Page 83 - Exploring Taste Magazine N.2

HERITAGE—AEREOBANQUETS, POLIBIBITE & LAMBRUSCO

Fisticuf Stuf

Cover the bottom of a round plate with fondue lightly perfumed with grappa. Arrange, on one side of the plate and
equidistant from each other, three halves of red pepper shaped into cones, which have been cooked in the oven and
f lled with a green paste composed of asparagus tips, celery and fennel hearts, little onions, capers,
artichokes and olives. On the opposite side set out in a row three boiled leeks. An arabesque of grated truf e,
which starts at the second pepper and winds its way to the one at the edge, completes the dish.
Formula by the Futurist art critic P.A. Saladin

Manandwomanatmidnight

Pour some red zabaglione onto a round plate to form a large pool.
In the middle of this place a nice big onion ring transf xed by a stalk of candied angelica.
Then lay out two candied chestnuts, as shown in the illustration, and serve one plate per couple.
Formula by the Futurist art critic P.A. Saladin

81