Vegetarian
Wild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles
Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish Pasta dough 90 g Wheat flour 90 g Durum wheat 2 egg yolks 1 egg 25 g Wild garlic water Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least […]
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Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish Deep fried Jerusalem artichoke 17 Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later. Deep fry the skins until crispy and drain on kitchen paper. Add […]
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