Ingredients

• 200 g pre-cooked chestnuts
• 120 g daikon
• 100 g seedless white grapes
• 100 g of soy sauce
• 10 g butter
• 2 g agar agar
• 1 small Romanesco broccoli
• extra virgin olive oil
• salt
• white pepper in grains

Blend the grapes and pass it through a sieve to obtain the juice (or pass it through the extractor). Peel the daikon, slice it into 3-4 mm thick slices, collect them in a bowl with the grape juice and leave them to marinate for 3 hours.
Jumbled up the soy sauce with 100 g of water, add 10 peppercorns, the agar agar and cook for 1 minute from the boil. Pass through a sieve and transfer the liquid into a tray (20 × 20 cm) lined with film. Put it in the fridge for 2 hours or until it gels.
Flavorful chestnuts in a pan with a knob of butter and a pinch of salt.
Cleanse the broccoli, divide it into tufts; slice them into thin slices (the ideal would be to use the mandolin).
Season them with oil and salt and mix with chestnuts and daikon, drained from the marinade.
Cut the gelled soy by making a mixture and distributing it on the vegetables, dosing it according to your taste: it is very savory.