- Difficulty: Bassa
- 200 g Culatta Levoni sliced slight
- 1 fennel
- 120 g celeriac cut into dices
- 1 small broccoli romano
- 12 chestnuts
- 200 g pumpkin
- mixed salad
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
Clean and wash the vegetables, divide the broccoli into pieces, the fennel into wedges and the pumpkin into thin slices.
In a pot boil the salted water and stew for few minutes the vegetables, starting from the celeriac, then the fennel, the pumpkin and finally the broccoli. Then drain the vegetables and cool them down with fresh water to block the cooking and keep them crisp.
Clean the chestnuts with a small knife and then boil them for about 10 minutes, drain them and remove the remnants of peel.
In a large pan heat the oil, add the vegetables, brown them briefly, simmer with balsamic vinegar and complete with salt and pepper.
In the centre of a platter put a little bit of salad, dressed with oil, salt and vinegar, cover it with the culatta and arrange all the vegetables around it.
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