Pancake, pickled French beans, sour cream, Grana Padano foam, pork cracklings
| Difficulty
Medium
|
Preparation  90 min
|
Servings for
4 people
|
Chef Urh Kapelar
Ingredienti
300 g potatoes
150 g Grana Padano (16 months)
600 ml whole milk
60 g lard
200 g pork cracklings
100 g sour cream (organic)
200 g French beans
1 egg yolk
salt and pepercorns
bay leaf
45 g proespuma (hot)
400 ml white wine vinegar
200 g caster sugar
Preparation
First, wash the potatoes and put them whole in the oven (170° C), for 40 minutes.
In the meantime, vacuum seal the milk and chunks of Grana Padano and put them in the waterbath (75° C) for 15-20 minutes.
After 15 minutes, mix the content with a hand blender, put it through a sieve and mix in the proespuma. We put the mixture in a siphon and mix it through with 2 cream chargers per bottle. Keep it warm.
Make a 3:2:1 pickle (water, white wine, vinegar, sugar), bring it to a boil with spices (bay leaf, pepercorns), put in the French beans (quartered) and boil for 2-3 minutes. Leave to cool.
Thinly slice the lard and put it between baking paper and leave it in the freezer. Take it out just before service.
When the potatoes are baked, half them and mash them together with the egg yolk and a pinch of flour. Season to taste with salt and pepper. Make 5-6 cm wide circles (50-60g). Shallow fry them in a pan with oil, drain and put on a tray, heat them up in the oven before serving.
To serve, put each hot potato pancake on the bottom of a plate.
Heat the french beans (30g per portion) through with some pork cracklings and put them on top of the potato.
Put a spoon of sour cream on top.
Cover everything with the Grana Padano foam. Put a slice of lardo on top of the foam.
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