IN & OUT OF THE KITCHEN – RECIPES
Rinse, clean and dry the mushrooms well. Finely chop the shallots and the chilli pepper and brown them in a pan with EVOO, then add the mushrooms and salt and leave to brown.
THE SWEET AND SOUR RAVIOLI Place sugar, salt, water, vinegar, and the star anise in a pan and let it all boil then cool down. Clean the vegetables, thinly slice them using a slicer and place them in two vacuum bags. Pour the syrup in the bags and seal them. Leave to rest for about 2 hours. Take the vegetables out of the bags and pat dry them using kitchen towel, then place the feta cheese in the middle of the vegetable slice and close it up as ravioli. The oven baked peppers:
Rhythm of Nature
For a perfect recipe to accompany Birra Mirra’s Lucana Bio-Vegan, Chef Andrea Del Villiano and Chef Fabio Mancuso of Nazionale Italiana Cuochi put together this beautiful appetizer, inspired by the ritmo della natura. “It would be wonderful to live only at the rhythm of nature, taking the time that is marked by the stars and the space that changes with the seasons. It would mean touching a flower and feeling the intimate and profound sense of light-heartedness, of freedom.”
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WORLDCHEFS MAGAZINE
RECIPE FOR 4 PEOPLE • 12 asparagus tips • 4 white asparagus • 8 baby fennels • 4 yellow cherry tomatoes • 4 red confit cherry tomatoes • 4 Brussel sprouts • 4 small porcini mushrooms • 60 gr. small pleurotus mushrooms • 20 gr. extra virgin olive oil (EVOO) • 5 gr. shallots • salt and pepper • 1 gr. fresh chilli • 2 yellow carrots • 8 leaves of vene cress FOR THE SWEET AND SOUR RAVIOLI • 100 gr. white vinegar • 100 gr. red vinegar • 100 gr. water • 100 gr. caster sugar • 5 gr. star anise • 5 gr. salt • 100 gr. raw red turnip • 100 gr. celeriac • 30 gr. feta chees • 4 mini peppers • 80 gr. creamy vegan cheese • 10 gr. EVOO • 3 gr. chives • salt and pepper
FOR THE VEGETABLE CHIPS • 5 courgette flowers • 100 gr. yellow carrots • 40 gr. leeks • 4 chard leaves • Tamari sauce • Salt flakes • EVOO • Oregano powder FOR THE BED OF VEGETABLES • 160 gr. yellow pepper juice • 50 gr. celeriac • 40 gr. yellow carrots • 40 gr. red carrots • 2 gr. fresh thyme • 3 gr. fresh chives • 10 gr. vegetable gelatine
METHOD Peel, clean and wash the carrots, fennel, and the sprouts. Peel the asparagus and blanch everything in boiling salted water, then drain and season with EVOO. Immerse the yellow cherry tomatoes in boiling water for about 6 seconds then drain them and cool them down in water and ice. Curl the top part of the tomatoes up and fry them.
Wash and dry the peppers. Cut them in half and remove the seeds then add a bit of salt and pepper and season with a drizzle of EVOO. Bake in a static oven for 15 minutes. Mix the vegan cheese with the chives and, using a piping bag, fill the peppers, still warm from the oven.
THE VEGETABLE CHIPS Thinly slice the carrots using a mandoline to speed up the process and reduce the drying. Moisten the slices with EVOO and add some drops of Tamari sauce and herbs. Place the slices on a dryer and put some salt flakes (or normal salt according to your own preference). Leave the slices to dry for about 10 hours checking on the level of dryness.
THE BED OF VEGETABLES Dice the vegetables and boil them. Put the pepper juice and the gelatine in a pan and bring the mixture to the boil. Add the vegetables and the herbs and then place everything in a cylinder shape mould. Leave it to cool down and slice it thinly.
FINISHING TOUCHES Place as you please all the lukewarm vegetables and add all the remaining components. Decorate using the vegetable chips and the vene cress leaves.