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In this recipe Fabrizio Marino creates a dish far more picturesque than your average salad. Made from radicchio and cabbage leaves and adorned with all manner of exciting sauces and purées, this bold and bright vegetarian dish is a true feast for the senses.
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Soak the cannellini beans overnight in water at room temperature
200g of cannellini beans, dried
2
The next day, drain, wash and cook the beans in a pressure cooker with fresh, unsalted water for about 13 minutes or until they become very soft
3
Once the beans are cooked, drain (reserving the cooking liquid) and set aside in a colander for about 1 hour
4
Blend the beans in a food processor until you obtain a thick paste. Place the mixture in a bowl and season with tahini, extra virgin olive oil and salt. If the paste is too thick, add a little of the reserved cooking liquid. Reserve
To make the carpaccio of radicchio, bring the wine, red wine vinegar, sugar and salt to the boil then add the radicchio leaves and blanch for 1 minute. Refresh in iced water with a dash of red wine vinegar to preserve the colour. Set aside until required
To make the carrot purée, peel the carrots and cut into slices. Heat a small pan over a medium heat and add the oil, carrots and salt. Cook with the lid on for about 15 minutes, adding a little water if necessary
When the carrots are cooked through, blitz in a blender until a smooth purée is obtained
9
To make the cream of green leaves, blanch the leaves in boiling water for 1 minute, then refresh in iced water. Drain well and pass through a fine sieve
Dissolve the cornflour in 30g of cold water. Place the purée in a saucepan, bring to the boil and add the cornflour paste, whisking until the mixture thickens. Allow to cool then season to taste
For the red wine reduction, dissolve the sugar in a little water in a small saucepan. Heat until the mixture reaches 121°C on a sugar thermometer, then add the vinegar and reduce by half. Add the wine and reduce by 3/4, it should be syrupy. Leave to cool
Place the almond milk, salt and lemon juice in a bowl and blitz with a hand blender. Slowly add the oil and emulsify until you achieve a thick mayonnaise
To plate, place two drops of pâté on each plate, lay the carpaccio of cabbage and radicchio like butterfly's wings on top of the pâté and dress with the carrot purée, green leaf cream, sesame oil, spicy olive oil, salt and sesame seeds
Create a landscape by placing some drops of wine sauce and beetroot mayonnaise around the plate. Sprinkle over the chopped chives, decorate with edible flowers and serve
Fabrizio Marino is the poster boy for a new wave of Italian chefs.
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Butterfly salad
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