Coarse Livar pâté with truffle, cherry vinaigrette and structures of beetroot
Ingredients (for 4 persons)
For the pâté
- 500 g coarse Livar pâté
- Bucket of pistachio nuts
- Winter or autumn truffle
For the cherry beer vinaigrette
- 100 ml olive oil
- 1 stick of vanilla
- 1 bottle of cherry beer
Other trimmings
- Round slices of cooked beetroot rubbed with aceto balsamic vinegar and rolled up in a tile fashion to form a rose;
- Slices of raw chioggia and yellow beetroot marinated with cherry vinaigrette;
- Cream of beetroot
- Pieces of cooked beetroot, glazed with aceto balsamico;
- Beetroot powder;
- Shiso purple
- Remove the pith from the vanilla and infuse in the olive oil. Leave overnight. Boil the cherry beer until it has thickened nicely. Then mix the vanilla oil with the infused cherry beer to make a runny vinaigrette.
- Cut slices of the pâté and build a sort of terrine with layers of pâté, pistachio and truffle slices. Press and cut slices to dress.
- Dress the ingredients on the plate.
Make this dish with...
Livar coarse pâté
€ 14,80
