(for 4 people)
INGREDIENTS
- 1 pack of Nutrigood and Oats mix
- 1 broccoli, including the stem
- 1 medium beetroot
- Extra virgin olive oil
- salt
- Ground black pepper
- Chili pepper
- Dill
- Ice
PROCEDURE
Cook the Nutrigood mix as instructed on the package.
Clean and wash the broccoli, separating the small florets from the stalk, which we’ll use later. Blanch the florets in boiling water, then cool them in an ice water bath. Blend about 250g of them with 2g of salt, 60g of oil, and some pepper. Set the remaining florets aside.
Peel the outer skin off the broccoli stalk, cook it in beetroot juice for 30 minutes, and slice it. Drain the Nutrigood mix, sauté it in a pan with oil and chili pepper, then add the reserved broccoli florets.
Spoon the blended broccoli cream onto the base of the plate, add the Nutrigood mix with the florets, and finish with a few sprigs of dill, a drizzle of oil, and a few slices of the broccoli stalk.
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.