Easy Edible Earth - 0.0 % Vermouth Rosé
Recipe & Food-Styling: Mattia Risalti, Photo: Oliver Schwarzwald Plate: Jihye Han & Anna Freudenberg
Plenus venter non studet libenter
"A full belly does not like to study," this is the most common translation of the known Latin phrase. This is not quite correct, because the Latin "studere" means rather "to do something". It´s obvious that it´s probably better not to "do" sports after a heavy meal. On the other hand, the soothing feeling of a stomach filled with good food is often the first requirement for being able to focus.
What is absolutely true, however, is that a "loaded" head is definitely not capable of anything.
For the second print edition of my magazine, we have selected some of the term projects of students of the Department of Glass and Ceramic Design at Burg Giebichenstein and present them with simple pairings, that fill the stomach and at the same time leave the head clear.
The first recipe, in the series of three, is a simplified version of the NOMA classic. Sweet carrots with the malty notes of dark bread. A very good appetizer, and still quick to prepare. A simple but effective drink to go with it. Non-alcoholic rosé sparkling wine with a shot of non-alcoholic white vermouth. Not only lovely to look at, but also very tasty. The vermouth brings the important herbal note to the sparkling wine. Complexity would be a bit of an overstatement, more like a little surprising twist. The rosé comes from Kolonne Null, the vermouth from It's Undone in Hamburg. Carrot and vermouth are known to be a good team, we've had that before, here. The new magazine is available in the store. Go for the carrot!
"Edible Earth" with carrots
For 6 people
Ingredients
Edible Earth
200g dark bread / cookies
35g dark raisins
2g liquid smoke
5g strawberry fig balsamic glaze
2g Worcestershire sauce
4g soy sauce
5g sesame oil
20g hazelnuts
Butter carrots
800 g carrots with green heads
2 teaspoons caster sugar
2 teaspoons butter
Grind bread or cookies in a food processor.
Mix remaining ingredients, except hazelnuts and raisins, and dry in oven at 200 degrees for 10 minutes. Then grind again. Then mix in the hazelnuts, and chop everything again coarsely. Finally, add the raisins and mix.
Put the carrots in a wide, shallow pot, add just enough water to cover them, then add the sugar and butter. Simmer over medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and glossy.
Serve the butter carrots along with the edible soil.
The drink:
Top 2 CL of white vermouth with very cold non-alcoholic rosé sparkling wine. Garnish with a lemon zest.