Bitter Vegetables | Alessandro Negrini e Fabio Pisani | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 300 gr. of cleaned late Treviso radicchio
• 60 gr. of celery (the heart and some leaves)
• 40 gr. of lampascioni (hyacinth bulbs)
• 60 gr. of cleaned chicory sprouts
• 12 chicory sprout leaves
• 240 gr. of red beet juice
• 5 gr. of grated horseradish
• 1 lemon balm leaf
• 1 strand of chives
• Some leaves of pennyroyal mint and marjoram
• 160 gr. of taleggio cheese
• 2 crumbled taralli (Italian biscuits)
• 1 tablespoon of raspberry vinegar
• 6 tablespoons of extra virgin olive oil
• Coarse sea salt
• Ayacucho pink pepper