Black pepper artichokes with Grana Padano cream, to whet the palate
A sensory experience with few significant ingredients and practical steps. A dish with a strong flavour and personality, able to best express itself between the burners of an AkB_08 Arrital.
For the artichokes: 8 artichokes, salt, extra virgin olive oil, 1 clove of garlic
For the Grana Padano fondue: 125 g of milk, 125 g of cream, 100 g of grated Grana Padano aged 30 months
Extra ingredients: 20 thin slices of Grana Padano, black pepper ground with mortar
Clean the artichokes, removing the hardest leaves and the thorns, then salt them and cook them in a saucepan with a drizzle of oil and the unpeeled garlic clove, wetting with a bit of water until fully cooked.
For the Grana Padano fondue, pour the milk and cream into a saucepan and boil until the initial volume is reduced by half. Add the cheese and blend until smooth.
For plating, pour a bit of fondue onto the centre of a dinner plate, lay the artichokes cut into wedges on top of it, and complete with slices of Grana Padano cut in the moment and a sprinkle of black pepper ground with mortar.
With an enveloping and modern flavour, guests are invited to a journey into taste that amazes and at the same time makes you feel at home, surrounded by your own affections and the discreet and aesthetically refined functionality of an AkB_08 Arrital.