– 1 Beet
– 12 ravioli
– 2 limes
– 250 gr gorgonzola
– 300 gr fresh cream
– 50 gr butter
– Ponzu Sauce
We coarsely chop the precooked beet, place it in a glass using the cooking liquid in the package as well, and whisk it all together.
We place half of the cream in a saucepan, add the chopped gorgonzola and melt at a low temperature.
We sieve and place the resulting sauce in a bottle.
We cook the ravioli in water, take out and dry.
At the base of a plate we tassel with the beet sauce.
In a nonstick pan we melt some butter and cook the ravioli so that a crust can form, making them crispy.
We place the three ravioli in diamond shapes and make dots around them on the beet cream with the bottle.
On each ravioli we arrange a gorgonzola granules and zest (zest) of lime.
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
