A Cow In The Meadow

The Recipe

4 servings

For the herbal chlorophyll

- 200 g parsley
- 20 g rue
- 20 g wormwood
- 20 g mugwort
- 20 g tarragon
- 20 g de thyme
- 20 g de sweet mint

150 g natural water rich in trace elements
Salt
Sugar

Clean and take the leaves off the herbs.
Wash and drain.
Blanch for 5 seconds into hot water and cool down immediately into water and ice.
Strain and blend with –very cold– natural water, salt and sugar.
Strain through a cloth and let stand the liquid for one night at 2°C in order to get a natural jelly.

For the curd sauce

-Very fresh parmigiano reggiano curd (60g)
-Yogurt made from Bianca modenese cow’s milk (20g)
-Salt

Let strain the curd for one night over fern leaves. Mix with the yogurt, salt and introduce into a pastry bag.

For the vegetables

20 g baby peas
20 g fresh baby beans
40 g wild asparagus
10 g pea sprouts
1 Szechuan button
5 g mint leaves
5 g Sicilian basil leaves

Separate the asparagus ends from the stalks and blend the latter. Introduce it all into a vacuum-bag together with some basil leaves.
Cook into the Roner at 75°C for 5 minutes. Cool down into a flash freezer and let stand for 12 hours.

Pod the beans and cut the Szechuan button into 4 pieces.

Carefully wash the remaining vegetables into very cold water.

For the powdered pea ice cream

-500 g fresh peas

Pod and peel the peas. Freeze them into the flash freezer.
Blend until obtaining a very fine powder.

For the cream infusion

300 g cream made with fresh Bianca modenese cow’s milk
8 g freshly ground Szechuan pepper

Vacuum-pack and infuse for 3 hours at 80°C.
Cool down and set aside.

Assembly

Arrange the vegetables, the leaves and the sprouts in the centre of the plate. Season with a few drops of lemon essential oil.
Sprinkle some aromatic chlorophyll around.
Add a spoonful curd and finish with the ice cream powder.
Give the final touch in front of the guest with the infusion at 70°C