When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; I’ve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, we’ll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive way….It’s like if the harmony of colors was in strictly relation with the harmony of flavours.
This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.
Ingredients (for 4 people):
- sweet potatoes 35 oz
- leek 3,5 oz
- broccoli 8,8 oz
- 3 tablespoons of curcuma
- 3 bread slices
- mix of seeds
- soy cream
- extra virgin olive oil q.s.
- salt q.s.
- Peel potatoes and cut into cubes.
- Chop the leek and sweat it in a saucepan with 2 tablespoons of oil.
- Add potatoes and curcuma; cover with water and cook for about 15 minutes.
- Wash broccoli and divide the tops.
- Bring water to a boil and cook broccoli for about 5 minutes.
- Cool the tops of broccoli and blend them together with a pinch of salt and two tablespoons of oil; if necessary add a cup of water and, still blending, get your green cream.
- Blend also potatoes with a pinch of salt and get the orange cream.
- Preheat convection oven at 356F.
- Cut bread into small cubes; put them in a bowl and season them with chopped herbs, salt and extra virgin olive oil.
- Toast in oven for 5 minutes, until golden brown.
- Toast also a handful of mixed seeds until they start to crackle.
- Prepare the dish starting with the orange cream; add three coffee spoons of green cream, a few cubes of bread, seeds, soy cream and some thyme leaves.