From the Chefs Alessio&Michele of NonSerialFood
Potatoes from Trentino region
Saffron pistils from L’Aquila
Sweet-and-sour Tropea red onions
‘Speziato al tartufo’ cheese
Prepare a mixture with grated red beet and pistachio flour. Freeze, then grate again and place a Silpat paper on it.
Put in the oven at 140° until the mixture becomes dry.
Prepare a court buillon with saffron pistils, laurel , juniper berries, cloves and a pinch of salt. Immerse the potatoes previously carved or cut in slices.
Carve potatoes and stuff with sweet-and-sour onions julienne cut and slices of ‘Speziato al tartufo’ cheese.
With potatoes’ slices, create a millefoglie with the same ingredients.
Put in the oven ,pre-heat to 160° ,for 4-5 minutes, until they are gratinè.
Arrange the beet ‘ground’ on the dish and lay down potatoes.
Flavour with a slightly smoky rosemary, burnt directly on the dish.
Cinnamon, saffron, truffle, sweet-and-sour, rosemary fumè..colors and perfumes for meditation in a zen garden of sweet red ground.