There's nothing mysterious concealed within this parcel. Pull the string, take a whiff of the steam as it gently unfurls and in an instant every single ingredient will be revealed at the sight, smell and taste of each. In just the palm of a hand, the beauty of fall and winter seasons are condensed and translated in food. Food that cooks in a mingling of flavors that are absorbed and released through its own sweet juice. The final result will make your heart skip for a second and all five senses will sing soundly. To start, get a hold of good ingredients, you’ll be inspired as you handle them. The rest is just chopping, slicing, and dicing, in a rather rustic but thoughtful way. I’ll never tire to say that good food depends almost entirely on great ingredients especially when there's really no recipe involved. That's all there is to say.
serves for 4 people
1 medium size butternut squash, peeled and diced
4 medium size Jerusalem artichokes, peeled and sliced longwise in quarters
4 big oyster mushrooms, it would be better if you can get a hold of porcini mushrooms
4 fresh spring onions
1 big fennel
12 large size chestnuts, peeled and boiled for 10 minutes
extra virgin olive oil
parchment paper and baking string
Rinse and peel the vegetables. Dice the butternut squash, slice the fennel, divide the Jerusalem artichokes in quarters, divide the spring onions in half. Slice the bigger oyster mushrooms in half and leave the smaller ones whole. Peel the chestnuts from their outer skin. To remove their inner skin, boil the chestnuts in water for 10/15 minutes, this will also pre-cook the chestnuts so they can cook equally with the other vegetable.
Place all the vegetables in a big bowl and season to taste with salt, pepper and extra virgin olive oil. Give it a mix with your hands coating all the vegetables with the seasoning.
Divide the parchment paper in 4 pieces, 60 cm long. Place a sheet of the parchment paper in a small bowl, this will help you wrap the vegetables. Place the vegetables within the bowl covered with parchment paper, add the fresh thyme, dill and a last drizzle of oil. Pull the 4 extreme corners of the paper and bring them above the center, gather the middle with your hand to form a tight package, see the top photo. Tie the package tightly with baking string. Place the four parcels on a baking tray and bake in a preheated oven at 200ºC for 20/25 mins.