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Ingredients for 4 people:

  • 1 kg Whole violet potatoes
  • 160 g Asparagus
  • 600 g Peas
  • 8 g Bonduelle quinoa
  • 100 g Shallots
  • 150 g Cabbage leaves
  • 3 g Mint leaves
  • 12 g Chives
  • 80 g Organic baker’s yeast
  • To taste Bicarbonate of soda
  • 3 g Fresh rosemary
  • 100 g Breadcrumbs
  • 500 ml Sugar free soya milk
  • 8 g Lime powder
  • 8 g Violet potato powder
  • 10 g Agar-agar
  • 5 g Soya lecithin
  • 120 ml. Extra virgin olive oil
  • 300 ml. Sunflower oil
  • 15 ml. Rice vinegar
  • Salt to taste
  • Pepper to taste


Place the violet potatoes in transparent microwave film and leave to cook at 800 w for 5 minutes.

In a saucepan bring water to the boil and cook the cabbage leaves, peas, asparagus for a few minutes with salt and bicarbonate of soda to taste. Remove the cabbage, peas and asparagus and rinse in water and ice.

Roughly chop the chives, pour 50 ml of extra virgin olive oil into a small bowl and add the chives. Cook on maximum power in the microwave oven for minute. Place the peas with the cooked chives in a saucepan and season with salt and pepper. Blend the peas with an immersion blender adding a few spoons of cooking water. Sieve the mixture formed.

Pour the smoother part of the pea sauce into a pot, heat on the stove, add agar-agar, mix well and pour the mixture into a Tourbillon mould. Leave to rest.

Divide the remaining sauce into two portions. Put one half onto the heat and thicken slightly.

Slice a violet potato and cut out 6 discs with a cookie cutter.

Mash the rest of the potatoes. Divide the mashed potatoes into two bowls. Finish one half with shredded mint and rosemary, salt, pepper, extra virgin olive oil, lime powder, organic baker’s yeast. Form into pralines, cover with a double coating of breadcrumbs. Breadcrumbs, soy milk and again with breadcrumbs.

Add the quinoa cooked rapidly in a saucepan with the cooked shallots and a splash of olive oil to the rest of the mashed potatoes, leaving apart about 6 tablespoons. Add a tablespoon of rice vinegar, shredded mint, shredded chives and season with salt. Tip the mixture into a squeeze bag without a nozzle. Fill 4 cabbage leaves with the potato and quinoa mixture taking care to leave a space in the centre for the pea sauce. Cover with the other cabbage leaves. Arrange on a dish lined with oven-proof paper and cook in a convection oven pre-heated to 180° for about 2 minutes.

Fry the potato pralines in sunflower oil.

In a saucepan quickly reheat the asparagus, the potato discs and the whole peas. Add the soya lecithin to the cooking water from the vegetables and blow air with the relevant machine.

Arrange the cabbage ravioli removed from the oven onto a warmed serving dish, plated in the pattern given above adding all the ingredients of the recipe.

Pour the re-heated pea sauce into a sauce-boat to accompany the dish.


Chef Antonella Ricciolo