(for 4 people)

INGREDIENTS

PROCEDURE

  1. Cook the Nutrigood mix according to the instructions on the package. Extract the juice from the cabbage using a juicer or centrifugal extractor, add the baking soda, and heat the mixture. Once warm, it can be used like a broth (you should get about half a liter).
  2. When the Nutrigood mix is almost fully cooked, drain it and finish cooking it in the cabbage juice, adjusting with salt and olive oil. This will give you a blue-colored soup, similar in texture to a risotto!
  3. Clean and thinly slice the chicory, then sauté it in a pan with extra virgin olive oil and finely sliced shallot. To serve, place the chicory mixture on the bottom of the plate and pour the Nutrigood mix over it to cover.

Franco Aliberti

Born in Scafati (SA) in 1985, I started “getting my hands dirty” at a very young age, driven by a passion for cooking—and especially for pastry that my mother passed down to me from childhood.
I bring this pastry chef’s mindset to every recipe, because for me, everything must be measured down to the millimeter, perfectly replicable at any time and by anyone.
I’ve had the fortune and pleasure of working with some of the finest chefs Bottura, Marchesi, Alajmo, Ducasse and I’m currently at the restaurant La Preséf at La Fiorida in Mantello, Sondrio.