Garden on a Plate | Michele Biagiola | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 400 grams of peas (depending on seasonal ingredients, you can use cannellini beans, fennel, or zucchini instead of peas)
• 100 grams of green onions
• Extra virgin olive oil
• A pinch of salt
• 40 grams of stale bread, cut into small cubes
• 40 grams of ripe tomatoes, roughly chopped
• 1 clove of garlic, crushed
• 1 bunch of marjoram
• Salt
• Assorted cleaned flowers, herbs, and vegetables for plating
• 4 marjoram sprigs
• 4 tender sprigs of salad burnet
• 4 purslane sprouts
• 4 tips of wild fennel
• 4 zucchini flower tips
• 4 sea fennel tips
• 4 everlasting flower tips
• 4 watercress sprigs
• 4 pieces of blanched fresh green onion stem
• 4 blanched baby carrots
• 4 wood sorrel stems and flowers
• 4 stevia leaves
• 4 carrot leaves
• 4 water pepper leaves
• 4 wild garlic leaves
• 4 bergamot mint leaves
• 4 pieces of glacier mint
• 4 red basil leaves
• 4 red chard leaves
• 4 lemon balm leaves
• 4 oregano leaves
• 4 pineapple sage leaves
• 4 blanched and shelled fava beans
• 4 dandelion flowers
• 4 fresh garlic flowers
• 4 borage flowers
• a handful of elderflowers
• 4 rose petals
• 4 wild strawberries