Cooking time: 2,5 h
Ingredients for 2 portions:
- 1 Small Radicchio
- 1 Small Potato
- 1 Carrot
- 1 Bunch of Puntarella
- 1/2 Grilled Red Onion
- 2 Asparagus
- 2 Friggitelli Sweet Peppers
- 1 Cauliflower
- 1 Brussels Sprout
- Balsamic Sea Salt to taste
- Traditional Balsamic Vinegar of Modena Extra Vecchio to taste
Cut the raddichio into 4-6 pieces. Season it with Balsamic Salt, oil and basil. Place it onto a sheet of aluminum foil and cook in the oven at 180°C for 7 min.
Cut the potatoes into medium slices. Season them with oil, salt and rosemary. Fry on both sides in a nonstick pan.
Peel, cut and blanch the carrot in salted water. Once it gets soft, blend it with a drizzle of oil.
Wash and dry the puntarelle and season them with salt and oil. Blanch the leaves and blend them in order to obtain cream.
Cut 2 slices of onion and grill them in a pan.
Peel the asparagus stick and blanch it in salted water.
Cut open the friggitelli peppers, remove the seeds and cook in salted water for 3 minutes. Cool them in cold water.
Chop the Brussels sprouts and blanch them in salted water.
Cut open the cauliflower and blanch it in salted water.
Now it’s time to serve the dish! Here you can enjoy yourself, giving way to your imagination. Alternate the different consistencies of the fresh and cooked vegetables. Decorate with some berries and season with the Traditional Balsamic Vinegar of Modena.
The recipe created by the chef Umberto De Magistris @Mediterranean_Chef