Denis Martin
Turnips with sheep yogurt mousse and nasturtian leavesby Christian Puglisi
Dall'Italia Sempre più viaggi di gusto! Cosa ci ha spiegato il Rapporto sul Turismo Enogastronomico Italiano 2023
For 6 people
For the garlic oil 500 g of garlic 1 l of olive oil
For the herb oil 20 g of thyme 20 g of sage 20 g of rosemary 20 g of parsley ½ l of olive oil
For the consommé 1 l of water 200 g of dried shiitake mushrooms (lentinula edodes) 30 g of onion chopped using a mezzaluna chopper 2 pieces of pimenta de Cheiro (a variety of aromatic pepper) 50 ml of red wine vinegar 100 ml of tucupi (cassava extract) 5 sprigs of coriander salt
For the sautéed mushroom 30 g of shimeji mushrooms (lyophyllum shimeji) 30 g of shiitake mushrooms (lentinula edodes) 30 g of button mushrooms 20 g of yamabushitake mushrooms (hericium erinaceus) 20 g of pleurotos eryngu mushrooms 20 g of nameko enoritake mushrooms herb oil garlic oil salt and black pepper
For the forest herbs 1 bunch of Pará basil 1 bunch of Pará chicory 1 bunch of jambu (eugenia jambolana) 1 bunch of amaranthus leaves
For the garden herb garnish 3 chive stems 1 sprig of chervil 1 sprig of curly parsley 1 sprig of basil 1 sprig of coriander 1 sprig of flat leaf parsley beetroot sprouts sorrel sprouts wild rocket sprouts valerian sprouts wormseed sprouts (chenopodium ambrosioides) jambu flower (eugenia jambolana) herb oil
For the garlic oil Release the cloves, leave them to soak in a pan of hot water for about 5 minutes, drain and skin. Blend with the oil and place in the fridge.
For the herb oil Leave the ingredients in infusion in the oil at 80° C for about 1 hour, then filter.
For the consommé Cook the dried shiitake mushrooms on a low heat for 40 minutes with the water and vinegar. Leave to rest for an hour, add the onion, the tucupi, the pepper, the coriander and salt to taste. Keep hot for 5 minutes, filter and set to one side.
For the sauté Slice the mushrooms very finely. Toss them in a pan with some garlic oil, setting some raw slices aside to garnish the plate. Add the chopped forest herbs and the herb oil. Place the mushroom sauté in the centre of a bowl, dress with the garden herbs and raw mushrooms. Sprinkle with black pepper and pour over the consommé when ready to serve, using a gravy boat or a jug.
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