LP Perfect Pairings: LPCR with an Autumnal Garden by Michelin-starred chef, Gian Piero Vivalda

Autumn brings us so much fantastic ingredients: Pumpkin, truffle, cheese and rich root vegetables. This month Champagne Laurent-Perrier explored Italy and is delighted to share this recipe from Chef Gian Piero Vivalda of Michelin-starred Italian restaurant Antica Corona Reale. Bringing the best of Autumn to one dish it pairs perfectly with Laurent-Perrier Cuvée Rosé.

Laurent-Perrier Cuvée Rosé with an ‘Autumnal Garden’ (Roccaverano Mousse, Mashed Chestnuts, Pumpkin Sauce, Roasted and Fresh Vegetables)

Ingredients

Roccaverano Mousse D.O.P

250g Robiola de Roccaverano cheese

100g fresh Cream

Mashed Chestnuts

500g boiled and peeled chestnuts

10g diced carrots

10g diced celery

10g diced white onion

400ml milk

Extra virgin olive oil, to taste

Rock salt, to taste

Pumpkin Sauce

500g pumpkin

50g white onion

1 clove garlic

Rock salt, to taste

Extra virgin olive oil, to taste

1 litre Vegetable stock

Dehydrated & Roasted Vegetables

2 carrots

1 shallot

1 medium Porcini mushroom

1 egg

1 celery stalk

1 small beetroot

Black truffle

White truffle of Alba

Cortemilia hazelnuts

 

To Prepare:

Mix together the robiola cheese and cream at maximum speed in a blender for two minutes and set aside.

 

In a high- edged, oiled saucepan, brown 10g onion along with the diced carrots and celery. After a minute, add the chestnuts and leave on the heat for two minutes. Gradually add in the 400ml of milk, add salt to taste and simmer on a low heat for 45 minutes. Remove from the heat and blend the mixture at maximum speed for about 3 minutes.

Strain and let rest in the fridge for 2 hours or so.

 

Peel the pumpkin and cut into medium sized cubes. Peel and cut 50g of white onion into julienne strips. Sauté a clove of garlic in oil, add the onion and sweat it for a minute on low heat. Add the pumpkin and cook for another 5 minutes. Gradually add in the broth and cook, add salt as required, for another 30 minutes. Remove from heat and blend the mixture for 3 minutes at maximum speed.

 

Peel one of the carrots and the shallot. With the help of a mandolin, thinly slice them, and place in a baking tray lined with baking paper. Dry out in the oven at 85oc for 60 minutes to create fully dehydrated vegetables and once ready, set aside.

 

In the meantime, peel the mushroom, the remaining carrot, black truffle and celery stalk. Dice the beetroot and use a mandolin to thinly slice the others.

 

To plate:

Take a deep plate and with the help of a 8cm mold, form a circle with the Roccaverano Mousse. Dress the center of the circle with the mashed chestnut. Finally, distribute the fresh and dehydrated vegetables on top randomly, like a garden. Surround this with poured, hot pumpkin sauce and finish the dish with a sprinkle of chopped hazelnuts and shaved white Alba truffle.

Gian Piero Vivalda is Head Chef of Antica Corona Reale in Piemonte. An elegant two-Michelin starred restaurant at the foot of the Alps in Piedmonte celebrating 200 years of excellent cusisine this year. http://www.anticacoronareale.com

Recipe 2