The perfect choice for lunch on a warm summer day!

Creamy mozzarella combined with Cherry, fresh tomatoes creates this salad which would be a wonderful antipasto choice, or a light lunch. It is said to have originated on the Island of Capri, hence it’s name.

Serve with some good crusty bread to sop up the juices.

Buon Appetito!

Serves 4
Preparation time 10 minutes

500g of Buffalo Mozzarella 100g

Extra Virgin olive oil

500g of Cherry Tomatoes

Olive Kalamata "Greek Style"

Fresh Basil

Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate together with the olives.
Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve.

Sicilian rice balls with a creamy cheese center.

Arancini di riso or Sicilian rice balls, can be made with a variety of different fillings, however the one combination that always gets rave reviews is this simple blue cheese and mozzarella combination.

I added grated mozzarella to the gorgonzola to mellow the blue cheese just a bit, and to ensure the filling melts nicely when you cut into the rice ball. I’ve found the easiest way to assemble these rice balls is to mix together the gorgonzola and grated mozzarella and then shape the cheese into olive sized balls. I take a small handful of rice, flatten it a bit in your palm, and then wrap it around the ball of cheese. These risotto balls make great party food, and you can even fry them 3-4 hours in advance, and then reheat them at 350 degrees F. just before serving, though they are always best immediately after they are fried.

Makes approxiamtely 20
Preparation time 30 minutes
Cook time 20 minutes

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours or Overnight
2 Ounces Gorgonzola Picante
2 Ounces Mozzarella, Grated
1 Cup All-purpose Flour
2 Eggs, Lightly Beaten with 2 Tablespoons Milk
3 Cups Seasoned Bread Crumbs
Oil For Frying

Combine the gorgonzola and mozzarella cheeses and mix with a fork to combine.
Take pinches of the cheese and shape into olive sized balls for the filling.
Take a small handful of rice about 2 tablespoons in your hands and shape into a shallow cup in the palm of your hand.
Place in the cup, one of the cheese balls, then enclose the rice around the cheese, and roll into a round ball.
Set out three shallow bowls, one with flour, one with the egg mixture, and one with the breadcrumbs.
First roll the balls in the flour, then coat with the egg mixture, and then roll in breadcrumbs.
Set the coated rice balls on a baking sheet when they are completed.
Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F.
Carefully slip 3 to 4 balls into the hot oil at a time, and fry until golden brown.
Drain on absorbent towels, and keep warm until you are ready to serve.

Ingredients

Riso Valone Nano Mantovano 300 gr. 

Onions  1 

Garlic  1 clove 

Butter  50 gr. 

Dry white wine  2 dl. 

Broth  1 dl. 

Tardivo Chicory 400 gr. 

Parmigiano Reggiano extra 22 months  40 gr.

Salt: to taste

Ingredients

Coarse salt and ground pepper

12 ounces whole-wheat spaghetti dell' Orcia

2 tablespoons extra virgin olive oil Redoro

1/2 medium onion, thinly sliced, lengthwise

2 garlic cloves, thinly sliced crosswise

1/2 cup dry white wine

4 Apulia or Sardinia artichokes, cleaned and lengthwise sliced in 8 pieces

1/3 cup pitted kalamata olives, quartered lengthwise

1 pint cherry tomatoes, halved lengthwise

1/4 cup grated Parmigiano Reggiano 22 months, plus more serving

1/2 cup fresh basil leaves, torn

Ingredients

360 grams Spaghetti alla Chitarra

100 grams Guanciale — cubed

1 Onion — thinly sliced

500 grams Vine Ripe Tomatoes — peeled, seeded and chopped

1 fresh (or dried) Chilli — seeded and chopped

Extra Virgin Olive Oil 

Salt and pepper

Preparation

Grease a flameproof casserole with oil, add the guanciale and cook over a low heat until the fat starts to run.

Mix together and serve adding the pecorino.

