The creations of great chefs

IL MIO A-DORATO CIBREO

Secondi

  • Difficulty medium
  • Preparation 40 minutes
  • Tipology second course
  • Portions 4

INGREDIENTS

  • 2 Jerusalem artichokes
  • 4 cockscombs
  • Vin Santo
  • Guinea fowl broth
  • Salt to taste
  • Extra Virgin Olive Oil
  • Edible 23 kt Gold Chef flakes

Preparation

Cut the Jerusalem artichokes into 3/5 mm thick slices, sprinkle them with olive oil, place them on a plate and bake them in the oven until slightly golden brown.

Blanch the cockscombs for 20 minutes and cook them with Vin Santo and a small amount of guinea fowl drippings until they turn a nice amber colour.

Plate the guinea fowl drippings, the slices of Jerusalem artichokes and the cockscombs generously sprinkled with Gold Chef flakes.

THE RECIPES OF MARCO STABILE