A dish that is a veritable edible garden, perfect for welcoming in the season. Recipe and tips from Michelin-starred chef Andrea Pasqualucci.

Photo: M. Scichilone

The date of publication of this recipe, June 18, marks Sustainable Gastronomy Day (SGD), a day established by FAO and UNESCO in 2017 to shine a spotlight on the importance of promoting an increasingly sustainable agri-food system. To give greater resonance to this single day, and to the meaning behind its foundation and creation, the WFF Youth Initiative has created Sustainable Gastronomy Week (SGW), a week-long global initiative open to all chefs under 40 who want to try their hand at creating dishes or entire menus that are in line with the principles of Sustainable Gastronomy. SGW takes place from June 16 to 22 and features, among others, chef Andrea Pasqualucci, who shares an interesting recipe to celebrate nature at the table.

Moma Il nostro orto di stagione in giardiniera 2150 MScichilone stampa

A short, reliable, and ethical supply chain, always working alongside small, select Italian farmers, artisans, and breeders, are the cornerstones of the cuisine of the Michelin-starred chef, who has been at the helm of the Moma kitchen since 2017. Among the dishes offered on the menu dedicated to Sustainable Gastronomy Week, Chef Pasqualucci presents his “Orto di stagione” (Seasonal Vegetable Garden), which brings to the table the first fruits and freshness of products from small organic gardens in Lazio.

ORTO DI STAGIONE (Moma - chef Andrea Pasqualucci)

For the giardiniera

50 g green beans
100 g Roman zucchini
50 g carrots
50 g fennel
50 g asparagus
50 g celery
300 ml white vinegar
550 ml water
150 g sugar
25 g salt
100 g extra-virgin olive oil
A cinnamon stick
A star anise pod
5 cloves
10 black peppercorns
5 g coriander seeds
1 g anise seeds

For the crumble

125 g fine cornmeal
125 g coarse cornmeal
50 g 00 flour
2 egg yolks
100 ml oil
6 g salt
30 g flax seeds

Procedure

Cut the vegetables into pieces of the same size so that they cook evenly. Bring the water to a boil with the salt, sugar, and vinegar. Turn off the heat, add the toasted spices and oil, and let cool.

Strain and return to the heat, bringing to the boil again. Lower the heat and add the vegetables, allowing them to cook but stopping while they are still crunchy. Leave to cool in the vegetable dish.

Prepare the crumble by combining the ingredients and mixing them together to form a sandy mixture. Spread it out on a baking sheet and bake in the oven at 170°C for ten to fifteen minutes, stirring frequently during cooking.

Once cool, add the flax seeds. Serve by placing the crumble at the base of the plate and garnish with the mixed vegetables.