- 200g potatoes
- 200g beetroot
- 2 tbsp double cream
- Fresh ginger
- 200g Caciocavallo Silano P.D.O.
- Extravirgin olive oil (a/r)
- Salt (a/r)
- Mint leaves (a/r)
Boil or steam the root vegetables until very tender.
Peel the vegetables and separately whip them into stiff peaks with a hand whisk or in an electric mixer, adding the salt, the olive oil and cream.
Assemble the dish by spooning out the mixture with the help of two spoons.
Dress with olive oil and top with finely sliced caciocavallo and mint leaves.
Serve with grissini, Apulian taralli or bruschetta.