We could not do that to close this our review of Restaurants Against the Hunger with a good dessert. And so be it! We offer you the Soft Patata Bologna PDO created by La Porta Restaurant. In Bologna, clear! Do not know yet what are the Restaurants against the Hunger ??? They are those who have joined the Action against Hunger campaign, which lasts until December 31: for each dish (or menu) supportive, 2 euros go to support of undernourished children.
The "Soft Bologna Potato PDO, Montenegro, chocolate and crunchy almonds and hazelnuts" It is included in the solidarity tasting menu "Sapori Ricercati e Ritrovati": local subjects, such as the Bologna PDO potato. But also the Montenegro: yes, just the bitter, which since 1885 is produced in the province of the Emilian capital. And then the onion of Medicina, the char of Corno alle Scale, the curly tomato from Parma and more. "Our guests choose the supportive menu because they can to reconcile an act of solidarity with a product of the sought territory"- explains Vincenzo Saladino, manager of the refined restaurant in Bologna (which also offers a Bistro next door and a large one cigar room).
"Considering the potato a prevailing element of the main courses salty and regional, we wanted to enhance its qualities in a dessert, marrying it with a local bitter "- he says the Chef, Lorenzo Venturelli. And here is the recipe.
The Soft Patata Bologna PDO, Montenegro, chocolate and crunchy almonds and hazelnuts
Potato pie:
Dark chocolate 150gr
Butter 80gr
Flour 00 20gr
Dry crushed potatoes 10gr
Medium eggs 2
Yolks 1
Powdered sugar 90gr
Vanilla pod 1
Cane sugar as needed
Assemble everything together in a planetary mixer and pour into buttered cups and sprinkled with cane sugar to cook in a ventilated oven at 170 ° C and 20% humidity for 10 minutes.
foam:
Boiled potatoes 100gr
Cream 10gr
Hot paraffin 15gr
Heat the cream and pour over the boiled potatoes with the proespuma; mix and siphon with 2 fillings of cream.
Crisp:
Milk chocolate 150gr
Butter 20gr
Dried fruit to taste 50gr
Bring in the tempera the milk chocolate at 45 ° c, cool to 27 ° c and heat again at 30 ° c. Add coarsely chopped butter and dried fruit.
Salsa Montenegro:
Montenegro 100gr
Agar agar 1gr
Heat Montenegro and add the agar agar mixed with a little sugar, bring to a boil and cool for a day. Later mix slightly.
Pearls Montenegro:
Montenegro 100gr
Agar agar 5gr
Sugar to taste
Cold seed oil for spherification as required.
Use the same procedure as the sauce except for cooling, which is obtained with the thermal shock of cold seed oil: with the help of a syringe without a needle, pour small drops into the oil in a high carafe. Wash the pearls.
Plating:
Pour a little sauce as a base, put the hot cake and foam with pearls over it. Garnish with crisp.
When you go out to eat during these holidays, choose a supportive restaurant! You will do good to you and to a child who is hungry. Choose La Porta Restaurant or another of the Restaurants against the Hunger near your home.
Carra Traverso Saibante
December 2018
DISCOVER SALE & PEPE COOKING COURSES
