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The “Red turnip and almond sandwich with smoked swordfish and “stracciatella” cheese, saffron cream, almond crumble, raspberry coulis and Roman cabbage” is the delicious recipe of this month that was proposed to us by the restaurant Al Borgo (BL) in accompaniment to our sparkling wine Drusian Valdobbiadene DOCG Millesimato.
The course has several preparations, carefully created with seasonal raw materials such as red turnip, saffron, almonds, raspberries and Roman cabbage. Let’s see together the necessary and the procedure necessary to recreate this delicious recipe:
For the sandwiches (11-12 of 65gr):
450 gr flour 00
135 gr milk
125 gr water
35-40 gr red turnip powder
50 gr butter
20 gr sugar
13 gr fresh brewer’s yeast
10 gr salt
some lamellated almonds
In a planetary mixer add the sifted flour and turnip powder, sugar and warm water with the yeast dissolved previously inside it. Start kneading for about 3 minutes adding the milk a little at a time. Then add the salt and the slightly softened butter and continue to knead slowly for about 20 minutes. Ready the dough, let it rise for about 2 hours. After the leavening time, divide the dough into about 12 sandwiches of 65 gr each by placing them on a baking sheet to make them rise for another 80 minutes. Brush with milk and add lamellated almonds to taste. Bake the sandwiches in a static oven for about 10 minutes at 180 °C.
For the saffron cream:
250 gr milk
16 gr butter
16 gr flour 00
3 saffron sachets
Some salt and nutmeg
Prepare the béchamel sauce by boiling the milk with salt, nutmeg and combining, once ready, what has been obtained by mixing the melted butter and flour. Finally, once thickened, add the sachets of saffron to the béchamel sauce and adjust the flavor.
For the almond crumble:
275 gr chopped almonds
200 gr flour 00
200 gr butter
8 gr salt
In a planetary mixer add all the ingredients and mix to form a very grainy dough. Sprinkle it on a baking sheet and bake at 190°C for 10 minutes. Crumble everything with the help of a spoon and let it cool.
For the raspberry coulis:
250 gr raspberries
125 gr sugar
Blend the raspberries and cook them together with the sugar and lemon juice until it reaches a boil. Strain and allow to cool.
Once everything is ready, proceed to wash and care for the Roman cabbage. Boil it in salted water and, once cooked, drain and let cool in cold water and ice. Cut the cabbage into pieces and quickly sauté it in a pan with a drizzle of extra virgin olive oil.
Cut the sandwich in half, stuff it with swordfish and “Stracciatella” cheese and serve by combining the saffron sauce, the almond crumble, the raspberry coulis and the Roman cabbage to your liking.
As a decoration, we recommend the crunchy red turnip chips obtained by very subtly cutting the red turnips and frying them at 140 °C in seed oil.
Enjoy your meal!!
Restaurant „Al Borgo“, Via Anconetta, 8 – 32100 Belluno (BL) – Italy – Tel. 0437 926755 www.alborgo.to