Wild Herb Infusions and Glazes
Six dishes built on herb infusions: sage and rosemary water, fennel water, herbal extracts folded into ravioli, and a whey and wild chicory glaze.
Antonia Klugmann
Chef and Owner, L'Argine a Vencò · Italy
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What you'll learn
6 Lessons, 74 min total
About this course
Each of the six dishes begins with a herb infusion technique. Sage and rosemary water poured over onion and tomato. Fennel water soaked into bread before it is roasted. A herbal glaze on chicory cannelloni, herbal extracts folded through bietina chard ravioli, and a whey glaze set with wild chicory, across seventy-four minutes of video.
Infusion here means extraction, not steeping for the sake of aroma. The same herb gives up different things depending on how the water is handled, and the liquid that comes off is then put to three jobs: a cooking medium, a soaking liquid for bread, and a glaze reduced against whey. One extraction, several uses.
Veal closes the class under that whey glaze with chicory and kale. You leave able to build a herb larder out of what grows near the restaurant and to get more than one preparation out of every extraction.
"Herbs in my kitchen are never used in a decorative key, but as a final fresh element."
Antonia Klugmann · Chef & Owner @ L'Argine a Vencò
Lessons
6
Video
1 hr 14 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Infuse sage and rosemary into a cold water that dresses onion and tomato.
Soak and roast bread in fennel water without losing the crust or structure.
Glaze chicory cannelloni and chard ravioli with herbal extracts, not finishing oils.
Reduce whey with foraged herbs into a glaze that carries veal and kale.
Wild herbs today, local produce tomorrow.
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Meet your instructor
Antonia Klugmann
Chef and Owner, L'Argine a Vencò, Friuli · Starred kitchen since 2015
Antonia Klugmann is an Italian chef and the owner of L'Argine a Vencò in Friuli, which she opened in 2014 and which was starred in 2015. She came to cooking from a law degree in Milan rather than from a culinary school.
She trained under Raffaello Mazzolini, and her cooking is known for unusual ingredient combinations and a refined use of herbs, drawn from a Jewish-Italian upbringing and the produce growing around the restaurant. In this class she works entirely from wild herbs and whey.
What chefs say
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Who is this course for?
New to wild herbs or deep in them
First-time foragers and cooks who pick weekly, both wanting each herb used with a clear purpose.
Herb flavour through a whole plate
Cooks who want extraction rather than steeping, in herb waters, herbal extracts, whey and chicory glazes.
For cooks drawn to what grows wild
Sage, rosemary and wild chicory enthusiasts who want foraged herbs shaping a dish, not topping it.
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