Serves 4.


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 pepper
  • extra virgin olive oil

For the Porcini Mushroom Ice Cream

  • 100g fresh porcini mushrooms
  • 250g cream
  • pinch of salt
  • 25g glucose

For the Herb Sauce

  • 10g tarragon
  • 10g dill
  • 7g chervil
  • 15g basil
  • 15g parsley
  • ice
  • water
  • salt


For the Porcini Mushroom Ice Cream:

  1. Cut the mushrooms finely.
  2. Put the mushrooms, cream, glucose and salt in a saucepan.
  3. Cook until the mushrooms are soft.
  4. Take off heat and leave to infuse for 30 minutes.
  5. Bring the mixture back to 60°C, add the stabilizer and bring it to 85°C.
  6. Blend everything in the Thermomix.
  7. Place it in the Pacojet and then freeze.

    For the Herb Sauce

    1. Cook the herbs in salted water for about 5 minutes, then cool in ice water.
    2. Blend the herbs with some water and ice until it is smooth and not very full-bodied.
    3. Season with salt and refrigerate.

    For the Pumpkin Purée

    1. Peel and clean the pumpkin, then roughly chop it.
    2. Season with salt, oil, pepper and add the thyme and bake at 160°C.
    3. Boil the potatoes and once cooked, add the pumpkin.
    4. Blend in a Thermomix until smooth.
    5. Season with salt and white pepper.

    For the Cooked Vegetables

    1. Steam the carrots, fennel, courgettes, broccoli, cauliflower and snow peas.
    2. Once cooked, cut into small pieces of different heights.

    To Serve

    1. Place the herb sauce on the bottom first.
    2. Form a U on the dish with pumpkin purée.
    3. Place the various cooked and raw vegetables of different heights to create a display of varying geometries and colors.
    4. Finish with the porcini mushroom ice cream.
    5. Finally garnish with herbs and sprouts.

    Recipe courtesy of Claudio Mengoni of Michelin-starred Borgo San Jacopo.