Sage oil:
- 200 g of olive oil
- Two bunches of fresh sage
Blanch the sage in boiling water for 10 seconds, cool down in an ice water and carefully squeeze out the water. Blend with oil for about 5 minutes. Put the oil through a sieve lined with gauze. If you wait 1-2 days before sieving, the result will be much better and the oil will get more sage flavor and aroma.
Humus:
- 300 g dried broad beans
- 100 g olive oil extra virgin
- half tablespoon grounded coriander seeds
- salt and pepper to taste
Soak broad beans for several hours, thoroughly rinse and boil in plenty of water until tender. Drain keeping some fluid. Weight the drained beans and fill up with water in which they were cooked so you get 1100g. Blend it until smooth with oil and coriander. Season with salt and pepper to taste. Keep warm.
- 350 g chanterelles
- 2 finely chopped shallots
- 50 g of dry white wine
- 20 g olive oil not virgin
- 350 g cooked and peeled broad beans
- salt and pepper to taste
Clean chanterelles and throw them into salted boiling water for 20 seconds. Cool them down in ice water, remove them and dry on a paper towel. Preheat oil in a frying pan and gently fry the shallots. Add the chanterelles and fry another 8-10 minutes. Pour the wine and wait until it almost completely evaporates. Season with salt and pepper to taste.
Put the still warm humus on the plate, arrange the mushrooms and beans on top. Sprinkle everything with sage oil. Bon Appetit!
Recipe: Mickey Rotten; Photo: USTA Magazine
