Mattia Spadone's recipe: Insalata Invernale (Winter Salad)

Ingredients for 3 people

For the dried root and mushroom jelly

300 ml Water
20 g of Thyme
20 g of Dried Mushrooms
3g Kappa Jelly

For the pine nut creamy

400 g pine nuts
200 ml Water
30 g Glucose
60 ml of Cream
60 ml of Milk
3 g salt
5 g isinglass

For the mayonnaise

1 egg steamed at 65°C for 1 hour
120 ml extra-virgin olive oil
5 m centrifuged red turnip sauce
10 g boiled and finely chopped horseradish root
10 g lemon juice
3 g salt

For the roots

80 g carrots (orange, purple and yellow)
30 g of parsnips
39 g of Jerusalem artichokes
30 g of red beet
20 ml extra-virgin olive oil
Thyme to taste

Vanilla salt to taste
40 g of goat's Robiola cheese
50 g of Bread
20 ml extra-virgin olive oil
3 ml of Lemon Juice
10 ml of Parsley Oil
300 g of wild salads (pimpinella, dandelion, harehound, fennel, sorrel, arugula, gorse, tarragon, sundew, cent'occhio)
10 g flowers (mustard, rosemary, sorrel, borage, arugula, broad beans, peas, purple ciocca)

Procedure

For the roots

Using a slicer, cut the carrots, Jerusalem artichokes, and red turnips into 2 mm thick rounds, divide according to color, and place the rounds in cooking bags with oil and thyme and a pinch of salt. Place them under vacuum and cook for 10 minutes at 90°C. Allow to cool.

Remove the roots from the vacuum and with the yellow carrots and red turnips form small ravioli filled with goat robiola cheese.

In a pan with a little oil toast the bread with extra-virgin olive oil and salt previously cut into cubes.

For the mushroom jelly

Bring the water to a boil and turn off the heat. Add the dried mushrooms, thyme and leave to infuse for 8 minutes, then add the gelatin and bring to 80°C. Cool and make small cubes.

For the pine nut creamy

Place the pine nuts and water in the Pacojet glass, blast to negative and pacossare, repeat 4 times.

Once the base is obtained, heat cream, milk, glucose and salt to 60 C° and add the previously rehydrated isinglass. Combine the resulting liquid, divide it into pacossini and blast chill again. Pacoss with ice blade and put the mixture in a plastic sac a poche, remove the air with the help of the vacuum.

For the mayonnaises

In a glass and with the help of an immersion blender, put the egg, a little oil, lemon, salt and start whipping the mayonnaise, add the remaining oil in a trickle until it becomes well whipped.

Divide the mayonnaise in half and add the red beet juice to one and the horseradish to the other.

Dish composition

In a dish, make dots with the two mayonnaises and with the pine-nut cream sauce, arrange the ravioli, Jerusalem artichoke rounds, orange carrots, then broad beans and peas stripped of their skin, asparagus cut into julienne, toasted bread, salad greens, flowers, jelly and season with lemon oil, parsley oil and vanilla salt.