Peach (Buttermilk-parsnip, fritto misto, sunflower sprouts) 9

Peach

Buttermilk-parsnip, fritto misto, sunflower sprouts

Peaches - steamed in green tea vinegar. The bottom half of the peach is peeled and bruleed and the skin is charred.

Parsnips - steeped in buttermilk with shallot and garlic, then pureed.

Rice is cooked with urfa, then coated with corn starch and fried.

Squash & eggplant - coated in seasoned (mustard seed, cayenne pepper) corn starch and fried.

The squash, eggplant and rice (fritto misto) are tossed in a peach emulsion with sunflower sprouts.

This dish is vegetarian and gluten free. It cannot be made vegan.

***The Italian phrase "fritto misto" roughly translates as "mixed fry," and it encompasses all sorts of fried foods: meats/seafood, vegetables, and even desserts.