Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
For 10 people
For the choucroute jelly sauerkraut juice (on sale in organic food shops) agar
For the Chinese cabbage (pak-choi) 10 medium-sized pak-choi leaves butter salt
For the red cabbage 250 g of red cabbage 50 g of red wine vinegar 80 g of water sauerkraut juice butter salt
For the smoked bacon fat salt 1 fine slice of handmade Alsatian smoked bacon fat
For the foie gras 10 duck foie gras scallops bacon fat salt and black pepper in mignonnette
For the juniper sauce duck juices juniper berries salt
For the garnish caraway seeds
For the jelly Heat the sauerkraut juice to 60° C, add the agar and pour into moulds. 10 g of jelly are needed for each portion.
Cut the pak-choi leaves in half lengthways, toss them in the butter with the fine strips of bacon fat and salt.
Finely slice the red cabbage, removing the hard ribs from the leaves, and add the vinegar and water. Cook and blend, adding 10 g of water if necessary. When ready to serve, whip lightly with the butter, adding a pinch of salt, and incorporate the sauerkraut juice.
For the bacon fat salt Place the slice of bacon between two baking sheets and cook in the oven at 130° C until it dries. Mince finely with a knife.
Toss the scallops in a frying pan and season with the bacon fat salt and black pepper in mignonnette.
For the juniper juice Place the crushed juniper berries in the duck juices, add salt and filter.
Position the stick of choucroute jelly on the plate and cover with the cooked cabbage, foie gras and a few caraway seeds, ringing with the red cabbage and adding the sauce.
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