Ingredients

2 sicilian Lemons

200g of Beef Carpaccio sliced

2/3 spoons of Extra Virgin Olive Oil 

Arugula 2 bundles

100g of Parmigiano Reggiano 

Directions

Prepare a dressing adding Lemon juice, Extra Virgin Olive Oil. Place the thin slices of beef on the serving plate, cover with arugula and the dressing. Put some Parmigiano shavings on top.

A simple dish, fast to prepare but full of taste.

Ingredients:

1 Extra Quality Melon

100g of Parma Ham

100g of Cooked Ham

Directions:

Deseed the and remove the flesh from the rind of the melon; place 2 or 3 sliceds of each type of ham on the plate. Place the melon and serve cold. it is probably the easiest dish to prepare and the almost appreciated in summer season in Italy.

Ingredients for 6:

350g Vianone Nano rice

1 sweet yellow pepper

1 red bell pepper

1 big carrots

1 big zucchini (courgette)

150g green peas

1 medium Tropea onion

1 celery

2 aubergines

Parsley

Parmigiano Reggiano cheese

Beef stock

Directions:

Clean and dice the vegetables. gently roast them separately in a coated frying pan. Prepare a rich beef stock beforehand. Chop parsley. Pour olive oil in a casserole and add Vialone Nano rice, gently roast until golden yellow, then add a glass of aromatic white wine and stir until the wine has evaporated. Add some beef stock to the rice, just enough to cover it and simmer on a lowe flame. After about 15 minutes, taste the rice which should be cooked by now. Add vegetables, parsley and a good handful of grated parmesan cheese.

Calvisius combines time-honored Italian Traditions with sustainable technologies. For over fourty years, the skilled and passionate hands of our Caviar Master have been taking care of our top choice caviar, using cutting-edge production methods and traditional manual techniques to preserve the sensory characteristics, wholesomeness and freshness of the best "Calvisuis Caviar".

Thanks to this exceptional attention, Calvisius caviar has become one of the most exquisite delicacies in the world cuisine, for the discriminating consumer to savor at every special occasion.

The perfect environment of Calvisius allows year round production of premium caviar, "Malossol quality", a Russian word that means "low in salt content". Connoisseurs prefer fresh malossol, which contains a maximum of four percent salt, preserving even the most delicate and light flavours and tastes.

Calvisius has also reached its current position in the ,arket becasue of the considerable size of its eggs (up to 3.2 millimeters) as well as its total hygiene standards.

This Sunday on the China Morning Post Sunday Magazine, Ms Susan Jung, long-time food and wine editor of the South China Morning Post, wrote an article on Nduja.

Nduja is a soft, spicy cured pork sausage from Calabria, that can be eaten natural on a piece of bread or used as ingredient for different dishes, as she wrote in her article: Pasta with Nduja, Pepper, onions and garlic with Nduja and Shrimp and suiq with Nduja.

In Hong Kong is available on www.buonissimo.hk!

INGREDIENTS: 4 veal slices, 100g of ham slices, 100g of sliced smoked cheese (scamorza), 4 sage leaves,  1 bunch of aromatic herbs (thyme, sage, rosemary), 4 tbsp of extra virgin olive oil / salt to taste and ground pepper to taste.

Lay the veal slices on a cutting board and put a slice of ham and smoked cheese on each of them. Roll up the slices and secure with toothpicks. Place a sage leaf on top and fix with a toothpick. Chop the aromatic herbs finely. In a pan, heat the oil, put in the rolls, add the chopped herbs and brown. At this point, add a ladle of broth, if necessary, and salt to taste. Cover with a lid and cook the veal rolls on a low flame, turning occasionally. Once cooked, add pepper and serve with the cooking sauce.

INGREDIENTS: Beef - 8 slices of veal (about 600 grams), 1 lemon, 1 tablespoon of cornstarch - water or vegetable broth 400 ml, salt, white pepper to taste, extra virgin olive oil 4-5 - spoons, flour as needed for dusting.

