Preparation time: 40+ min
Difficulty: easy
Serves 3
For ragu
Ingredients:
4 leeks
few bay leaves
few sprigs of thyme
600 g brown portobello mushrooms
a handful of porcini mushrooms
1 tbs tomato paste
100 ml quality red wine
200 ml tomato puree
2 tsp dry lovage
salt and pepper
water as needed
Chop the leeks and water-fry them together with bay leaves, thyme, and thinly sliced portobello mushroom until everything is golden brown. Add portobello mushrooms step by step, as they release water during frying. When you fry all of the portobello mushrooms and all water has evaporated, season with salt and pepper, add dry porcini mushrooms, a spoon of tomato paste, and deglaze everything with red wine. When the wine evaporates, add tomato puree, lovage, and water. Simmer until the flavors combine.
For salad
Ingredients:
1 cup mixed legumes with barley soaked overnight
kombu algae
few bay leaves
bunch of common purslane
green part of spring onion
1-2 tbs mustard seeds
1 cup cherry tomatoes
few sprigs of parsley
salt and pepper
Cook the legumes and barley together with kombu algae and bay leaves. Add salt before you finish cooking. Drain, remove the kombu algae and bay leaves and let everything cool. Add common purslane, chopped green part of the spring onion, a spoonful or two of mustard seeds, randomly cut tomatoes, and chopped parsley. Mix well and season to taste.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
