White capon stuffed with porcini mushrooms with ‘carbonara’ potato pie, blueberry air
Blend about one third of the capon flesh with salt, white pepper and a little egg white. Mix with Sugosi® Porcini mushroom sauce....
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Ingredients
- 800g of capon breast
- 200g of Porcini mushroom sauce Sugosi® “I Grandi Classici”
- 20 of fresh spinach leaves
- Salt, white pepper to taste
- Possibly pasteurized egg white to taste
- 4 medium-sized potatoes
- 100g of Carbonara sauce Sugosi® “I Grandi Classici”
- 100g of fresh cream
- 1 egg
- Salt to taste
- 200g of blueberry juice
- Egg white or soy lecithin to taste
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