Rose of Gorizia
- 8 units of Radicchio (Rosa Gorizia variety)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- ¼ l of beetroot juice (use a juicer; save the remaining juice or buy it ready-made at the store
preparation
Remove the leaves from two roses and set aside. Place the roses next to each other in a vacuum bag and marinate with salt, sugar and half the beetroot juice. Vacuum seal the bag and cook for approximately 40 minutes at 85°C, steaming, in a steamer or in a sous vide bowl. Then quench in ice water. Reduce the remaining beetroot juice (1/8 l) together with 1 tablespoon of mature balsam vinegar and salt and then mix minimally with a little cornflour.
Beetroot cream
- 4 small beets with skin
- 1 teaspoon of treetop honey (or forest honey)
- salt
preparation
Cook the unpeeled beetroots in a bed of salt at 180°C until they are soft and buttery, then peel them and blend them with the honey and a little salt until they form a fine cream.
Caramelized hazelnuts
- 100g hazelnuts
- 50g sugar
- 25g of water
preparation
Place the hazelnuts on a tray and bake at around 180°C for around eight minutes so they can be easily peeled. Bring the water and sugar to a boil until the liquid caramelizes slightly. Add the peeled walnuts and stir until caramelized. Place on baking paper and let cool. Then chop coarsely.
Smoked sheep's cheese infusion
- 1 onion
- 1 king oyster mushroom
- 3-4 mushrooms
- 1 bay leaf
- 5 peppercorns
- 5 coriander seeds
- 3 juniper seeds
- 1 tablespoon of butter
- 100 ml of white wine
- 100 ml of absinthe
- 200 ml of cream
- 200 ml vegetable broth
- salt
- 150 g grated smoked sheep's cheese
Peel the onion and roughly chop. Coarsely chop the mushrooms and mushrooms. Saute with the seasonings in the foamy butter. Deglaze with white wine and absinthe and let it reduce almost completely. Fill with vegetable broth and cream and let it reduce by half.
Strain the seasonings and onion. Mix in the grated sheep's cheese and optionally season with salt and a little white wine. Marinate the previously reserved rose petals with a little white wine balsamic vinegar, coriander seed oil (or olive oil), salt and not too acidic sugar.
Remove the cooked roses from the bag, clean them and heat them in a frying pan at around 50°C. Brush all the beetroot varnish well with a brush. Place the cooked and heated rose in the center of the indented dish. Apply the beetroot cream selectively around the rose.
Spread the caramelized and chopped hazelnuts over the rose. Foam the smoked sheep's cheese mixture with a hand blender and pour evenly around the rose. Arrange the marinated and raw leaves decoratively over the rose.