“AL SALTO” RICE AND FOIE GRAS
1 sachet saffron
1pc foie gras escalope
Salt and pepper, to taste
20ml beetroot juice
20g butter Flour/eggs/panko, to taste
Various seed oils, to taste
1 — “AL SALTO” RICE AND FOIE GRAS
Cook the rice with saffron and cream it with butter and parmesan. Roll out the rice in a baking tray to a thickness of 1 centimetre, allow to cool and then cup it with a round pastry cutter. Melt a knob of butter in a non-stick pan and sear the rice on both sides. Blanch the foie gras escalope and place the rice on the plate and the escalope on top of the rice.
2 — CHARCOAL AND BEETROOT RICE BONBONS
Cook the rice in the beetroot juice and stir in a little butter and Parmesan. Allow the rice to cool and form small balls of 30 grams. Freeze the balls, roll them in flour, egg yolk and charcoal panko. Fry the balls. In the meantime, prepare the parmesan cream by heating the cream and pouring it into a container with the grated parmesan inside, and blend it with a Minipimer (or mixer). Place the parmesan cream on the bottom of the plate and the bonbon cut in half on top.