walnut crunch

45 g walnuts 

5 g walnut oil

7 g icing sugar 

1 g salt

Kiwi jelly

100g kiwi purée

1g agar

Beetroot sauce and liquorice powder

20g freshly squeezed beetroot juice

25g rhubarb extract 

15 g balsamic vinegar

15g sugar syrup

Orange juice to taste

Fine salt to taste

Thickener as needed

Liquorice powder to taste

Divine Creazioni® Scrigni®

12 Scrigni® with “Gorgonzola DOP” cheese and Ruby Chocolate

10g Mycryo cocoa butter 


Fassona beef battuta with truffle

Chop the Fassona beef with a knife. Season with oil, salt, pepper and truffle.

Walnut crunch

Immerse the walnuts in boiling water a few times. Leave to cool, then blend into a cream and add the other ingredients. Spread the mixture into a baking tin and put in the oven for around 30 minutes at 160°C. 

Kiwi jelly

Bring a little water to a boil with the gelling agent, and then pour it into the kiwi purée and leave to cool. Cut as desired or form buttons.

Beetroot sauce and liquorice powder

Mix all the ingredients except the liquorice powder, and thicken if needed.

Divine Creazioni® Scrigni®

Cook the Scrigni®, drain them and toss them in the pan with the butter and a little cooking water.

Pour the sauce onto the dishes, and arrange the seasoned Fassona beef tartare and the Scrigni®. Finish with the jelly, the walnut crunch and the liquorice powder. Add garnishes as desired.

Soft, rounded, crunchy, sweet, sour, savoury: this dish encompasses all of these adjectives!

The distinctive personality of the pasta filling, very unusual but still well-balanced, doesn’t shy away from eclectic flavours, textures and colours


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