Carmen Vecchione
D-Limousine belly salad with puntarelle and mustard by Gian Pietro e Giorgio Damini
Dall'Italia Prato Nevoso, montagna & cibo. Viaggio nella località del Cuneese che cresce anche grazie alla gastronomia
For 4 people
For the vegetables 4 wild radicchio leaves 4 Treviso radicchio leaves 4 Savoy cabbage leaves 4 kale leaves 4 cabbage leaves 4 cherry tomatoes
For the vinegar jelly 250 ml of dashi 25 ml of white balsamic vinegar 30 ml of soya 5 g of sugar 10 g of gelatine sheets
For the mayonnaise 2 egg yolks 125 g of seed oil 125 g of extra virgin olive oil 3 g of fir essence Salt Pepper
For the vegetables Place the leaves of the various vegetables, previously selected and cleaned, on a Gastronorm tray. Dry in a carbon-fuelled oven overnight at about 80 °C.
For the vinegar jelly Place the sheets of gelatine to soften in fresh water. When soft, drain them and add them to all the liquids poured into a pan. Bring to the boil, take off the heat, pour into a container and cool.
For the mayonnaise Blend the yolks, drizzling in the oil. Add salt and pepper to taste, then add the fir essence obtained by juicing some fresh fir tree needles.
Presentation Garnish the base of the plate with the mayonnaise and vinegar jelly and lay the dried leaves on top. Serve.
(482)
