Potato Puree and Beet with Caviar

Ingredients for 4 persons:
  • 50 g Ars Italica Calvisius Oscietra Royal Caviar
  • 200 g of potatoes
  • 100 g of beet
  • 1 dl of fresh cream
  • 10 g of butter
  • White pepper, and salt

Peel the potatoes and the beet, wash them, dice them, place them in a casserole and cook them for about 10 minutes starting from the boiling point.
Drain them and mash them with a potato masher.
Mix the puree’ with some warm cream, butter, pepper and salt. Place the puree’ on china spoons and top it with plenty of caviar.

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