Pine infusion
1. Put the onions, salt, sugar and
water in a vacuum bag, seal and
cook in simmering water for about
40 minutes until the onions are
completely soft. Alternatively,
cook them in a pressure cooker
for about 20 minutes.
2. Empty into
a bowl and add the pine and bonito.
3. Leave to cool, then add all the
remaining ingredients and leave
to infuse in the fridge overnight.
4. Pass through a fine sieve,
then store on ice for 30 minutes
before serving.
Onions
1. Bring the water, salt and caster
sugar to a very gentle simmer,
appoximately 90°C on a temperature
probe.
2. Gently blanch the onions
separately in this mixture until there
is no raw flavour left: the red for
10 minutes, until cooked through;
the white for 7 minutes, so that it still
has some texture and a light crunch.
3. Transfer the onions to a tray.
Basil oil
1. Blanch the basil and baby spinach
for 30 seconds in rapidly boiling
salted water ( 3 per cent salinity ).
2. Drain and refresh in iced water.
3. Drain again, squeezing out all
the liquid.
4. Purée in a blender with
the salt and oil until bright green,
then drain through a sieve lined
with a double layer of muslin.
Dressing
1. Blend together all the ingredients
except the basil.
2. Toss the onions
in this dressing, with the basil.
3. Leave to marinate for a minimum
of 2 hours.
To assemble
24 basil leaves
1 quantity of Aioli
16 Chive Curls
chive flowers
garlic flowers
1. Place 2 basil leaves in each bowl
and top with one onion segment of
each colour.
2. Pipe or spoon the aioli
behind the onions, then garnish with
the chive curls, flowers and remaining
basil.
3. Pour in the chilled infusion
and split with the basil oil.