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"Al salto" rice and foie gras & coal and beetroot rice bonbon

by Oscar Mazzoleni
Al Carroponte, Italy
 

Krug is pure emotion, beyond compromise. It is recognisability, year after year, it is style. It is the ‘soundtrack’ of the most exciting evenings of my life.

"Al salto" rice and foie gras & coal and beetroot rice bonbon

  • STARTER
    5 PERS.
  • timing
    35MIN
  • preparation time
    20MIN
  • Cooking time
    15MIN

INGREDIENTS

“AL SALTO” RICE AND FOIE GRAS
100g rice
1 sachet saffron
20g butter
30g parmesan
1pc foie gras escalope
Salt and pepper, to taste

BONBON
100g rice
20ml beetroot juice
30g parmesan
20g butter Flour/eggs/panko, to taste
Various seed oils, to taste

PARMESAN CREAM
100g parmesan
150g cream
 

RECIPE DEVELOPMENT

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.

The butter gives a fatty quality and crispness to the rice, which is balanced by the freshness of the Krug Grande Cuvée 170ème Édition. The savoury parmesan dances on the palate with the Champagne, while the intense aromatic persistence of the beetroot combines with its generosity of flavours and aromas.
 
Krug Grande Cuvée
Krug Grande Cuvée
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