Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

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: