50 gr flour
150 gr toasted onion
100 gr hazelnuts
200 gr butter
4 sachets squid ink
50 gr brown sugar
Seeds of red tomato, Changlot olive oil, Modena vinegar and salt.
Seeds of green tomato, sesame seed oil, sherry vinegar and salt.
Seeds of courgette, soy, chilli sauce and salt.
Seeds of cucumber, Hojiblanca olive oil, salt and sherry vinegar.
Seeds of aubergine, salt, Jaipur curry powder, Cornicabra olive oil and wine vinegar.
Seeds of Padrón pepper, Arbequina olive oil and salt.
Turnip noodles Chilli pepper Aubergine and courgette ash Freeze-dried powders
Purée of celeriac and fennel
3000 gr cauliflower
Celeriac Carrot purée
200 gr carrot
50 gr orange juice
Ras al hanout
Jaipur curry powder
Flowers in season
Onion earth: Crush the hazelnuts. Mix all the ingredients, including the toasted onion, and leaving the butter and squid ink until last. Dry out in the oven at 180ºC stirring all the time.
Red tomato seeds: Osmotize with Changlot olive oil, sherry vinegar and salt.
Green tomato seeds: Osmotize with sesame seed oil, sherry vinegar and salt.
Courgette seeds: Osmotize with soy, chilli sauce and salt.
Cucumber seeds: Osmotize with Hojiblanca olive oil, salt and sherry vinegar.
Aubergine seeds: Osmotize with salt, Jaipur curry, Cornicabra olive oil and wine vinegar.
Padrón pepper seeds: Osmotize with Arbequina olive oil and salt.
Turnip noodles: Cut with a mandolin slicer and blanch in salted water. Chilli pepper: Osmotize with Arbequina olive oil, sherry vinegar and salt. Aubergine and courgette ash: Use a vegetable peeler to cut the peel off the aubergine and the courgette. Remove any flesh remaining on the peel, and use only the peel. Lay on an oven pan and dry for 24 hours at 50ºC.
Celeriac and fennel purée: Make a smooth, fine purée.
Cauliflower purée: Cook the cauliflower in water, drain and blend with milk. Season with salt, push through a chinois and set aside.
Atoms: Cook all the vegetables separately and set aside.
Carrot purée: Peel the carrots, cut into pieces and cook in water flavoured with caraway seed and a little orange juice. Blend in a kitchen robot, then season again with orange juice. Set aside.
Cauliflower cous-cous: Use a sharp pointed knife to cut off the surface of the cauliflower. Blanch the result and set aside.
Others: Blanch the asparagus and mange-tout like the other vegetables. But wash the radishes and cook with water, salt and butter. When cooked, peel and set aside. Pumpkin purée: Peel and dice the pumpkin. Roast in a combined oven at 160ºC for approximately 25 minutes, then in dry heat at 180ºC for 10 minutes with olive oil, ras al hanout, Jaipur curry powder, coriander, cumin, salt, black pepper and anise seeds. Transfer to a kitchen robot with any pan juices and blend at maximum speed.