Bulbs, chicory, herbs, flowers, leaves, fruits, sprouts

05944 bulbs, CHICORY, herbs, flowers, leaves, fruits, buds, roots and tubers of SPRING INGREDIENTS for 4 PEOPLE a handful of common wood sorrel, 4 clumps of garlic, a handful of sourish (common or English Cress), 4 clumps of Red basil, a handful of good King Henry (wild spinach), 2 green and 2 red cerioli (chicory varieties), 200 g small beans, 4 quail eggs, a tomato costoluto green, a small tuft of puntarelle (chicory sprouts Catalonia), 2 smaller sections, 4 anchovies means long red radishes white tips, 4 shallots, a bay leaf, a handful of spinach novelli, 50 g of bacon, 2 topinambour, fresh lemon juice, 4 small Zucchini, sugar, white wine vinegar, extra virgin olive oil, salt and pepper.

For garnish: edible flowers, pimpinella.

Herbs: clean, wash and dry gently acetosella, cutting garlic, red basil, sourish, Henry and cerioli.

Just before serving, toss with a little oil, vinegar, salt and pepper.

The beans and quail eggs: grainy and boil the beans in boiling salted water for 3 minutes, drain and raffreddatele in iced water.

Drain and deprive the skin that covers.

Hard boil the quail eggs for 3 minutes in boiling salted water, raffreddatele in ice water, drain, Peel and remove the egg white.

Seasoned beans and egg yolks with a pinch of salt.

Tomato: turn the oven to 80ø.

Cut the tomatoes into thin slices.

Boil 50 g sugar with 5 cl of water and let cool the syrup obtained.

Wet the tomato slices and arrange on a plate between two sheets of baking paper and let them dry in the oven for 3 hours.

Wash the radishes and thinly slice them up lengthwise, place them in cold water for half an hour, drain, Pat dry and season with a pinch of salt.

Bring the temperature of the oven to 100ø.

Wind without Peel shallots in a aluminum foil with a pinch of salt, a ground pepper, a teaspoon of sugar, a little oil and bay leaf.

Place the foil in the oven for three hours.

Clean, wash and dry the spinach, cut the bacon into strips and tostatele in a non-stick pan without added fat.

Season the spinach with melted Bacon fat, a little vinegar, salt and pepper and mix them with the bacon.

Scrape the Jerusalem artichokes, wash them and dry them.

Sprinkle the pretzels and pepateli, sprinkle them with a teaspoon of sugar, decorate with a little oil and a few drops of lemon juice.

Cover them in aluminum foil and cook in the oven at 100ø.

for an hour.

Wash the zucchini, spuntatele and thickly thin lengthwise.

Boil al dente in boiling salted water, drain and raffreddatele in ice water, drain and dry them with kitchen paper.

Season with a little oil, vinegar, salt and pepper.

Remove wrappers from the Jerusalem artichokes and shallots.

Cut half shallots and Jerusalem artichokes, sliced.

Put them in a coordinated way on along with all the other ingredients prepared and garnish with edible flowers and pimpinella.