Wir verwenden Cookies für die beste Nutzererfahrung. Es werden Cookies von Dritten eingesetzt, um Ihnen personalisierte Werbung anzuzeigen. Durch die Nutzung der Website stimmen Sie der Speicherung von Cookies auf Ihrem Gerät zu. Informationen zu Cookies und ihrer Deaktivierung finden Sie hier.
 
Schließen
 
Bester Preis
 

ARTICHOKES CREAM, SWEETBREAD AND MULLET

 
Welcome!
The recipe that we present today is an Artichokes Cream with Sweetbread and Mullet by Danilo Bortolin Chef at Ristorante “La Beola” at “Grand Hotel Majestic” located in Verbania Pallanza
The ingredients are:
Shallot
Mint and Ginger
Butter
Mullet
Sweetbread
Artichokes heart and artichokes Vegetable broth
EVO Oil alt and Pepper

Let’s begin with the Artichokes Cream, pour some oil in a pan, add some finely sliced shallot and some mint and ginger.
In the meantime leave the cut artichokes in cold water with lemon juice, then slice them and add them on the pan with high fire. Water it with some vegetable broth and let it cook for 10/15 minutes. Once cooked we’ll whisk it.
Now on to the second half of our recipe. Put some butter on a hot pan and roast the sweetbread without the external skin. Add some mint, ginger, salt and pepper, it should be crunchy on the outside and soft inside. We shall dry the excessive oil, and on the same pan we’ll quickly cook the mullet on the skin side and will warm up the artichokes hearts we previously boiled and dry everything from excessive grease.
Let’s finalize the dish: some spoons of the artichokes cream, add the minced sweetbread, then the mullets, the artichoke hearts, some mint and a few drops of EVO oil.
Zurück zum Magazin
 


Share
 
Verfasst von:
Danilo Bortolin, Chef