Potato quenelles with Balsamic Vinegar & Parmigiano Reggiano Carandini Glaze

Potato quenelles with Balsamic Vinegar & Parmigiano Reggiano Carandini Glaze

500 g boiled potatoes

250g ready-made cream of pumpkin

100g boiled beetroot

Extra virgin olive oil, salt and pepper to taste

150 ml Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano

Suggested match

Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

cad.

Method

Boil the potatoes until very soft. In the meantime, drain the beetroots and dry well with kitchen paper. Cut the beetroots into thin slices and place on a baking sheet. Dry in the oven as you would potato crisps at 160°C.

Drain the potatoes and leave to cool, then peel and mash. Season in a bowl with extra virgin olive oil salt, pepper and Carandini Glaze. Mould the quenelles using 2 spoons (3 per person) and place in a hot oven for 10 minutes at 160°C after removing the beetroot chips.

While the potato quenelles are cooking, heat the cream of pumpkin in a saucepan.
Remove the quenelles from the oven and arrange them like a flower in the centre of a soup plate or in a bowl with a rim

Carefully pour the cream of pumpkin onto the plate but without covering the quenelles. Garnish with the beetroot crisps at the centre of the flower and serve.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

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Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

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