Ant eggs, Chanterelle (Cantharellus cibarius), Yellowfoot (Craeterellus tubaeformis), Orpine leaves (Sedum telephium), Swiss Stone Pine nuts (Pinus cembra) spiced with some Horse ants (Formica rufa), sea salt and olive oil.
Ant eggs contain a lot of protein and have a nice chewy texture and don't need to be boiled like the rice in risotto. I Sautéed the eggs, mushrooms and some orpine leaves in a pan. I would have preferred to use some other herbs but i forgot them elsewhere and it was getting dark so i had to do with some orpine from my friends yard! :)
The adult ants have an interesting acidic taste and can be used as a spice to replace lemon or vinegar. The eggs have a very neutral taste and can be used in many types of dishes. We even used them to replace cheese in a buckwheat-pizza and it was great!
Cembra pine cones and uncracked nuts
Cembra nuts are an excellent ingredient! They were slightly roasted for this dish, if you roast them uncracked, they will gain a great smoked flavor. The cones have a nice aroma and could possibly be good ingredients for burning incense. I foraged some from Lapland last week and have been a happy squirrel ever since!
Dessert pics coming soon! <3
No comments:
Post a Comment