Ingredients
- 700 g steamed beetroot
- 450 g rhubarb
- 10 g petals of violets
- 4 eggs
- red wine vinegar
- Acacia's honey
- beet sprouts
- Red wine
- extra virgin olive oil
- salt
For the recipe of patties with egg marinated in violets, peel the beetroot, cut into slices and season with a little oil and a pinch of salt. Spread the rhubarb removing the filaments, reduce it first to 10 cm long touches, then halve the latter by cutting them vertically. Sauté in a pan with a drizzle of oil, a pinch of salt and a teaspoon of honey; blend with half a glass of red wine and cook for 2 minutes: the rhubarb must wither without flaking.
Pour 500 g of water into a saucepan; as soon as it boils, melt a spoonful of honey and a pinch of salt. Turn off, add a spoonful of vinegar, then transfer the liquid to a baking dish so that it is at least 3 cm high, let it cool and infuse the petals, keeping someone aside for decoration. Separate the egg whites from the yolks, lay them in the infusion of violets and let them marinate for 30 '.
Lightly whisk the egg whites, pour them in an oiled baking pan, bake them at 190 ° C for 3-4 '; Remove from the oven and cut 4 omelettes (ø 8 cm). Whip 4 patties: place a layer of rhubarb, one of beetroot in each plate, repeat the two layers, cover with an omelette, place a drained yolk in the center and garnish with the rest of the petals and beetroot sprouts.
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