Clean all the vegetables and use the scraps and leftovers to prepare a vegetable broth, flavoring it with soy sauce. From the more substantial parts of the carrots, celery, and zucchini (use only the green part for the zucchini), cut a precise julienne and blanch in boiling water for a few seconds. Slice 8 rounds of purple potatoes and blanch them like the other vegetables. Use the spinach sprouts raw. Cook the eggs in boiling water for 13 minutes, then cool them in ice water and peel carefully to avoid damaging the egg whites. Cut the eggs in half. Cook the Panzerotti with porcini mushrooms in salted water and keep them warm.
Meanwhile, use a vegetable peeler to slice the asparagus and place them in ice water to curl. Boil the remaining asparagus in water so that they absorb all the vegetable flavors. Once this liquid has cooled, add soy lecithin and create a foam using an immersion blender.
Place the blanched julienne vegetables at the bottom of the bowl, distribute the Panzerotti with porcini mushrooms evenly, and sprinkle with spinach sprouts. Add half an egg to each plate and two slices of purple potatoes. Sprinkle with toasted sesame seeds, pour the hot broth, and garnish with the asparagus carpaccio seasoned with oil and salt. Top the asparagus with a spoonful of foam and chives.
Chef Carlo Bresciani, advanced training instructor at fic.
