Accompanies duck, pheasant, squab, and veal
Olive oil (for greasing)
2.5 kg of abalone without shells
1/3 cup of mascarpone cheese (55 g)
1/4 cup of water (60 ml)
1/3 cup of vinegar (80 ml)
1/4 cup of English mustard (60 ml)
1/2 teaspoon of ground cinnamon
1 tablespoon of grated ginger
1/2 teaspoon of paprika
Accompanies duck, pheasant, squab, and veal
Olive oil (for greasing)
2.5 kg of abalone without shells
1/3 cup of mascarpone cheese (55 g)
1/4 cup of water (60 ml)
1/3 cup of vinegar (80 ml)
1/4 cup of English mustard (60 ml)
1/2 teaspoon of ground cinnamon
1 tablespoon of grated ginger
1/2 teaspoon of paprika
Grease a large baking dish with olive oil. Reserve
Preheat the oven to 400°F (hot)
Cut the abalone into small pieces, distribute it in the prepared baking dish, and cover it with aluminum foil
Bake in the preheated oven until the abalone is tender (approximately 50 minutes)
Mash the abalone in a food mill and reserve
In a small saucepan, combine the mascarpone cheese and water and cook over high heat, stirring constantly, until the cheese dissolves (approximately 1 minute)
In a medium saucepan, combine the cheese sauce, reserved abalone, and remaining ingredients
Cook over high heat, stirring constantly, until you obtain a creamy and homogeneous mixture (approximately 10 minutes)
Transfer to a large serving dish and serve immediately
106 calories per serving