To prepare the scallops with lemon, lightly beat the veal slices and flour them well. In a large skillet place the oil and when hot, add the flour slices and let them brown on both sides being careful not to burn the oil. When the slices become golden remove them from the pan and place them on a plate that you keep warm. Dissolve in 400 ml of cold water a tablespoon of cornstarch then pour it in the same pan in which you browned the meat, adding it to the cooking, stir over low heat adding the lemon juice and the grated rind of lemon, waiting for the sauce thickens. Add salt and pepper, add the slices kept warm and cook for a few minutes, then serve the scallops with lemon and garnish the dish, if you like, with a few thin slice of lemon.

INGREDIENTS: 4 veal slices, 4 eggs - beaten, 2 cups fresh bread crumbs, 8 tablespoons unsalted butter,
Lemon wedges.

Using a meat mallet, carefully pound each veal slice, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. You can include: 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)

White Winter Truffle (Tuber Magnatum Pico), known as the white truffle of Piedmont, white truffle of Alba, or Acqualagna, is harvested at 80 cm below ground and in the period from 1 October to 31 December.

Fresh truffles are graded on their size, variety and quality. As with all of nature's edible treasures, they grow, ripen/mature and then rot. The truffle is no exception and it is important for the truffle hunter to ensure that they are harvested at the optimum moment of ripeness.

Biological oranges Navelina from Sicily grown with the organic farming method. The organic allows to obtain very sweet and fragrant citrus completely natural. Organic citrus like these allows recipes (with oranges), very tasty and nutritious. The colors of organic citrus are more 'alive and the properties' are beneficial to the body. The casing of the clove is thin, with the characteristic navel. Characteristics of biological Navel are:  blonde pulp, Juicy and without seeds, a pleasant taste with low acidity. They are exceptional for the table, but nobody prevents us from doing a good juice! Now available in packs of 1kg or 2kg.

Known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking.

Blue Lobester or European lobster  is traditionally "highly esteemed" as a foodstuff and is considered to have a better flavour than the American Lobster. The claws and the abdomen of the blue lobster contain "excellent" white meat, and most of the contents of the cephalothorax are edible. 

Make an easy green sauce chopping two anchovies, some capers, a glove of garlic and parsley. Add to the mixture a bit of bread crumbs and one hard bloiled egg and dilute with olive oil, a little bit of a time. At the end add some vinegar as you like and adjust with salt.

Now choose your favourite bread, cut in two pieces and spread with the sauce. Put on one or more slices of cheese and the beef tongue sliced. 

Close it and enjoy it!

Chop the red onion and combine it with the vinegar in a plate. Let stand for about 30 minutes. Meanwhile, wash and cut the celery and the tomatoes and mix together with kidney beans and tuna in a large bowl. Drain and rinse well the onion and add to the mixture. Stir and seasoned with olive oil, salt, pepper and fresh basil.

One advise: to avoid a bad breath, drink a glass of milk after eating raw onions.

Wash carefully the Treviso chicory and chop coarsely into pieces. Slice the shallot and let it dry in a pot with the butter. Then add the diced bacon, salt and pepper. Later joined the Treviso chicory and after a few minutes the risotto rice. Toast it. Then blended with the wine. Add the vegetable stock and simmer until it is absorbed. When the rice is almost ready you can add the gorgonzola. Let it amalgamate well. When the rice is done remove from the heat and stir with a piece of butter and finish with the parmeasan grated.

Grapes are jiucy, sweet berries that grow in bunches. They are a very good snack for the morning or the afternoon, but also for the end of a meal, to be enjoyed on their own or accompanied with some cheeses. Table grapes are also good ingredients to make delicious recipe.

White Grapes Salad

All you need is: 600g chicken, 100ml white yogurt, 100ml mayonnaise, 1 ts mustard, berries of a bunch of grapes, 100g walnuts, 3 ts of capres, salt and black pepper.

