Recipes

Claudio Mengoni’s Cooked and Raw Vegetables with Porcini Ice Cream

Showcasing the best of Italy’s produce, the chef of Michelin-starred Borgo San Jacopo presents a colorful dish bursting with flavor, color and, of course, finesse.

Serves 4. Ingredients For the Raw Vegetables Belgian endive radish carrot courgette fennel For the Cooked Vegetables carrots fennel zucchini broccoli cauliflower snow peas radishes blanched in raspberry vinegar and preserved under vacuum with beetroot juice porcini mushrooms at 65°C in flavored oil chanterelle mushrooms at 65°C in flavored oil For the Pumpkin Purée 25g pumpkin 50g potatoes 1/2 sprig of thyme 1 clove of garlic white...