1 hour 45 minutes, plus 3 hours setting time for the potatoes
PT1H45M
PT3H
This morel mushroom recipe from Giuseppe di Iorio resembles an abstract work of culinary delight, with morels piped with salsify purée, a beetroot sponge, squid ink crackers making up just a few of the colourful, creative elements in this starter.
Layer the potatoes in a small buttered baking dish and cook in the oven for 1 hour, until the potatoes are tender. Allow to cool, then place in the fridge to set for at least 3 hours
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Wash and peel the black salsify, then simmer in the milk for 30 minutes
Rehydrate the morels in hot water for a few minutes, then drain and quickly sauté in a pan in a dash of oil. Season with salt and pipe some salsify purée into each morel
To make the squid crackers, mix together the flour, water, ink and a little salt in a bowl until smooth. Heat a frying pan over a medium heat with the oil and ladle in a thin layer of the mixture, just enough to cover the bottom of the pan. Cook until crisp then drain on kitchen paper
Carefully cut the set potatoes into 2cm cubes. Add a dash of oil to a hot frying pan and cook the potatoes on the top and bottom sides until golden
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Tear each beetroot sponge into 5 even pieces
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To plate, brush a square of the wild garlic purée on the centre of each plate and pipe dots of the salsify purée. Place 8 morels on each plate, then add pieces of the beetroot sponge. Add 3 pieces of the potato, shards of squid cracker, and garnish with chervil, edible flowers and alfalfa sprouts
Working in the centre of Rome overlooking the Colosseum, Giuseppe di Iorio's food is just as breath-taking as the view from the restaurant's dining room.
