Cold-Cooked Vegetables | Massimiliano Alajmo

Ingredients for 4 Servings

For the Brine

• 1 lt. boiled and cooled natural mineral water
• 14 gr. salt

For the "Cold-Cooked" Vegetables

• 400 gr. fresh seasonal vegetables, cleaned
• 2 gr. salt
• 7 gr. delicate extra virgin olive oil
• 5 gr. traditional balsamic vinegar
• 4 gr. sunflower seeds
• 4 gr. chives
• 32 small desalted capers
• 2 sprays ginger essence
• 2 sprays dill essence

For the Curry Carrot Cream

• 180 gr. carrots
• 25 gr. chopped white onion
• 5 gr. delicate extra virgin olive oil
• 3 gr. white wine
• 50 gr. orange juice
• 1 gr. curry powder
• 1 gr. turmeric powder
• 2 gr. salt
• 15 gr. natural mineral water
• 0.5 gr. chopped fennel seeds

For the Mustard Sorbet

• 70 gr. Dijon mustard
• 140 gr. natural mineral water
• 25 gr. sugar syrup at 40° density

For finishing the dish

• 60 gr. sunflower seed cream
• 5 gr. traditional balsamic vinegar
• 8 clouds of black rice
• 1 spray dill essence 

Method

For the Brine

Dissolve the salt in water at 40°C (104°F).

For the "Cold-Cooked" Vegetables

Cut the vegetables into pieces, varying the thickness based on their consistency.
Place them in a vacuum-seal bag with the brine, remove the air, and "cook" them in the refrigerator for 24 hours (1/3 vegetables to 2/3 brine ratio).
Drain, dry thoroughly with paper towels, and season with the remaining ingredients.

For the Curry Carrot Cream

Cut carrots into 1 cm cubes and steam for 4 minutes.
Sauté onion in 2 gr. oil, add steamed carrots, deglaze with wine, add orange juice, spices, salt, water, and fennel seeds.
Gently cook for 15 minutes, blend while adding the remaining oil.

For the Mustard Sorbet

Mix and freeze in a Pacojet® cup at -20°C (-4°F), then pacotize to a creamy consistency.

For finishing the dish

On a plate, arrange the vegetables, garnish with sunflower cream and 15 gr. curry carrot cream.
Place a quenelle of mustard sorbet on top of the vegetables, spray with balsamic vinegar, garnish with black rice clouds, and scent with dill essence.

Notes

• The "cooking" time can vary (8 to 26 hours) depending on the size of the vegetables and the amount of brine.
• Recommended vegetables include carrots, monk's beard, asparagus, radicchio, and in other seasons, turnips and cabbage.
• Not recommended for potatoes, mushrooms, legumes, and eggplants as this is not real cooking.

The cover photograph is by Sergio Coimbra, and the photograph of Massimiliano Alajmo is by Sophie Delauw.