Ingredients
-
500g vitellote potatoes
-
400g small potatoesrotzo are best
-
500g jerusalem artichoke
-
2 large leaves of kale
-
100g orange cauliflower
-
100g romanesco
-
fine saltto taste
-
extra virgin olive oilas required
-
pepperto taste
-
200ml white wine vinegaringredient for the acidulate
-
200ml white winetable wine, ingredient for the acidulate
-
200ml wateringredient for the acidulate
-
24g cane sugaringredient for the acidulate
-
16g fine saltingredient for the acidulate
Directions
A dazzling dish, flavoursome and colourful, combining seasonal, unusual ingredients.
Ingredients
| 500g vitellote potatoes | |
| 400g small potatoes | |
| 500g jerusalem artichoke | |
| 2 large leaves of kale | |
| 100g orange cauliflower | |
| 100g romanesco | |
| fine salt | |
| extra virgin olive oil | |
| pepper | |
| 200ml white wine vinegar | |
| 200ml white wine | |
| 200ml water | |
| 24g cane sugar | |
| 16g fine salt |
Steps
|
1
|
Wash the potatoes and artichokes thoroughly, and put them on a enamel steel baking tray. |
|
2
|
Put the potatoes and the bag with the broccoli into the oven, programming the following settings: |
|
3
|
After the first set, take the Vitellote potatoes and artichokes out of the oven, leaving only the small yellow potatoes. Also remove the cauliflower and broccoli and put them into a small bowl. |
|
4
|
Cut the artichokes into big pieces, then liquidize them with a stick blender, adding 100ml water, salt and two tablespoons of oil, to produce a smooth, tasty cream. |
|
5
|
Wash the kale leaves, oil and salt them, then place them on the enamel tray on a sheet of baking paper, and put them into the oven when the third set (the grill) starts. |
|
6
|
Spread the artichoke cream on a flat dish in a circle, and in the centre stack the crushed Vitellote potatoes, seasoned with oil and salt. |
|
7
|
On the violet cake, place the acidulated cauliflower and broccoli florets making a construction with the chopped yellow potatoes. Alongside the artichoke cream, place some pieces of toasted kale. Season with a drizzle of oil and coarsely ground black pepper. |
Loading...
