While you let ZuppamiXlegumi cook as indicated on the back of the pack, prepare the vegetable sauce with tomatoes, peppers, carrots, celery, fennel and parsley, using a juice extractor or a juicer (you should obtain about 240g of sauce).
Finely slice both the green part of the spring onion and the bulb and brown lightly in a pan with a little oil. Thoroughly drain ZuppamiXlegumi and toss it for 4 minutes over high heat in the pan together with the spring onion. Add salt to taste.
Use a ring mould to form a small round shape at the centre of the plate and complete the presentation by pouring the vegetable sauce over it and around it. Garnish with strips of fennel, extra virgin olive oil and grated lemon peel.
Born in Scafati (Sa) in 1985, I started very early to "have my fingers in many pies", thanks to the passion for cooking and pastry that my mother tried to convey to me since I was a child.
Nowadays, I like to apply my Pastry Chef vision to all the recipes, since I believe everything should have millimetric precision, to be perfectly replicable at any time and for everyone.
Throughout my career I was indeed lucky as I had the pleasure to work with the best chefs, from Bottura to Marchesi, from Alajmo to Ducasse.
I am currently at La Preséf de La Fiorida restaurant in Mantello, Sondrio.