Recipe by Terry Giacomello: Potato Mille-feuille Stuffed with Cheese, Honey, Herbs and Spices
Ingredients for 4 servings
- 2 American potatoes
- 500 ml. water
- 200 gr. sugar
- 150 gr. spreadable soft cheese
- 40 gr. honey
- 50 gr. chicory roots
- 200 ml. water
- 20 gr. glucose
- 20 gr. mixed spices
- 10 melilot flowers
Method
For the Potatoes
Peel the potatoes and shape them into regular rectangles. Slice them into thin sheets of about 2 millimeters and set aside. Boil the water with sugar and immerse the potato slices. Once they're tender, drain them and place them in a dehydrator until they become crispy.
For the Cheese and Honey Cream
Whip the cheese with honey until the mixture is smooth and homogeneous.
For the Chicory Infusion
Boil the 200 ml. of water with glucose. Add the chicory roots, cover with cling film, and let it infuse for about 45 minutes. Strain through a sieve and let it cool.
Plating
Start by spreading the cheese and honey cream on the potato sheets. Layer the sheets with the cream in between, forming the mille-feuille. Continue with drizzling the chicory sauce, sprinkle the strong spice powder, and finish with garnishing the dish with the melilot flowers.
The photograph of Terry Giacomello is credited to Lido Vannucchi
