Recipe Dolce Vita

To prepare this dish

Ingredient list

Sorrel Cream

50 g Elle & Vire gourmet butter 82% fat
4 bunches fresh sorrel
40 g Excellence whipping cream 35% fat
SQ salt
SQ pepper

Parmesan Cream

500 g Excellence whipping cream 35% fat
80 g grated parmesan
SQ salt
SQ pepper

Garnish

240 g Burlat cherries
SQ salt
4 sorrel leaves
2 baby fennel bulbs
16 red radishes
20 g water
1/2 lemon
300 g button mushrooms
160 g wild asparagus
70 g Elle & Vire gourmet butter 82% fat
SQ ground black pepper

Milanese Schnitzel

8 veal escalopes
150 g eggs
120 g flour
150 g breadcrumbs
80 g Elle & Vire Professionnel® Gourmet Butter 82% fat
SQ salt
SQ ground black pepper

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sorrel Cream

   Melt the butter, add the sliced sorrel leaves, simmer until the sorrel melts into the sauce. Blend with cream and season with salt and pepper.
2. 2

   Parmesan Cream

   Reduce the cream by half, add the Parmesan, mix together well, blend, season with salt and pepper if required. Keep warm.
3. 3

   Garnish

   Pit the cherries, and slightly stew them in 20 g of butter. Cook the wild asparagus in 20 g of butter. Clean and wash the button mushrooms, cook in 30 g of butter, juice of ½ a lemon and water, season with salt. Reduce all of the cooking juices with the mushrooms, stir to brown the mushrooms. Clean and finely slice the radishes and fennels, and reserve in iced water. Finely slice the sorrel leaves.
4. 4

   Milanese Schnitzel

   Season the cutlets with salt and pepper, dip in flour, then egg, and lastly coat in fine fresh breadcrumbs. Fry in the butter.
5. 5

   Assembly

   Begin plating with the escalope, both creams, and finish with all the other garnish ingredients.

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A few words about the author…

Pierre Gagnaire

Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.