Preparation

Boil the beans in slightly salted water and then boil the peas. Cut carrots and celery sticks. Remove the shell from the hard-boiled eggs, cut the egg white into cubes, crumble the yolk. Brush the piadine with an emulsion made with two parts lukewarm water and 1 part oil. Place the piadine on 4 porcelain molds, making them take the shape gently. Transfer the piadine in the hot oven for about 5 minutes. They have to dry out and take the shape of a basket. In the meantime prepare the emulsion that will be the seasoning of the vegetables: in a bowl emulsify the oil with a few drops of balsamic vinegar to the cherries, salt and pepper, stir with a fork, cover and keep aside. Then proceed with the preparation of the accompanying sauce: add the vegetables, grated cheese, nougat, a sprinkling of prosecco and a drizzle of olive oil in the blender’s jug, blend everything until a soft cream is obtained, at the end set salt. Cut the slices of ham into two, rolled and made 4 ham rosettes.

Composition: deposited on each basket ½ tablespoon of cubes of hard white, then 1 tablespoon peas, then the Misticanza OrtoRomi, the green beans, the celery sticks and carrots. Proceed by flavoring the vegetables in the basket with a spoon of seasoning previously prepared. Place the ham rose in the center of the basket, sprinkled with flakes of Montasio stravecchio and finally finished with the crumbs of hard-boiled eggs. Accompany the vegetable basket with a bowl of sauce previously prepared.

For this refined and delicious recipe we thank the blogger Daniela Dal Ben of Daniela & Diocleziano.