Potato Puree and Beet with Caviar
- 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.