(for 4 people)
INGREDIENTS FOR THE CAKE
- 1 package of Nutrigood mix and buckwheat
- Half a savoy cabbage
- One orange
- Half an onion
- 4 leaves of black kale
- sage
- salt
- Ground black pepper
- Extra virgin olive oil
PROCEDURE
- Cook the Nutrigood mix according to the instructions on the package.
- About 10 minutes before the end of the cooking time, add the chopped savoy cabbage and finish cooking.
- Drain and sauté in a pan with olive oil, onion, and sage that have been softened.
- Season with salt and pepper to taste.
- Serve on a plate with black kale leaves cooked in water and grated orange 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.