A delicious recipe for all strawberry lovers!
Bring to a boil 2 tbsp water with juice of one lemon, 1 tsp salt and sugar. Clean the chicory, put it in the water and cook for about 20 min. Cool, remove the stalk from the wedge. Remove peel from carrot, rinse and clean celery. Grate mushrooms dry. Cut vegetables and Taleggio into small cubes. Remove the peel from the garlic and press it. Rinse rosemary and shake dry Crush juniper berries in a mortar. Heat the oil and sauté the crushed rosemary sprig, garlic, vegetables, juniper berries and bay leaves in it for 6 to 8 min until soft. Stir in the Taleggio. Season with salt and pepper from the mill and cool. Open the chicory like a flower, season with salt and pepper, fill with the mixture and press into the original shape. Wrap with spaghetti. Dust the perennials with flour and fry lightly in the melted butter. Pour the powdered sugar over them and caramelize.
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