Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
2 beetroots 2 carrots 2 salsify 1 turnip butter 200 g sheeps cream 1 bottle of vinegarfermented beer 1 piece of dried cods roe dried oregano
Clean the roots and reserve the pale litle sprouts that grows on them for later Place the cleaned roots in the burning embers, give them a lot of attention as to ensure that they get very evenly burned all around and well cooked. Before serving, whisk the cream with some of the beer and grate the cods roe finely. Cut the roots in to nice pieces, brush with a litle very good butter season with salt and a litle oregano. Plate with some cream, a litle pile of cods roe and the vegetable sprouts
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