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    Composition of Prosciutto San Daniele and red beets on Grana Padano puff

    4 people
    T340 min

    My Little Italian Kitchen


    • For the beetroot mayonnaise:
    • 1 Beetroot
    • 1 yolk
    • 210ml extra virgin olive oil
    • Salt
    • For the beetroot:
    • 2 Beetroot
    • Bunch of herbs: parsley, thyme, sage
    • Orange peel
    • Extra virgin olive oil & Salt
    • For the Grana Padano puff:
    • 300g Grana Padano
    • 300 ml Water
    • 1 sheet Gelatin
    • For the Grana Padano chips:
    • 100g grated Grana Padano
    • For the garnish:
    • Grana Padano, shaved
    • Prosciutto di San Daniele
    • Herbs


    STEP 1

    For the red beet mayonnaise:
    Cook the red beet in salted boiling water. Drain it, mix and pass through a sieve. Put the yolk in a bowl with a pinch of salt, the beetroot and blend the ingredients. Incorporate the oil gradually and emulsify.

    STEP 2

    For the beetroot:
    Cook the unpeeled red beets in salted water flavoured with the herbs and orange peel. Drain them and cut the red beets into round slices and small cubes. Season them with extra virgin olive oil and salt.

    STEP 3

    For the Grana Padano puff:
    Cut the Grana Padano cheese into pieces and put it in a vacuum bag with water. Close and bring it to a temperature of 80 degrees C for 4 hours.
    Add the gelatine sheet to the obtained mixture until it is fully melted and filter. Pour into a kitchen aid and whip to get a homogeneous and foamy mixture.

    STEP 4

    For the Grana Padano chips:
    Place spoonfuls of Grana Padano (circles of around 6cm) on a baking sheet and bake at around 160°C until bubbly and golden. Remove from oven and leave to cool on kitchen paper.

    STEP 5

    How to prepare:
    Draw a strip of red beet mayonnaise over the bottom of the dish. Place the Grana Padano puff and red beets over it.
    Complete the dish with Prosciutto di San Daniele, Grana Padano chips and herbs.