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Gnocchi
Blend the ingredients in a mixer. Once mixed, leave the paste to stand for 6 hours in a fridge. Make the gnocchi so they weigh 12 g each. Cook the gnocchi for 2 minutes in salted boiling water; brown in hazelnut butter foam. 
 
Parmigiano Reggiano Cream 

Infuse the chopped parmesan in a mix of milk and cream the day before. Cook the...

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Gnocchi
Blend the ingredients in a mixer. Once mixed, leave the paste to stand for 6 hours in a fridge. Make the gnocchi so they weigh 12 g each. Cook the gnocchi for 2 minutes in salted boiling water; brown in hazelnut butter foam. 
 
Parmigiano Reggiano Cream 

Infuse the chopped parmesan in a mix of milk and cream the day before. Cook the chopped onion and garlic in a pan. Add two onions to the recovered milk and cream. Once the milk is hot, add in the cheese and stir well. Sieve and emulsify. Check the seasoning.  

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Ingredients 4 persons
  • 1 kg breadfruit (cooked in a wood-fired oven)
  • 120 g breadfruit flour
  • 2 whole eggs
  • 110 g truffle paste
  • 10 g salt
  • 5 g Espelette pepper
  • 800 g cream
  • 200 g milk
  • 300 g parmesan
  • 1 onion
  • 1 bulb garlic.
Recipes. The Cook & Chef Institute