Chili pepper<\/li>\n<\/ul>\n PROCEDURE<\/strong><\/p>\n\n- Cook the Nutrigood mix according to the instructions on the package, keeping it al dente. Drain well and place it in a serving dish.<\/li>\n
- Bring half a liter of water to a boil with the fresh ginger and bay leaves.<\/li>\n
- Thinly slice the carrot, mushrooms, and green beans.<\/li>\n
- 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.<\/li>\n
- Add the lemon juice, parsley, and chili pepper to the aromatic water, and pour it over the dish.<\/li>\n<\/ol>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_image=”http:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/04\/in-zuppa-ingredienti-scaled.jpg” min_height=”1300px” global_colors_info=”{}”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/04\/aliberti-avena.jpg” title_text=”aliberti-avena” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#2e0f00″ text_font_size=”22px” custom_padding=”100px|||||” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Franco Aliberti<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”17px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Born in Scafati (SA) in 1985, I started \u201cgetting my hands dirty\u201d at a very young age, driven by a passion for cooking\u2014and especially for pastry that my mother passed down to me from childhood.
<\/span>I bring this pastry chef\u2019s mindset to every recipe, because for me, everything must be measured down to the millimeter, perfectly replicable at any time and by anyone.
<\/span>I\u2019ve had the fortune and pleasure of working with some of the finest chefs Bottura, Marchesi, Alajmo, Ducasse and I\u2019m currently at the restaurant La Pres\u00e9f at La Fiorida in Mantello, Sondrio.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
(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 Cook the Nutrigood mix according to the instructions on the package, keeping it al dente. Drain well and place it […]<\/p>\n","protected":false},"author":2,"featured_media":57049,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[80,90],"class_list":["post-59704","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-chef-recipes","project_category-winter-recipes"],"acf":[],"yoast_head":"\n
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