"NEVER SEEN" appetizer
INGREDIENTS
Ingredients for 2 portions:
Potatoes puree:
- 300g Ginos puree preparation,
- 1l of water,
- 1l of milk,
- 100g of butter,
- 2 egg yolks,
- nutmeg and Parmisan cheese as requested.
Demi Glace broth:
- 1l of demi galce (100 gr Ginos demi glace + 1 lt water),
- 70g of butter,
- 70g of corn flour.
- 1 tin of Ginos "Mai visto" porcini mushrooms.
PREPARATION
- Pour the water in the pan, let it boil and add some salt.
- Remove the pan from the fire and add the fresh milk and the butter.
- Pour the Ginos puree preparation in and blend it until you obtain an homogeneous mixture.
- Add the two egg yolks, some nutmeg and the Parmisan cheese.
- Mix it until the mixture is homogeneneously coloured.
- Add some salt.
- Thicken the demi glace with the corn flour and the butter, blending it on the fire until you obtain a reduction without clumps.
- Open and drain the "Mai Visto" porcini mushrooms and cut them into cubes.
Compose the appetizer in this way:
Pour the potatoes puree in the cups, arrange some porcini mushrooms cubes on it and complete it with the "Fondo Bruno" demi glace reduction.