Nashi in Lardo, Fried on Sweet Potato Puree, Ash and Salt

Summary

Ingredients

• 0.5 ½ Nashi pear (s)
• 4 slices bacon, (lardo)
• 1 tablespoon olive oil
• 0.5 ½ sweet potato (s)
• some Milk
• some cream
• some sea salt
• some pepper
• some galangal, ground
• some salt, (Black Hawaii-)

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Instructions

1. Cut approx. 2 cm cubes out of a nashi and wrap on all sides in lardo (wafer-thin Italian bacon, this was made from peruggia) and refrigerate. Just before serving, fry in a little olive oil on all sides.
2. Finely dice 1/2 sweet potato and cook it in a little milk until soft - the milk should have evaporated as much as possible. Puree with a little cream, sea salt, pepper and galangal.
3. Serving:
4. Put a little puree in a suitable spoon or something similar, place the nashi cubes on top and sprinkle with ash salt (black Hawaiian salt) as a topping.