Young Vegetables “à la Grecque” with Bacon, Baby Turnips, Pears, and Mamia
- 8 carrots, with tops
- 12 round radishes
- 8 baby fennels
- 2 medium-sized zuchetta
- 8 chanterelle mushrooms, 1 1/4 inches wide (3 cm)
- 4 slices Porcini mushrooms
- 8 pearl onions, with stems
- 1 1/3 tablespoons sherry vinegar (2 cl)
- 2 tablespoons olive oil (3 cl)
- 1/3 cup white wine vinegar (8 cl)
- 1 cup white wine (20 cl)
- 3 cups light chicken stock (70 cl)
- 2 Comice pears
- 4 medium-sized turnips, with tops
- 3 1/2 ounces lardo di Colonnata (100 g)
- 3 1/2 ounces fresh mamia (ewe’s curd) (100 g)
- 1 3/4 ounces confit tomato pulp (50 g)
- 1 1/4 teaspoons black pepper (5 g)
- 1 ounce coriander seeds (25 g)
- 1 sprig thyme
- 2 lemon zest ribbons
- 1/4 bay leaf
- a pinch dry fennel seeds (0.5 g)
- fleur de sel
- coarsely ground black pepper
Step 1: Vegetables
Peel the carrots, keeping the tops. Cut away the tops and bottoms of the fennel. Scrape the base of the chanterelle mushrooms, and wash to remove any soil. Cut away the top of the onions. Scrape the radishes. Wash the zuchetta, and cut into thick shavings. Peel the turnips. Wash the pears.
Finely slice the Colonnata lardo, and set in a cool place.
Gather the spices in a small airtight pouch. Sauté the vegetables in a hot sauté pan in some olive oil, and add the spices. Cook the radishes in a different pan so as not to color the other vegetables.
Pour in the white wine vinegar, reduce to a glaze, then add the white wine and the aromatics. Cover and cook with the light stock. Take the vegetables out one by one as they reach desired tenderness.
Finally, put all the vegetables in the same sauté pan to glaze in their cooking juices. Pour in the sherry vinegar, a drizzle of oil, and the confit tomato pulp.
Step 2: Plating
Finely slice the pears and the turnips. Mix with the bacon and lightly season with fleur de sel, coarsely ground pepper and a drizzle of olive oil pressed from very ripe olives.
Put this mixture onto cold plates, lay the warm vegetables on top, then top with the mamia. Season with fleur de sel, coarsely ground pepper and a some olive oil. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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