Soft Grana Padano Riserva, coffee, wholemeal bread and cardoncelli mushrooms
Ingredients for 4 people
For the Grana Padano foam.
- 500 g grated Grana Padano Riserva
- 250 g panna
- 250 ml whole milk
For the coffee vinaigrette
- 250 ml grapeseed oil
- 100 g granulated sugar
- 100 g apple cider vinegar
- 20 g instant coffee
To complete the dish
- 500 g cardoncelli mushrooms
- 500g rustic wholemeal artisan bread
- 300 ml apple cider vinegar
- thyme powder
- extra virgin olive oil
Procedure
- Bring the milk and cream to a boil, then remove from the heat, stir in the grated Grana Padano Riserva, and pass the resulting sauce through a chinois. Transfer the sauce to a siphon, pump twice, and store it at 52°C in a thermostatic bath (if you don't have a roner, place the siphon in a pot of water in a bain-marie, at 52°C).
- Bring 30g of water to a boil with the sugar and instant coffee, then cook until reduced to a smooth consistency; add the vinegar, then whisk the mixture with the grapeseed oil; transfer it to a baby bottle.
- Clean the cardoncelli mushrooms, dice them, and blanch them in 500 ml of water acidulated with 300 ml of apple cider vinegar for 2 minutes. Let them cool, season with a few tablespoons of oil, and set aside.
- Cut the bread into cubes and toast it in a pan greased with a drizzle of oil, until golden and crispy.
- Arrange the bread cubes and mushroom cubes on the bottom of the plates, cover them with the coffee sauce, then use a siphon to spread the soft Grana Padano Riserva on top and finish with a pinch of thyme powder.