600g Patty Pan
100g pine nuts
Extra Virgin olive oil
Optional black truffle and sprigs of chervil/tarragon to garnish
For the mayonnaise
290ml groundnut oil
2 eggs, yolks only
4g garlic, crushed
1 heaped tsp mustard powder
1 level tsp salt
1 tsp white wine vinegar
25g chervil, finely chopped
25g tarragon, finely chopped
Freshly milled black pepper
Appliance Tip: Roasting in the Miele Steam Combination Oven at 0% humidity creates a very dry environment that’s perfect for roasting and creating excellent colouration.
Food Tip: To make this dish vegetarian friendly, remove the Lardo from the recipe
For the mayonnaise
Firstly, make sure all of the ingredients for the mayonnaise are chilled before starting.
Put the egg yolks into a mixing bowl add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix until well combined.
Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add the oil with a steady pour. Keep pouring until all of the oil is incorporated. This will give you a lovely thick sauce.
For the salad
Cut the patty pan into a mixture of quarters and halves, season well and mix with a good dash of olive oil.
Place on a pre-heated baking tray and roast in a Miele Steam Combination Oven on Fan Plus at 220°C, 0% humidity. Turn the squash throughout to achieve even colouring, this will take 8-10 minutes. You will know when the patty pan is cooked as a knife will pierce tenderly through the flesh. Squeeze over some lemon juice and place to one side.
Toast the pine nuts with a splash of vegetable oil on setting 6 of a Miele Induction Hob, until golden in colour.
Thinly slice the Lardo. Allow for 6 slices per plate.
To serve, take 2 tbsp of herb mayonnaise and place in the middle of a plate, using the back of the spoon to spread in a circle.
Arrange different colour patty pan within the circle and dress with 6 slices of Lardo.
Scatter toasted pine nuts within the circle.