{"id":35589,"date":"2021-08-10T21:25:16","date_gmt":"2021-08-10T21:25:16","guid":{"rendered":"https:\/\/cucineditalia.com\/spring-on-a-plate-creme-brulee-of-leeks-asparagus-hops-herbs-and-flowers\/"},"modified":"2022-06-16T08:03:12","modified_gmt":"2022-06-16T08:03:12","slug":"spring-on-a-plate-creme-brulee-of-leeks-asparagus-hops-herbs-and-flowers","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/spring-on-a-plate-creme-brulee-of-leeks-asparagus-hops-herbs-and-flowers\/","title":{"rendered":"Spring on a Plate: Cr\u00e8me br\u00fbl\u00e9e of leeks, asparagus, hops, herbs and flowers"},"content":{"rendered":"\n

A colorful and tasty spring recipe<\/a> the is vegetarian with delicate and inviting flavors in an elegant presentation: Cr\u00e8me br\u00fbl\u00e9e of leeks, asparagus, hops, herbs and flowers was created by the Michelin star chef Antonio Ziantoni of Zia Restaurant in Rome<\/strong> – a location designed by New York architect Anton Cristell with an atmosphere that is elegant and understated. Bringing together his passion and years spent honing his craft around the world – including work with Georges Blanc in France and Gordon Ramsey in London – Ziantoni focuses on flavors that bring out the quality of the products he uses.<\/p>\n\n

Ingredients<\/strong><\/h2>\n\n

For the leek cream<\/strong><\/h3><\/h3>\n
\n
Leeks<\/strong>: 100 g<\/div>\n
Vegetable stock<\/strong>: 100 g<\/div>\n
Oil<\/strong>: to taste<\/div>\n
Garlic<\/strong>: to taste<\/div>\n
Thyme<\/strong>: to taste<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
Salt<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n

For the cr\u00e8me br\u00fbl\u00e9e<\/strong><\/h3><\/h3>\n
\n
Cream of leek<\/strong>: 50 g<\/div>\n
Liquid cream<\/strong>: 250 g<\/div>\n
Milk<\/strong>: 75 g<\/div>\n
Sugar<\/strong>: 40 g<\/div>\n
Salt<\/strong>: 3 g<\/div>\n
Egg yolks<\/strong>: 4<\/div>\n
Pepper<\/strong>: to taste<\/div>\n
Vanilla bean<\/strong>: to taste<\/div>\n
Brown sugar<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n

For the wild herb salad<\/strong><\/h3><\/h3>\n
\n
Wild asparagus<\/strong>: to taste<\/div>\n
Hops<\/strong>: to taste<\/div>\n
Watercress<\/strong>: to taste<\/div>\n
Mugwort<\/strong>: to taste<\/div>\n
Borage<\/strong>: to taste<\/div>\n
Geranium<\/strong>: to taste<\/div>\n
Chickory<\/strong>: to taste<\/div>\n
Burdock<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n

Procedure<\/strong><\/h2>\n\n

For the leek cream<\/strong><\/h3><\/h3>\n\n

Coarsely chop the leeks, fry some oil, a clove of garlic and thyme. Add the leeks and deglaze with vegetable stock or water. Cook for 30 minutes and then blend with a blender.<\/p>\n\n

For the cr\u00e8me br\u00fbl\u00e9e<\/strong><\/h3><\/h3>\n\n

Pour the milk and cream into a small saucepan. Add the vanilla bean and seeds. Then bring gently to a boil. Meanwhile, place the egg yolks in a bowl along with the sugar and leek cream. Mix with a whisk.<\/p>\n\n

When the milk and cream mixture has come to a boil, remove the vanilla and pour a little at a time into the bowl with the leeks, stirring continuously to obtain a smooth mixture.<\/p>\n\n

For cooking<\/strong><\/h3><\/h3>\n\n

Pour the mixture into a cocotte and place it in a baking dish with water to create a bain-marie. Bake at 100 degrees for 60 minutes.<\/p>\n\n

<\/h2>

Impiattamento<\/strong><\/p>\n\n

Let cool, cut with a pastry cup, sprinkle with brown sugar and burn with a blowtorch. Lay on a plate and sprinkle with the wild herbs and spring flowers.<\/p>\n\n

Zia Restaurant<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A colorful and tasty spring recipe the is vegetarian with delicate and inviting flavors in an elegant presentation: Cr\u00e8me br\u00fbl\u00e9e of leeks, asparagus, hops, herbs and flowers was created by the Michelin star chef Antonio Ziantoni of Zia Restaurant in Rome – a location designed by New York architect Anton Cristell with an atmosphere that […]<\/p>\n","protected":false},"author":4,"featured_media":22372,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18550,16190,18551,18388],"class_list":{"0":"post-35589","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-michelinrecipes","9":"tag-michelinstarchefs","10":"tag-springrecipe-antonio-ziantonizia-restaurant","11":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/35589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=35589"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/35589\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/22372"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=35589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=35589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=35589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}