Fasolakia, Restaurant Elea

Ingredients

• Various summer beans
• Feta
• Small potatoes
• Pine nuts
• Carrots (yellow and orange)
• Carrot juice
• Chicken broth
• Olive oil
• White Wine
• Shiso Purple Vinegar
• Bean Blossom
• Bicolor Mustard Cress
• Affilla Cress
• Oil Bicolor Mustard Cress

Preparation

Cream of smoked feta

• Smoke the feta
• Mix the feta with a little olive oil and cream
• Season with salt and pepper

Beans

• Blanch the beans briefly
• Dress them with a bit of chicken stock, herbs, olive oil and vinaigrette

Carrots

• Pickle the carrots with Shiso Purple Vinegar

Potatoes

• Cook the small potatoes in tomato sauce with onion, garlic and carrot juice

Pine nuts

• Toast the pine nuts.

Onions

• Vacume the onions in a cooking bag with smoked soy and steam for half an hour
• Then caramelize them on the griddle

Fermented bean broth (fasolakia)

• Chop the string beans very finely and ferment them with 2% salt
• Vacuum and leave to stand for two weeks
• Sauté shallot with garlic and remaining carrots
• Add fresh tomato, tomato paste, white wine, Shiso Purple Vinegar, chicken stock, bay leaf, peppercorns, savory, fresh thyme, carrot juice and the fermented beans
• Boil and reduce
• Pass through a cloth
• Mix with the oil and use it on the dish

Formatting

• Dress the dish as in the photo or video

Recipe: Takis Panagakis