Biodynamic Onions

RASMUS KOFOED
S.Pellegrino Sapori Ticino 2016 Edition

Geranium
Per Henrik Lings Allé 4, 8. DK-2100 Copenhagen Ø Phone +45 6996 0020
www.geranium.dk/en/

For 4 people:

Onions
10 Medium Biodynamic Red Onions
2L Elderflower Vinegar

Cheese Sauce
1kg Water
1Kg Hay Cheese
Salt

Rye Crumble
500g Rye bread
100g Beetroot Juice
20g Squid Ink
40g Butter, Melted
Dried Nettle
Dried Dandelion
Salt

• Preparation

  Pickled Onions

  Peel the onions and cut of the base. Simmer in the vinegar until just cooked then allow to cool.

  Once cool remove each shell by pulling it through the bottom. Set aside 12 perfect shells then cut 12 more shells into rings.

  Cheese Sauce

  Cut the cheese into 3cm squares then place in a pot with the water. Warm gently for an hour until the cheese is melted given all its flavour to the stock. Pass and season with salt.

  Rye Crumble

  Cut the Rye bread into a 2cm dice then mix with the juice, squid ink, butter and salt. Toast in an oven at 165 degrees C until crisp. Blend to a crumble in a food processor then season with the dried herbs.

• To serve

  Warm the onions gently in the vinegar. Arrange on the plate and add the herbs and flowers around. Serve the cheese sauce on the side and finish with the crumble.

  Nastursium Leaves

  Small Ramson Leaves

  Rosette Cress

  Water Cress Leaves

  Ramson Flowers