The vegetables at the top of the molds, juicy, crisp and fragrant, in this recipe are revealed particularly vividly. The simplicity and availability of the ingredients and special preparation techniques emphasize the natural taste of products. Prepare a restaurant dish by yourself and small holidays for yourself, we have described the process in detail, and the chef shared life hacks.
– The dish of “summer vegetables” is a reflection of the season. To prepare it, in the Savva restaurant, we use the coolest than farmers and markets now offer. It can be mini -tsukin, asparagus, yellow beets, beans, beans, peas – all that is currently in better shape. My colleagues and I regularly visit the Preobrazhensky market, let’s carefully choose vegetables and also take farmers’ products – Mikhail Bolotov and Mikhail Plotnikov, with whom we worked and with whom we trust.
We serve vegetables with a delicate creamy sauce, in which we add a little lime juice, nutmeg. The sauce is slightly sour, refreshing and perfectly emphasizes the taste of the products. For the texture and the crunch, we add fried hazelnuts, and on the top – crisp curly cabbage, up to fries. It is not an accompaniment dish, but an independent dish that combines freshness, taste and texture.
It is important not to digest the vegetables – they should only whiten 30 seconds, a minute maximum to maintain the crunch and the brightness. Then just mix with a good flavored olive oil and put it on a plate. Minimum treatment, maximum taste.
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Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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