(for 4 people)

INGREDIENTS

  • 1 package of Nutrigood mix and buckwheat
  • 2 bay leaves
  • 5 g fresh ginger
  • 1 carrot
  • 4 fresh champignon mushrooms
  • 12 green beans
  • Juice of half a lemon
  • parsley
  • Chili pepper

PROCEDURE

  1. Cook the Nutrigood mix according to the instructions on the package, keeping it al dente. Drain well and place it in a serving dish.
  2. Bring half a liter of water to a boil with the fresh ginger and bay leaves.
  3. Thinly slice the carrot, mushrooms, and green beans.
  4. Next, cook the vegetables in the aromatic water in the following order: first the green beans, then the carrots, and finally the mushrooms. Drain each and arrange them on top of the Nutrigood mix.
  5. Add the lemon juice, parsley, and chili pepper to the aromatic water, and pour it over the dish.

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.