Boiled the chicken in salted water, drain it and cut it into dice. Make a sauce with mayonnaise, mustard,  yogurt and capres. Put the chicken in a large bowl with the berries of a bunch of grapes cut in half and walnuts. Seasoned it with the sauce, salt and pepper. 

The history of peach farming on Etna is not ancient, still, it talks of barons, dukes and large landed estates. Or better, it witnesses the end of an era of feudal-like privileges, where estate farmers were forbidden to plant any kind of tree. Only with the reform of agricolture, after World War II, yearly crops began to be replaced by perennial ones. The first peach trees were introduced during this period in the high Simeto area, especially promoted by the managers of one of the historic Sicilian properties: the Duchy of Maniace, donated by Ferdinando di Borbone to English Admiral Nelson in 1799 as a reward for helping stop the Naples riots.The zone soon revealed its strong vocation for fruit farming: its well-drained soil, water abundance and high termic excursion guarantee a top-class produce, which quickly conquered the local markets. It had such an overwhelming success that, only in a few years, the cultivation spread from high Simeto to the neighboring Alcantara valley.Many were the varieties introduced: both white and yellow-fleshed, early as well as late. Among them, the white-fleshed Tabacchiera stands out: an extremely peculiar peach, with a flattened shape and a very intense scent finding on Etna its ideal habitat and finding favor with the local consumers. Delicate and pest-sensitive, Tabacchiera peach is finding difficulties to compete with other more market-suited varieties.This peach is immediately recognisable by its shape, so flat to resemble a snuffbox (which is the meaning of its Italian name, tabacchiera), medium-small in size. The white-pulped variety features intense varietal scents and a sweet, soft pulp. Excellent out-of-hand, Tabacchiera peach is also used to prepare slushes and ice-creams.It is currently produced in the communes of Adrano, Biancavilla, Bronte, Maniace (in the province of Catania), Mojo Alcantara e Roccella Valdemone (province of Messina).    

On the foot of Mount Poro, in the province of Catanzaro, sits the village of Spilinga, home to a sausage named ‘Nduja. The meat used for its preparation comes from heavy pigs no younger than 14 months, which natural diet completely bans milk whey. Real artisan ‘Nduja is made by second-choice pork cuts (underbelly, head, shouder and thigh’s edges). The meat is finely minced, ppossibly with a knife; a task traditionally carried out by women. The seasoning includes a little salt and a lot of chilli pepper (about 250g per kilo of meat): such a high ratio, thanks to the anti-oxidant and antiseptic properties of the plant allows preservatives to be unnnecessary. The mix is left and sit for a few hours in wooden kneading toughs, then stuffed in guts (caecum, colon or ‘muletta’) and smoked with resinous and aromatic woods for at least ten days; ageing lasts no less than one year. Its taste is distinctively strong and spicy, so much to leave people breathless at the first bite; it is traditionally spread over toasted bread, as a sauce for pasta or as a flavour for other dishes.

During Formaggio in Villa, foodshow held in Mogliano Veneto at marvellous Villa Braida last 11th-13th April,  Gorgonzola Piccante DOP (aged 270 days)) from Luigi Guffanti 1876 was awarded as “Best Blue Cheese” at the Italian Cheese Awards.

Try Gorgonzola Piccante DOP: buy now

INGREDIENTS (serving 4)

400g mixed ripe tomatoes (cherry, Ox heart, camone)
4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small potato
1 bunch basil
40 g of natural yogurt
Salt to taste
chili to taste

PREPARATION:

Prepare the tomatoes: carve on the bottom and dip them in boiling water for a few seconds, so you can easily remove the skin; peel and cut into large touches. Heat the oil in a pan with the garlic, add the tomatoes and potatoes cut into chunks and cook for about twenty minutes, until the water of the tomatoes will be almost completely evaporated. In the eman time mix together yogurt half of the basil, a pinch of salt and pepper. Puree the soup, pour in four cups and add in each a spoonful of yogurt and a few basil leaves. Serve cold or warm.

