Recipe by Chef Rafaele della Rocca
Ingredients for 4 people
50 g of red onion
100 g of potatoes
60 g cabbage
50 g courgettes
50 g of pumpkin
50 g baby purple cauliflowers
40 g broccoli
20 g lettuce
Mozzarella di Bufala Tenuta Agrilat
Cook the red onion in sugar water and white wine.
Peel and cut the potatoes into slices and cut them. Steam and cool in water and ice.
Blanch the cabbage in water and cool it in water and ice. Then form small spheres.
Do evenings with zucchini. Cook in water and cool.
Cook the pumpkin in the oven with garlic, rosemary and a drop of extra virgin olive oil until cooked.
Cook the cauliflowers in water and cool them.
Sauté the broccoli with a clove of garlic, salt and pepper.
Serve the Mozzarella di Bufala surrounded by raw and cooked vegetables.