A dish totally dedicated to mushrooms made by the chef of the Arnolfo restaurant in Colle Val d'Elsa.
Cream of scorzonera
- 200g peeled scorzonera
- 100ml cream
- 10g thyme
- 20ml lemon juice
- Salt to taste
Preparation
Cut the scorzonera into small regular pieces and vacuum cook, adding cream and thyme, in a steam oven for 45 minutes at 85°C. Drain the scorzonera from the cream, blend and strain. Finally, adjust salt.
Porcini cream
- 200g mushroom scraps
- 30g butter
- 10g salt
- 10g mint
Preparation
In a saucepan, brown the mushrooms with butter, salt and mint. Continue to cook over low heat with vegetable stock until mushrooms are soft. Drain off excess liquid, remove mint and whisk.
Mushrooms
- 50g cardoncelli
- 50g porcini
- 50g chiodini
- 50g chanterelles
- 50g champignons
Preparation
Clean the mushrooms and keep them covered in the refrigerator. While serving, pan-fry them with garlic oil and fresh thyme. For the champignons, finely chop them mandola style, cup and serve raw.
Charcoal "ground"
- 50g flour 00
- 50g egg white
- 50g butter
- 25g sugar
Preparation
Blend the ingredients and spread the mixture on the Silpat to a thickness of 2mm. Bake in the oven at 180 degrees 8 minutes. Finally, crumble in the charcoal.
Basil spread
- 60g basil
- 7g white wine vinegar
- 25g breadcrumbs
- 75g seed oil
- 6 desalted capers
- 1/2 clove garlic
- Fine salt to taste
Preparation
Blend everything in Bimby. Place in Pacojet glass and freeze. Parboil 3 times to get the right consistency.
Sczonera chips
- 4 peeled scorzonera sticks (100g)
Preparation
Cut scorzonera into chips with a mandoline, then fry at 160 degrees until crisp. Plate as per the cover image, creating your own undergrowth!
Address
Ristorante Arnolfo
V.le della Rimembranza, 24, 53034 Colle di Val D'Elsa (Siena)
Phone: 0577 920549
