TORTA AL TESTO WITH FIELD HERBS AND LEMON
IngredIents
100 g type 2 flour
50 ml water
1 tsp baking soda
1 bunch of dandelion
1 bunch of wild chicory
100 g nettles
1 bunch of borage
100 g purslane
1 clove of garlic
1 lemon
Extra virgin olive oil
Salt
Borage flowers
Place the flour, water and baking soda in a planetary mixer with the hook attachment and knead until a soft dough is obtained. Let it rest for at least half an hour. If you prefer, you can also prepare the dough the day before, place it in an airtight container and store in the fridge.
Roll out the dough into a circular sheet about 3 mm thick.
Place a cast iron pan over medium-high heat (alternatively, you can use a non-stick pan with a little flour on the bottom). Cook the dough discs for about 2 minutes per side.
Blanch the wild herbs for 2 minutes in boiling salted water, drain and cool in water and ice. Heat 1 tablespoon of oil in a frying pan and brown the garlic, add the herbs and sauté for 3 minutes. Turn off the heat and add the lemon zest.
Place a disc of pastry on a plate, stuff with the vegetables and cover with a second layer of pastry. Decorate with borage flowers.
on Page 98
Photo
GRILLED SPRING VEGETABLE GARDEN
IngredIents
4 carrots
4 small onions
2 cougettes
4 courgette flowers
4 small fennels
50 g fresh peas
4 Brussels sprouts
4 white cauliflower tops
2 red radishes
2 purple radishes
2 white radishes
2 small beets
1/2 romanesco cauliflower
1/2 broccoli
1 lime
40 g chives
For the sauce
4 artichokes
200 g Jerusalem artichokes
Parsley
20 ml lemon juice
500 ml grapefruit juice
Extra virgin olive oil
Salt
A few salad leaves
Wash and clean all the vegetables, cut the fennel in half, remove the outer leaves from the Brussels sprouts and remove the stems and pistils from the courgette flowers.
Fill a large pan with water and submerge the carrots, onions, courgettes, fennel, fresh peas and Brussels sprouts in it, then bring to the boil for 4 minutes.
In another pan, boil the coloured radishes and beets for 10 minutes.
When all the vegetables are well drained, sauté them in a large frying pan with a drizzle of extra virgin olive oil for a few minutes.
Grate the romanesco cauliflower and lime zest, put them in a bowl and mix with the chives, salt and 1 teaspoon of olive oil.
Clean the artichokes and soak them in water and lemon for about 20 minutes, then drain and plunge them into boiling water for 7 minutes.
Roast the Jerusalem artichokes in a pan with a little oil, add enough water to cover them and boil for 20 minutes.
Blend the Jerusalem artichokes and artichokes, add a drizzle of olive oil, a pinch of salt and some parsley and lemon juice, blend until you get a sauce, then strain.
Pour the grapefruit juice into a saucepan and reduce it over medium heat until it has reached the consistency of honey.
Arrange the vegetables on the plate, alternating broccoli and greens, and decorate with dots of artichoke sauce, the grapefruit reduction and the salad.
Photo on Page 99
