Cold-Cooked Vegetables | Massimiliano Alajmo | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 lt. boiled and cooled natural mineral water
• 14 gr. salt
• 400 gr. fresh seasonal vegetables, cleaned
• 2 gr. salt
• 7 gr. delicate extra virgin olive oil
• 5 gr. traditional balsamic vinegar
• 4 gr. sunflower seeds
• 4 gr. chives
• 32 small desalted capers
• 2 sprays ginger essence
• 2 sprays dill essence
• 180 gr. carrots
• 25 gr. chopped white onion
• 5 gr. delicate extra virgin olive oil
• 3 gr. white wine
• 50 gr. orange juice
• 1 gr. curry powder
• 1 gr. turmeric powder
• 15 gr. natural mineral water
• 0.5 gr. chopped fennel seeds
• 70 gr. Dijon mustard
• 140 gr. natural mineral water
• 25 gr. sugar syrup at 40° density
• 60 gr. sunflower seed cream
• 8 clouds of black rice
• 1 spray dill essence