(for 4 people)

INGREDIENTS

  • 1 pack of Nutrigood and Oats mix
  • 230 g vine tomatoes (approx. 2 medium tomatoes)
  • 25 g bell peppers
  • 60 g celery
  • 100 g fennel
  • 20 g parsley
  • 40 g carrots
  • 25 g spring onion
  • 25 g fennel
  • salt
  • lemon
  • Extra virgin olive oil

    PROCEDURE

    1. While cooking the Nutrigood mix according to the instructions on the package, prepare a vegetable juice using tomatoes, bell pepper, carrot, celery, fennel, and parsley with a juicer or a centrifugal extractor (you should get about 240 g of juice).
    2. Thinly slice both the green tops and the bulb of the spring onion and sauté them in a pan with a little olive oil until soft. Drain the Nutrigood mix well and sauté it over high heat for 4 minutes in the pan with the spring onion. Season with salt.
    3. Using a ring mold, form a small timbale (little cake) in the center of each plate and pour the vegetable juice over and around it. Garnish with thin fennel slices, a drizzle of extra virgin olive oil, and a sprinkle of lemon zest.

    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.