Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare
For the Grana Padano Mousse: 150 ml milk 75 ml vegetable broth 150 ml cream, whipped 50 g mascarpone 225 g Grana Padano, grated 1 lemon, 4 gelatin sheets Thyme, rosemary, black pepper to taste For the grappa potatoes: 5 big potatoes 2 peppers (red & yellow) 2 red onions 250 g Grana Padano (over 16 months) grated 50 g olive oil 25 g capers 100 g mushrooms, diced 50 g crème fraiche/sour cream 100 ml Grappa 700 g fresh spinach (baby leaves preferably) For the spinach: 700 g fresh spinach (baby leaves preferably) 25 g butter 50 g hazelnuts (or pine nuts) 1 clove garlic For the beef tartare: 500 g best beef, finely chopped 40 g chopped gherkins 25 g finely chopped shallots 2 egg yolks, 2 crushed sardines 1 tbsp olive oil 1 tbsp Ketchup, 1 tsp mustard Tabasco, salt&pepper, dried marjoram
For the Grana Padano Mousse: Bring the milk with the vegetable broth, thyme and Grana Padano to boiling point, stirring. Then turn the heat off. Leave for 30 minutes and then sieve the liquid. Soak the gelatin sheets in cold water, squeeze and add them to the warm milk mixture to dissolve. Fold in the mascarpone and the whipped cream. Fill small, with cold water, wetted, ramekins with this mixture and cool for at least 4 hours.
For the grappa potatoes: While the mousse cools, boil the potatoes until nearly cooked through, cut in half, and scoop out most of the inside. Mix the scooped out potatoes with 125g Grana Padano and the remaining ingredients to make a filling. Fill the mixture into the hollow potatoes and sprinkle with 125g grated Grana Padano. Cook in the oven at 180 ° C for about 15 minutes.
For the spinach: Fry the shallots and garlic in a little butter with the hazelnuts (or pinenuts). Remove garlic then add spinach and toss until just wilted. Season. For the tartare: Mix all ingredients together. If extra seasoning is needed add lemon juice…. Prepare the plates as in the photo.