Radish On A Spoon

Radish On A Spoon

Radish On A Spoon

Radish recipes: Italian chef Davide Oldani's radish on a spoon, a playful vegetables and cheese appetizer

April 1, 2012

Cuisine

serves for

4

total time

3 HR 10 MIN

ingredients

Onion
10 g, peeled, finely chopped
butter
10 g
Milk
100 ml
Cream
100 ml
white bread
3 crustless slices
strong mustard
20 g
radish
3 g, grated
Fine salt
To taste
Albert sauce
260 g
Cow’s milk ricotta
70 g
Milk
30 g
Egg white
1
salt
To taste
Milk
200 g
almond syrup
40 g
Cornstarch
3 g, diluted in water
salt
To taste
vine tomato
1
salt
1 g
sugar
1 g
Celery
2 stalks, strings removed
coffee
1 g, ground
salt
To taste
Olive oil
To taste

Preparation

Albert Sauce
In a small pot, sauté the onion in the butter, add the milk and let boil for 5 minutes.
Pour in the cream, bring to a boil.
Remove from fire and add the bread, then let rest before mixing in the mustard, the radish and the salt.
Run everything through a strainer and set aside.

Radish On A Spoon
With a mixer, whip the ricotta then add milk, the Albert sauce, the egg white and the salt and blend until smooth.
Divide the mixture in buttered moulds and cook in a bain-marie in the oven 120°C for around 20 minutes.
Keep warm.

Tomatoes
Wash the tomatoes, making a cross at the top and then blanch them in boiling water, drain and cool in ice water.
Peel the tomatoes and cut into 4 slices, remove the seeds and garnish with salt and sugar.
Dry in an oven at 67°C for around 2 hours.

Almond Water
Bring the milk to a boil, add the almond syrup and add in the cornmeal, adjust salt.
Slice the celery into think slices, dress with a bit of salt and oil.

Place the radish at the centre of a small bowl, the almond sauce, the tomato, the celery and a sprinkle of ground coffee.

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