vegetables, potato crunchy and new grass
Mise en place
Potato n. 2
Rosemary as needed
Peel the potatoes and cut them in two parallelepipeds. Cut
thinly the potatoes with the slicer to obtain some transparent
rectangles, place them on a plate with oven paper, putting
lightly one on the other. Let season wit a bit of olive oil,
salt and rosemary. Bake at 120°C for about 15 minutes, wrap them
round a parallelepiped shaped molden (steel mould) and let them
dry for some hours.
Peeled vegetables: baby carrot, baby fennel, baby aubergine,
courgette, tomato, small onion, bieta, red potato, asparagus,
red turnip, lettuce heart, topinambur, snowpeas, artichoke,
broad bean and peas. Brown slowly the vegetables on the grill
with a bottom of garlic, rosemary, olive oil and pig lard; let
season the vegetables and grill them with a quickly cook.
Cuckoo-flower, yarrow, mugweed, Greek basil, red basil, lemon
basil, coriander, fennel, courgette flower, hyssop, lovage,
marjoram, mallow, lemon-balm, myrris, oregano, red shiso, daicon
sprouts, pea sprouts, rucola, burnet, rumex atroporpureo, savory.
Garlic, calendula, onion, elder, rosemary, tacete, rucola, sage,
daisy, lobelia, periwinkle.