Mixed vegetables with grappa créme fraîche
easy
40 mins
40 mins
Ingredients
- 4–6 mild red peppers (approx. 40 g each)
- 150 g mixed vegetables (e.g. celery, fennel, artichokes
- 7-10 Tbsp asparagus heads)
- 1 shallot, 1 tsp olive oil
- 1 TEASPOON Capers
- 2 green olives (without stone)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Truffles (from the glass)
- 12 Spring onions
- 3-4 Tbsp Fresh cream
- 1 TEASPOON Grappa
- baking paper
Directions
- 1
Arrangement per plate according to P. A. Saladin: Arrange 3 pepper rings filled with vegetable cream at equal intervals on a radius of a round plate. From the opposite side, add 3 pieces of fried spring onion.
- 2
An arabesque of chopped truffle, which extends from the outer pepper pod to the spring onions, completes the dish. Spots of crème fraîche with a little grappa cover the bottom of the plate.
- 3
Editorial assistance for non-Futurists: Cut each pepper into 3 thick rings, wash them, place them on a
- 4
Clean or peel the vegetables, wash (or drain) them. Peel the shallot. Dice everything. Fry in hot oil. Add 5-6 tablespoons of water and steam for about 5 minutes. Puree with capers and olives.
- 5
Season to taste with salt and pepper. Stuff the peppers with it.
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