Instructions

1. 1.

   Parsley dust

   1. dry flat-leaf parsley without stems in the microwave
   2. chop the dried parsley into a powder in a blender
   3. place the parsley powder in a tea strainer and set aside
   
2. 2.

   Sherry-truffle dressing

   250 ml vegetable stock, 3 shallots, 50 ml sherry vinegar XO, 1-2 tbsp honey, salt and pepper to taste, 150 ml grape seed oil, white truffle oil to taste, xanthan gum if desired
   1. bring the vegetable stock and shallots to the boil in a pan and reduce to 100 ml
   2. add the sherry vinegar and honey, mix well
   3. season with salt and pepper
   4. slowly stir in the grape seed oil until a homogeneous mixture is formed
   5. finally, add a few drops of white truffle oil to intensify the flavor
   6. thicken with xanthan gum, if desired.
3. 3.

   Pearl Onions

   250 ml water, 60 ml vinegar, 1 tbsp mustard seeds, 8 peppercorns, 2 bay leaves, 1 tsp salt, 1 tbsp sugar, 16 peeled pearl onions
   1. bring the water, vinegar, mustard seeds, pepper, bay leaves, salt and sugar to the boil, leave to infuse for 15 minutes, strain and bring to the boil again.
   2. add the prepared pearl onions to the boiling liquid and leave to infuse until the liquid has cooled.
   3. before serving, remove the pearl onions, drain and flame with a Bunsen burner.
4. 4.

   Poached pear

   1 Peel the pear, cut into quarters and remove the core.
   2. place the pear quarters in a vacuum bag and seal airtight.
   3. bring the water to the boil, reduce the temperature to 90 degrees Celsius. Place the vacuum-sealed pear slices in the water and poach for approx. 15 minutes until soft. Check the temperature occasionally.
5. 5.

   Blanched broad beans

   1 First place the broad beans in ice water for approx. 5 minutes.
   2. cut lengthwise into fine, spaghetti-like strips using a peeler.
   3 Blanch briefly and then plunge into ice water.
   4. marinate with sherry-truffle dressing.
6. 6.

   Potato mousse

   300 g cooked potatoes, 150 g hot cream, 150 g potato stock from cooking, salt, nutmeg and pepper to taste
   1. mash the cooked potatoes and mix with the hot cream and potato stock.
   2. season with salt, nutmeg and pepper.
   3. pass the mixture through a sieve to achieve a smooth consistency.
   4. pour the creamy mixture into a 500 ml Isy siphon bottle.
   5. Screw in 2 cartridges and keep the bottle warm.
7. 7.
   Use cooking tweezers to twist the marinated beans into little nests and arrange on the plates. Arrange a quarter of a pear and 4 pearl onions decoratively around the beans on each plate. Arrange 2 slices of wafer-thin sliced lardo on each plate. Drizzle the lukewarm potato foam from the isy bottle on top. Finally, dust with the parsley dust using the tea strainer and garnish with the beechnut cress.