Recipe by Davide Del Duca: Snails, radish root, Purgatorio beans, mustard leaves and seeds

A tribute to the material and primordial essence of the concept of “earth”: a personal passion summarized in a mix of closely connected elements, modulated in a modern form that evokes my connection with the territory and with the simple products that characterize it.

Ingredients for 4 people

For the mustard

8 mustard leaves
20 g yellow mustard seeds
30 ml water

Method

Place the mustard seeds in a container with 30 ml of water to rehydrate them.

In a saucepan, blanch the mustard leaves in boiling water for a few seconds, cool in ice water and dry with paper towels.

For the romolaccio

8 romolaccio roots

Method

Clean the roots under cold running water, removing any residual soil and leaves, place them in a vacuum bag and cook at 75°C for 2 hours.

Cool in a blast chiller and leave in the refrigerator.

For the beans

150 g Purgatorio beans
2 sprigs of rosemary
Fennel to taste
2 carrots
2 onions
2 stalks of celery
Oil to taste
Salt to taste
1 clove of garlic
Extra virgin olive oil to taste

Method

Soak the beans for 10 hours and rinse them.

Prepare a vegetable broth with the celery, carrots, and onions, and blanch the beans for a few minutes.

Cool them in ice water and remove the outer part. Take the remaining beans, vacuum seal them with the fennel and broth, and cook them for 15 minutes at 80°C.

Remove them from the vacuum-sealed bag, dry them and sauté them with garlic and rosemary, blend them with a little broth, strain them and place them in a squeezer.