Gastronomixs

Rocket obulato

These paper-thin obulato sheets are made from potato starch and are the perfect basis for creating an ultra-crispy garnish. 

Creation by Ollie Schuiling, Restaurant Kasteel Heemstede, Houten, the Netherlands.

Rocket obulato

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Ingredients

200

g

rocket

1

bag

obulato sheets

100

g

egg whites

As needed:

 

olive oil

As needed:

 

salt

Preparation method

  • Grease a baking sheet with olive oil.
  • Place the obulato sheets on the baking sheet.
  • Mix together the beaten egg whites and salt.
  • Spread the egg and salt mixture onto the obulato sheets.
  • Place the rocket on top of an obulato sheet and then cover this with another obulato sheet.
  • Dry in a drying oven at 60°C for two to three hours.

Serving suggestions

  • As a crispy component in a variety of starters.
  • As a snack with an aperitif. 
  • In a composition with components of tomato, aubergine, and lamb.

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