Recipe by Davide Caranchini: Red Cabbage Salad, Smoked Marrow, Almond Milk, Caviar

Recipe for 2 people

For the red cabbage

360 g red cabbage
300 ml apple balsamic vinegar
300 ml red wine vinegar
3 bay leaves
10 g bay berries
1 g juniper berries
150 g raw cane sugar
Coarse salt, to taste

For the marrow

4 marrows
Beech wood shavings
1 liter of water
10 g salt

For the almond milk

100 g bitter almonds
100 ml San Pellegrino water

For the finishing

28 g oscietra caviar
8 red sorrel leaves
8 wood sorrel leaves
8 santolina tufts
16 wild carrot leaves
16 tagete leaves
8 yarrow leaves

Method

For the red cabbage

Cut the red cabbage into julienne strips, removing the tough parts inside. Spread it on a tray and sprinkle with coarse salt; cover and leave in the fridge overnight.

The next day, bring the remaining ingredients to a boil. Meanwhile, thoroughly wash the cabbage and distribute it inside sterilized glass jars. Cover the cabbage with the hot liquid, seal the jars, and turn them upside down until they cool to room temperature. Store in a cool, dry place away from light.

For the marrow

Soak the marrows in water and ice for 24 hours in the refrigerator, changing the water every 2/3 hours; then remove them from the bones and soak them for 48 hours in a solution of water and salt. Once the necessary time has passed, dry them and lightly smoke them for about 2 minutes with beech wood shavings. Cool and store in the refrigerator.

For the almond milk

Soak the almonds in water for 12 hours, then blend everything until you get a grainy puree. Pour the mixture into a strainer lined with cheesecloth and collect the liquid as it drains. Transfer it to a bottle and store in the refrigerator.

Plate composition

Arrange the cabbage at the base of the plate, alternating it with the aromatic herb leaves. Add slices of smoked marrow, after slightly tempering it under the pass lights and seasoning it with fleur de sel. Finish with caviar distributed in several spots and almond milk, drizzling it over the cabbage and around the plate.