Carpaccio de cepes con huevas de caracol y quinoa

Mirazur

Chef: Mauro Colagreco

Country: Francia

City: 06550 Menton

Address: 30, Avenue Aristide Briand

Mauro Colagreco is one of the most imaginative chefs we have run across in recent years. Each dish he serves is bursting with one or several unprecedented ideas. The guest is left in a state of amazement by the daring concepts, unknown products, avant-garde techniques… all combined with the infinite talent that comes through every construction of this young chef who is well on his way to international culinary glory.

The Recipe

Ingredients

Ingredients for 4 servings

Quinoa 200 g
Parmesan 16 flakes
Butter 5 g
Arugula 20 leaves
Porcini mushrooms 8 firm ones, medium sized
Yarrow 20 leaves
Escargot eggs 30 g
Chervil 2 bunches
Fleur de sel
Olive oil

Method

• Quinoa: Cook the quinoa in browned butter,
add the grated parmesan and cover with a ladle of
vegetable stock, top with a wax paper and leave to cook
over low heat, occasionally adding more stock until the quinoa is cooked.
• Green emulsion: clean and remove the stems from the chervil Meanwhile, bring
to a boil 20 cl of water with 30 g of butter.
Move to a mixer and add the boiling water with the butter
Continue mixing to obtain a homogenous, uniform mixture.
• Porcinis: cut into flakes 3 mm thick
• Herbs: wash all the herbs in fresh water with a few drops of
white wine vinegar. Drain well.
• Escargot eggs: mix the eggs in a small bowl with
a few drops of oil to separate them.

Plating

Place the quinoa in the center of the dish. Top with the porcini Carpaccio
giving it a certain volume and natural look.
Arrange the parmesan flakes, herbs and flowers, add
the escargot eggs and the chervil emulsion.
Dress with fleur de sel and olive oil.

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