Cook ZuppamiXlegumi as indicated on the pack until firm. Drain and place on a plate.
Bring half a litre of water to the boil with the fresh ginger and bay leaves.
Finely slice the carrots, fresh mushrooms and French beans.
Now cook the ingredients in the water flavoured with the ginger and bay leaves in this order: first the French beans, then the carrots and the mushrooms. Drain and serve on the plate on which you have already poured ZuppamiXlegumi.
Add the lemon juice, parsley and chilli pepper to the flavoured water and pour on the plate.
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.