Wild Broccoli & Black Salsify - Romanoff
Whey / Hazelnut / Périgord Truffle
Recipe for 4 people, preparation time approx. 70 minutes
• 1 Broccoli
• 3 tablespoons rapeseed oil
• 1 kg stalk cabbage
• 100 ml white wine (dry)
• 1 shallot in cubes
• 150 g fresh black salsify
• 200 ml cream
• 100 g skimmed milk powder
• 200 g butter
• 20 g Périgord Truffle
• 20 ml Hazelnut oil
• 60 g Hazelnut
1. Clean and wash the stalk cabbage. Heat 50g of butter in a frying pan and sauté the shallots. Add the stalk cabbage and fry gently. Now deglaze with some white wine and add 100 ml of cream. Bring to boil and mix to a fine puree with a mixer.
2. Put the hazelnuts on a tray and roast in the oven at 200°C for 3-4 minutes. Then put aside and later halve to decorate.
3. Wash the black salsify and peel it until white. Now cut into 4cm pieces (calculate 6-8 pieces per person) and cook them in salt water and then cool them in ice water. Cut the rest into small pieces and put them in a pan with another 50 grams of butter. Add 50ml of white wine and 100ml of cream and sauté with minimal colour formation. Now cook until soft and then puree finely in a Thermomix and season to taste.
4. Melt 100g butter in a frying pan, add milk powder and stir-fry until golden brown. Put it aside and let it cool. This only serves as crumble and does not have to be hot.
5. Clean the broccoli and cut into fine little roses. Fry them in a pan over high-heat in rapeseed oil. Add some salt and fry until it has the desired colour. Then perfume with some hazelnut oil.
6. Glaze the black salsify stick pieces in a little butter and season with salt.
7. Stir the two purees hot and place them on a warm plate, then add the fried broccoli roses and the black salsify sticks.
8. Place the whey crumble and the halved hazelnuts. Then add the Périgord truffle and serve.
Vegetable Garden – Romanoff
Swiss Quinoa / Mirin / Lemon / Raw Vegetables
Recipe for 10 people, preparation time approx. 45 minutes
• 1 clove of garlic
• 2 shallots
• 1 dl rapeseed oil
• 250 g quinoa (white, black or mixed)
• 1 dl white wine (dry)
• 1.4 litres vegetable stock
• 5 tablespoons rice vinegar
• 5 tablespoons mirin
• 1 tablespoon lemon confit (see recipe below)
• 1 lime
• Some Fleur de Sel, salt and pepper
• Selection of vegetables (e.g. carrots, beetroot, celery, leek)
• Salad leaves / sprouts and flowers for decoration (e.g. spinach, sorrel, cresses)
• 1 dl wood apple vinegar
• 5 dl walnut oil
1. Finely chop the garlic and shallots. Sauté in a little rape seed oil. Add the quinoa and steam briefly. Deglaze with wine and pour in the stock. Simmer the quinoa at low heat for about 20 minutes. It should still have a light bite, if necessary add more stock. Let the quinoa cool down lukewarm.
2. Marinate the lukewarm quinoa with the remaining ingredients rapeseed oil, rice vinegar, mirin and lemon confit and season with fleur de sel.
3. Grate the lime zest finely and add it to the quinoa. Squeeze the lime juice and add it.
4. Wash the vegetables, peel and grate them finely and prepare them as rolls or strips. Marinate them with a little mirin and salt.
5. Mix the walnut oil with the wooden apple vinegar and season to taste.
6. Place the quinoa salad decoratively on the plate and place vegetable strips as desired. Decorate with sprouts, flowers, cresses or small salad leaves if required.
7. Now place the wooden apple marinade on the vegetables to add more acidity.
Lemon Confit – Romanoff
Recipe for 1 glass (approx. 350 g), preparation time approx. 15 minutes
The confit can be kept for up to 2 years and is very versatile.
• 3 organic lemons
• 1 fresh vanilla pod fresh
• 30 g salt
• 30 g sugar
• 1 teaspoon honey
• 1 star anise
• ½ teaspoon coriander grains
1. Wash lemons with hot water. Cut into very thin slices.
2. Cut open the vanilla pod and scrape out the pulp.
3. Mix lemons and vanilla pulp with the remaining ingredients. Cover and leave to stand for 24 hours.
4. Take out the anis and mix the lemon mixture in a blender until coarse as desired.
5. Pour into a hot blanched glass and close it well.
Vegan Risotto by Marco Campanella, La Brezza
This vegan risotto requires three stages of preparation before combining into a tasty and time-efficient Monday risotto supper.
• 2 celeriac
• 4 carrots
• 5 mushrooms
• 3 onions
• Rapeseed oil
• 700ml water
Cut the celeriac, carrots, mushrooms and onions into cubes. Season with salt, pepper and rapeseed oil. Roast at 105c until browned. Cover the cubes with 700ml of water, bring to the boil and then simmer for 45 minutes.
Sweet pepper cream
• 4 red bell peppers
• 2 onions
• Olive oil
Season the peppers with salt and pepper. Add olive oil and cook in the oven at 180c for around 45 minutes, then let them cool.
Peel and remove the skin and then dice the flesh.
Fry the onions in a pan until golden, then add the peppers and continue to fry until there is no more liquid. Transfer to a mixer and puree.
Dried Taggiasca Olives
• 50 g Taggiasca olives
Drain the olives from the oil and put to one side.
Place the olives on a baking tray and dry them in the over at 80c for six to seven hours.
• 22g Acquarello Risotto
• 40 ml white wine
• Vegetable stock
• Sweet pepper cream
• Dried Taggiasca olives
Roast the risotto in a pan for a couple of minutes, add white wine and vegetable stock. Add pepper cream and cook for about 15 minutes, continuously adding more stock as it is soaked up by the rice.
Season with salt and pepper to tasted and add more pepper cream and oil from the olives. Leave to rest for a minute before serving with grated Taggiasca olives.