Ingredients
Onion: 10 g, peeled, finely chopped
Butter: 10 g
Milk: 100 ml
Cream: 100 ml
White bread: 3 crustless slices
Mustard: 20 g
Radishes: 3 g, grated
Salt: To taste
Albert sauce: 260 g
Ricotta cheese: 70 g
Milk: 30 g
Egg whites: 1
Salt: To taste
Milk: 200 g
Almond syrup: 40 g
Cornstarch: 3 g, diluted in water
Salt: To taste
Tomatoes: 1
Salt: 1 g
Sugar: 1 g
Celery: 2 stalks, strings removed
Coffee: 1 g, ground
Salt: To taste
Olive oil: To taste
Radish recipes: Italian chef Davide Oldani's radish on a spoon, a playful vegetables and cheese appetizer
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.
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.
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.
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.
