Marc Lanteri, Chef a Michelin star in the extraordinary location of the Castle of Grinzane di Cavour, historic residence of Count Cavour, first president of the council of ministers of the new Kingdom of Italy, has arrived at the red star after an important journey that has seen him alongside some of the historical names of international haute cuisine: Alain Ducasse, Christian Morisset, Michael Rostang and in Italy go through the cornerstones of our great school such as Enzo Santin, Annie feolde, and Paolo Teverini.
Of French origin transplanted in Italy Lanteri in his cuisine reflects his international multiculturalism while studying the exaltation of the Piedmontese gastronomic tradition.
“The chef's dexterity – the inspectors of the Michelin Guide write about him – is easily denoted in the menus full of joints between Piedmont and nearby France, Marc's homeland. Creations that, in addition to satisfying sight, smell and palate, underline his dual approach to cooking, skilled in mixing the method and structure of the transalpine school, the learning acquired at the court of Ducasse, Morisset, Annie Féolde and the best raw materials of the territory. All observed from the privileged perspective of the Castle of Grinzane Cavour on the top of the town of the same name dating back to 1200, a fortress that was the home of Camillo Benso, and since 2014 a Unesco heritage site".
In conjunction with the International Alba White Truffle Fair which lasts for two months and attracts visitors and enthusiasts from all over the world, Lanteri offers a Spuma of porcini mushrooms, poached organic egg and Alba white truffle, easy execution to keep for those who will go to the Alba Fair in this period and want to taste the precious truffles at home with the flavors of the recipe of a great starred Chef.
The recipe: Porcini mushroom mousse, poached organic egg and Alba white truffle
Ingredients for people 6
Mushroom foam
300gr Porcini Mushrooms 1 Shallot
300g Cream 35%
100 g fresh milk
100g vegetable broth
Extravirgin olive oil
Salt and Pepper To Taste
6 organic poached eggs
36g Alba White Truffle
Method
Wash the mushrooms and cut into small cubes and finely slice the shallot. In a non-stick pan, sauté the mushrooms together with the shallots in the extra virgin olive oil over low heat.
After the shallot becomes transparent and the mushrooms are cooked al dente, add the liquids, salt and pepper the mixture. At the end of cooking, pass through the cutter and filter with a sieve.
Pour the cream into a siphon. Load the siphon with 2 C02 cartridges and stir the mixture. Keep in a bain-marie at about 65/70°C.
Plating
Fill a hot bowl with the mousse and place the organic egg in the centre. Cover with the strips of Alba White Truffle and serve with toasted bread.
