Truffled three color hummus
Maurizio Ferrari
Menù Ingredients
40 g Cannellini beans, drained
40 g Romanesco Broccoli, steamed
40 g Pumpkin, roasted
5 g Garlic, chopped
to taste Salt and pepper
Serves 1
Blend the cannellini with 1/3 of the cream with truffle, season with salt and pepper. Blend the Pumpkin with 1/3 of the cream with truffle, season with salt and pepper. Blend the romanesco broccoli with 1/3 of cream with truffle, garlic, season with salt and pepper. Drizzle the evo oil and some salt on the pizza PALA and bake it at 230°C (450°F) for 5-6 minutes until crispy. Then cut it into wedges. Place the three types of hummus in three different sauce bowls, then garnish with a slice of truffle carpaccio on each one, and serve them with the crispy pizza wedges.
