List of Ingredients
- mixed seasonal vegetables (boiled beets, carrots, cauliflower, boiled pumpkin, boiled potatoes, radishes, porcini mushrooms, small radicchios)
- 4 of eggs
- Boiled beets
- Orange
- Grapefruit
- Balsamic vinegar
- Soy sauce
- Bread
- Extravirgin olive oil
- Fine salt and salt in flakes
- Pepper
Method
Slice the carrot into thin strips and cut the cauliflower into slices (use a mandolin, if possible), then blanch them in salted boiling water for a few seconds. Thinly slice the mushrooms and radishes, and chop the pumpkin, potato, beets, and small radicchios. Arrange the vegetables in dishes, leaving a hole in the center. Cook the eggs in their shells in water heated to 150 °F for 20 minutes. Gently peel them in the dishes. Blend a beet with grapefruit and orange juice until you obtain the consistency of a colored sauce; drip a bit into each dish. Prepare a vinaigrette with balsamic vinegar, soy sauce and extra-virgin olive oil and add it to the vegetables in drops; ground fresh pepper over the egg, complete with salt flakes and serve with thin wafers of toast.