Scrigni® with “Gorgonzola DOP” cheese and ruby chocolate
Scrigni® with “Gorgonzola DOP” cheese and Ruby Chocolate, with Fassona beef battuta and truffle, walnut crunch and kiwi jelly, liquorice powder and beetroot sauce
x4
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
Procedure
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.
