Recipe by Enrico Marmo: Vegetable Cappon Magro.
Ingredients for 4 people
For the vegetable roll
- 200 g red potatoes
- 200 g light-colored zucchini
- 200 g carrots
- 200 g yellow carrots
- 200 g Swiss chard leaves
- 100 g green beans
Method
Wash and clean the vegetables. Peel the potatoes. Using a circular pasta machine, roll out the potatoes, carrots, and zucchini into thin sheets. Blanch the Swiss chard leaves and green beans in plenty of salted water. Cool and dry. Spread a layer of plastic wrap on the work surface. Layer the ingredients starting with the potatoes, followed by the carrots, Swiss chard leaves, yellow carrots, zucchini, and finally the green beans. Roll up the vegetables, taking care to leave the green beans in the center. Refrigerate for 1 hour. Steam for 55 minutes at 98°C.
For the green sauce
- 100 g parsley
- 1 hard-boiled egg
- 15 g salted anchovies
- 10 g capers
- 2 g garlic
- 100 g red wine vinegar
- 100 g gluten-free breadcrumbs
- 100 g Ligurian extra virgin olive oil
- 15 g pine nuts
Method
Blend all the ingredients in a food processor until the mixture is smooth. Store in the refrigerator.
For the beetroot sauce
- 200 g red beetroot
- 100 g water
- 100 g red wine vinegar
- 20 g caster sugar
- 5 g salt
Method
Blend all the ingredients. Strain. Reduce until thick.
For the iodine sauce
- 100 g sea lettuce
- 100 g samphire
- 25 g pickled sea fennel
- 10 g lemon zest
- 200 g water
- 50 g Ligurian extra virgin olive oil
Method
Blend all the ingredients. Strain. Place in a container ready for serving.
For the biscuit
- 100 g rice flour
- 50 g cornstarch
- 50 g water
- 50 g Ligurian extra virgin olive oil
- 2 g salt
Method
Knead all the ingredients together. Roll out the dough to a thickness of 3 mm. Bake for 12 minutes at 160°C.
Plating
Raw iodized herbs to taste
Chervil to taste
Method
Cut a 3 cm slice from the vegetable roll. Dress with the iodized sauce. Place the biscuit, broken into 5 mm pieces and soaked in red wine vinegar, the raw iodized herbs, the chervil and a few dots of beetroot sauce on top. Finish with salsa verde.
