Name of the zero-waste menu: COLLISION
Average values of the carbon footprint of the menu: 295.925
Cost of the menu (non-assessable): 3.50€ per portion
For this 2 dishes, we arranged to use the same ingredients, in order to reach the
minimum level of waste: different parts of the same ingredient (bread and
vegetables) have been used in both recipes.
The total food waste from this menu are 60 grams of artichoke and the eggshells
Description of the dishes
Appetizer
Name of the dish:
Leek meets potato varietè with Mascarpone cream, fried artichokes and thyme panure.
2 PORTIONS
Carbon footprint value: 365,6
List of main ingredients and weights (seasonings and dressings not to be listed
here):
1. LEEK, 180 grams.
2. MASCARPONE, 70 grams.
3. POTATO, 100 grams. (skin 20 grams + pulp 80 grams)
4. STALE BREAD CRUST, 20 grams.
5. ARTICHOKE, 70 grams.
Description of the dish (including sustainability options)
INGREDIENTS
2 Leeks
2 small potatoes (100 grams each)
1 artichoke (heart)
2 small loafs of stale bread (50 grams each) – Only the crust
Thyme
EVO oil, Salt, Pepper
Wash and clean the 2 leeks.
From the leek, cut 6 small cylinders measuring 2 x 1,5cm , 2 x 2,5 cm and 2 x 3,5
cm, place them in the steamer and cook them for 13 minutes (approximately
200 grams)
In the meantime, peel the 2 potatoes, taking care to peel the skin so that it forms
a continuous spiral and save the potato skin in a separated bowl (approx. 20
grams)
With the inner part of the tuft (the green, harder part) of the leek (usually
considered waste), cut out some small rings to be used later as a garnish for the
dish (approx 16 grams) and save 40 grams of tuft of the leek for the next recipe.
Brown the remaining part of the leeks (approximately 150 grams) in a pan with
the pulp of the potato in pieces (approximately 80 grams) and cover with water,
cooking the mixture for about 15 minutes
At the end of cooking, blend with a blender and obtain a homogeneous puree.
Salt and pepper to taste.
Clean the artichoke, remove the outer leaves and the skin of the artichoke stem
and set them aside for the next recipe (approx. 135 grams). Cut the artichoke
heart (70 grams) into julienne strips. Fry the julienned artichoke, dry it with kitchen
paper and drain in a tray with paper towels.
Now, fry the 2 potato skins, previously inserted in a long toothpick, to form a spiral,
until golden brown.
Grate the outer crust of the loafs of bread (20 grams of crust). Toast the grated
crust in the oven or in a frying pan with evo oil, a little salt and fresh thyme, to
create the panure and set is aside.
Mix the 70 grams of mascarpone in a bowl with oil, salt and pepper and place
into a pastry bag with a smooth nozzle.
Compose the dish by first arranging 3 pieces of leeks in scale in the centre of the
plate, putting the leek and potato varietee on one side and the fried julienned
artichokes on the other side.
With the pastry bag, create clumps of mascarpone cream on top of the leek
cylinders and garnish the leek rings with the thyme panure.
As final touch, put the toothpick with the fried potato skin on the top of the taller
cylinder.
Repeat the arrangement for the second plate
No waste has been created in the preparation of this dish: all the ingredients has
been used also in the preparation of the second dish.
Main dish
Name of the dish:
Artichokes cream embraces saffron stale bread gnocchetti and julienned leek
with lemon
2 PORTIONS
Carbon footprint value: 226.25
List of main ingredients (seasonings and dressings not to be listed here):
1. ARTICHOKE, 135 grams.
2. STALE BREAD CRUMB, 80 grams.
3. LEEK, 40 grams.
4. POTATO, 90 grams.
5. EGGS, 120 grams.
6. FLOUR 00, 75 grams.
Description of the dish (including sustainability options)
ALL INGREDIENTS:
2 eggs
Flour 00 (60 grams for the gnocchetti and 15 grams for the coral wafer)
1 Artichoke (Leaves and hulled stem)
2 small Loafs of stale bread crumb (without crust, that has been used in the first
dish)
Saffron from the Belluno Dolomites (0,12 grams)
50 grams of water
Sweet paprika powder
32 grams of seed oil
Sodium bicarbonate
Leek (40 grams of tuft)
EVO oil, salt and pepper
Lemon Juice
In the water of the steamer where the leeks of the previous recipe are being
cooked, insert the artichoke cuttings (outer leaves and hulled stem) derived from
the previous dish and remaining part of the potato pieces (from the previous
preparation) and cook for about 30 minutes adding a little sodium bicarbonate
of soda to the water (to keep the artichoke greener)
Blend the mixture in a cutter and pass the cream through a large-mesh strainer.
The remains of the pressed artichoke leaves are the only food waste of this menu
(approx. 60 grams)
Cut the crumb of the stale bread loafs into cubes and mix them with the eggs,
60 grams of flour and the Saffron from the Belluno Dolomites, to form a
homogeneous mixture.
Place the mixture in a pastry bag and cut out small dumplings to be cooked in
plenty of salted water for about 3 or 4 minutes.
Using the leftover of the leeks previously stored in the first recipe, cut a julienne of
40 grams which will be seasoned with oil, salt, pepper and lemon juice.
Arrange the dish by placing the cream on the base of the plate, the dumplings
in the centre and the leek julienne on top.
Garnish the dish with 2 coral wafers obtained by mixing 15 grams of flour with 50
grams of water and 32 grams of seed oil and cooked in a non-stick pan, one of
them flavoured with sweet paprika powder.
