Gagettino, foie gras Torcolato Grappa, pumpkin and chestnuts with vanilla.
Bring a pot of water to boil, place the gagettino in it, lower the heat and cook for a couple of hours.
In the meantime, set the oven to 180° and, when hot, put in a quarter of a pumpkin, wrapped in aluminum foil until it softens. Discard the peel and the seeds inside, and then crush the pulp with a fork.
Combine the water, the cream with a pinch of salt, a tablespoon of sugar , a Bourbon vanilla bean, the peeled chestnuts and heat on low heat for about 20 minutes.
At this point, drain some chestnuts, coarsely chop and sauté them in a pan with a little olive oil: simmer the remaining ones for another twenty minutes. Remove the vanilla bean and then blend together until obtaining a cream , mix an egg white, wait until cool and sift the liquid.
Heat a frying pan, without adding fat.
Cook the foie gras scallops for no more than 3 - 4 minutes each side, adding a shot glass of Torcolato Grappa at the very last moment.
Place the warm pumpkin soup on the bottom of the pot, place a hot slice of gagettino over it and some foie gras, cover with chestnut mousse with vanilla and finish the dish with sautéd chestnuts and the reduction of Grappa.
Recommended Grappa:
Poli Torchio d'Oro
- Ingredients:
350 g Foie Gras (4 scallops)
250 g Gagettino
150 g chestnuts
60 ml cream
30 ml water
1 Bourbon vanilla bean
An egg white
¼ Delica pumpkin (about 400 g)
1 glass Poli Grappa di Torcolato
Extra virgino olive oil
Salt, pepper and sugar - Author:
- Ristorante Tarantola - Appiano Gentile
- Typology:
- Second courses
- Preparation time:
- About 50 minutes
- Notes:
