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@DoktorSpoor
However a touch of Futurist cooking from Marinetti's Cucina Futurista sounds and looks far appealing - big on presentation of course:
"Cover the bottom of a round plate in fondue delicately flavoured with grappa. On a radius of the plate arrange equidistant from one another, and in a cone, 3 halves of red pepper baked and filled with a vegetable paste consisting of asparagus tips, celery and fennel hearts, spring onions, capers, baby artichokes, and olives.
On the opposite side, arrange 3 boiled leek stalks. An arabesque of grated truffle that starts from the 2nd pepper and finishes at the outer one completes the dish".
Got the leek stalks down pat but my "arabesque of grated truffle" needs a little work.
umm...
: )