Garden dish
Grilled seasonal vegetables, potato crunchy and new grass

Mise en place
Potato crunchy
Seasonal vegetables
Aromatic herbs
Edible flowers

Potato crunchy

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.

Seasonal vegetables
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.

Aromatic herbs
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.
 
Edible flowers
Garlic, calendula, onion, elder, rosemary, tacete, rucola, sage, daisy, lobelia, periwinkle.

Stefano Baiocco
www.villafeltrinelli.com