INGREDIENTS
300 g leeks (cleaned), 300 g spelt flour, 300 g water, salt, parsley, a little garlic, oil for frying, 1 kilo of fresh beans, 2 tablespoons of oil, salt, juice of half a lemon.
For the mixture: lettuce, chicory, puntarelle, salad, radishes, dandelion, arugula, 1 small leek, extra virgin olive oil, salt, lemon juice.
PROCEDURE
The pancakes: Slice the leeks very thinly. Prepare a batter with water, flour and salt, let it rest for 20 minutes in the fridge. Add the chopped leeks, parsley and garlic. Mix very well. When the oil is hot, pour the pancakes with a soup spoon that is not too big. Turn them a couple of times so that they are golden and crispy. Let them dry on straw paper
the fava bean puree: Shell the small fava beans from the pods. In a saucepan, boil 1 | 2 liters of unsalted water. When the water boils, throw in the fava beans. Bake 20 to 30 minutes. Drain and pass through a food mill. Drizzle with oil, salt and lemon.
The mixture: Wash all the vegetables and dry them, slice the radishes and leeks. Drizzle with oil, salt and lemon.
