Ecole Hôtelier Valle d’Aosta
I want to go back to the 80s
My dish consists of two parmesan wafers made to keep two types of rice inside, one is made with a fondue of Gressoney toma cheese and sautéed and truffled mushrooms, the second is made with a green sauce with always seasoned songino together with sautéed and truffled mushrooms. Various “waste” have been used for this dish, in fact we can find almost blackened songino, Gressoney toma waste and homemade cream with our own milk.
METHOD
Prepare a broth in a saucepan to use it later for cooking rice. In another pot, start cooking the rice without anything after a couple of minutes add the broth ladle by ladle until almost ready, now stir in the butter and Parmesan. In a frying pan, spray some easy-to-use pasta maker and then add a spoonful of Parmesan and create a wafer. With an immersion blender, chop the songino with oil, truffle salt, pepper and garlic. In a pot, prepare the fondue by melting the cream and the Gressoney toma. Mix the mixture in two boules, the two rices with the two sauces and put it inside the Parmesan wafer and serve on a plate.
INGREDIENTS
• 70 g rice
• 30 g butter
• 100 g Parmesan
• 50 g toma
• 30 g cream
• 100 g songino
• Oil to taste
• T&C truffle salt
• Salt to taste
• Pepper as needed.
• 1 clove of garlic
Product
