Alex Atala
Cloud of pennyroyal with asparagus and sesameby Stefano Baiocco
IG2023: ladies and gentlemen, the revolution has been served Breaking the rules on TV: food storytelling is not enough. We need life stories
1 whole marrow bone 1 heart, room temepratured 1 head of very nice winter cabbage cleaned from the outer leafs 1 good loaf of bread, a bit acidic and not to white, preferably a couple of days old iodine free sea salt
Place the marrow bone directly on the burning charcoal, let it cook for about five minutes. While the bone cooks, finely dice the heart. Open the bone and scoop out the marrow into a warm ceramic bowl, add the raw heart and cut some cabbage which should also be added. Serve the mixture with some toats prepared on a griddle over the charcoal and a litle salt.
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