Magna Carta recipes

Green Easter

Category: Main course

Preparation time: 90 minutes (10 hours for baking) & execution time: 15 minutes

Ingredients for 1 portion:

  1. 45 gr. Wild fennel pesto
  2. 45 gr. Mint & rosemary marinate
  3. 100 gr. Friarielli
  4. 12 gr. Orecchiette
  5. 15 gr. Burgundy (Mediterranean, France)
  6. 5 gr. Season pepper seaweed-lavender
  7. 10 gr. Crispy peas (freeze-drying)
  8. 20 gr. Baby artichoke rustico
  9. 25 gr. Crumble thyme-honey
  10. 40 gr. Nettle cream
  11. 100 gr. Black garlic marmelade
  12. 100 gr. Pulled pork sauce
  13. 20 gr. Black garlic crumble
  14. 15 gr. Taming cannabis oil
  15. 1 item of celeriac
  16. 1 item of leek
  17. Salt, pepper


  1. Clean the celeriac and season with salt, pepper, cannabis oil and the Burgundian seasoning.
  2. Place it in a baking dish and bake it in 180 degrees for 10 hours and 20 minutes approximately.
  3. Add in a bowl the black garlic marmalade and the pulled pork sauce. Mix them in order to create the glaze and spread it on the celeriac at a regular basis.
  4. Blend the mint & rosemary marinate, the nettle cream and the wild fennel pesto in order to create a mixture.
  5. Add the orecchiette pasta in a pot and boil them for about 7 minutes.
  6. Once they are ready, mix them with the nettle cream, the wild fennel pesto, and the mint & rosemary mixture.
  7. Once the celeriac is ready, cut it on the top and add inside the leek. Bake it for another 10 minutes.
  8. Serve by garnishing with the friarielli, the black garlic crumble, the crispy peas , the thyme-honey crumble, and the baby artichoke rustico.

Special credits to Dipnoceramics & CONCEPT companies for their kind contribution of the equipment.

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