INGREDIENTS (serving 4)

• Italian quinoa  280 gr
• 8 round tomatoes for about 900 gr 
• A sprig of mint 
• An eggplant 
• A head of garlic 
• Peeled almonds 100 gr 
• Salt
• Extra virgin olive oil

PREPARATION:

Prepare these stuffed tomatoes is just easy. Let's start with them: engrave the cap, then with a teaspoon extract the pulp and the seeds. Apart we cook the quinoa in 800 ml of lightly salted water for 15-20 minutes. Halfway through the cooking, add the diced eggplant. When cooked, the water will be evaporated and the mixture of quinoa and eggplant will be dry. Let it cool. Add the chopped mint, the pulp of the tomatoes, a spoon of olive oil and almonds. Now you can fill the tomatoes and add a pinch of salt. In case some of the stuffing will be left,  just add a tablespoon of flour and make some small balls. Put the tomatoes and possibly the meatballs in a greased baking dish. Bake in a hot oven for 20 minutes.

A recepie that is a sort of middle way between a fresh and a delicious caprese Mozzarella and a Mozzarella in Carrozza ... two slices of tomatoes breaded and fried and juicy fresh mozzarella stuffed. If you prefer you can also enclose the tomatoes in two slices of bread, just as it does for the classic mozzarella, and then proceed with the breading. 

INGREDIENTS (serving 4)

• 2 Ox heart tomatoes
• 200 g buffalo mozzarella fior di latte left to school
• 2 eggs
• a little milk
• a handful of flour
• basil
• Fry oil
• Salt and Pepper To Taste.

PREPARATION

Cut the tomatoes into slices. Try to create the same (tomato size) slices of mozzarella. Create  two sandwiches alternating tomato slices in a slice mozzarella, adding in between a couple of leaves of basil. Bread the tomatoes in the flour, then in the egg and finally pass them in the breadcrumbs. Fry in hot oil, add salt and serve!

INGREDIENTS: 1 kilo blood oranges (about 11 small oranges, preferably organic and untreated), washed, 680 grams sugar, 1 lemon, juiced

PREPARATION:Remove the zest of the orange with a paring knife and cut into thin strips. Place in a saucepan and cover with water. Bring the water to boil for 5 minutes. Use a paring knife to remove the white pith. Cut the oranges in half and remove the seeds. Discard the pith and seeds. Weigh the oranges. The amount of sugar added will be equal to that of the oranges (approximately 680 grams depending on the thickness of the pith). Chop the oranges and mix with the lemon juice and sugar in a separate saucepan. Bring to a boil and reduce to a simmer. Use a thermometer to check when the temperature gets to 105C, about 1 hour of cooking. Be careful not to overcook the fruit or the marmalade will be too dark. Check that the marmalade is done by placing a plate into the freezer for 10 minutes. Add a small amount of the marmalade to the plate and place in the refrigerator for 2 minutes. Draw your finger through the marmalade and see if it gels and stays separate. If so, it is ready. If not, keep cooking and try again after 10 minutes. When the marmalade is nearly cooked, add the drained zest to the oranges and cook for the last 3 minutes. When the marmalade is finished, pour into sterilized pots and seal.

This lasagne from Naples is made during carnival. It is a rich dish comprised of layered meatballs, Neapolitan meat sauce (prepared for the quintessential Sunday family meal), sausages, ricotta, Parmigiano-Reggiano, mozzarella, hard-boiled eggs (optional) and pasta sheets; the perfect dish for the aptly named Martedi Grasso (fat Tuesday). This dish embodies the sentiment of Carnival when the Winter ends and the Spring (and the feasting to invoke good luck) begins. This is all in anticipation of 40 days of fasting for Lent.

INGREDIENTS:Neapolitan meat sauce (ragù napoletano) meat set aside for a different meal, 60 mls extra-virgin olive oil, 300 grams sausage, 120 ml white wine, 80 grams bread or breadcrumbs, 200 grams minced pork, 130 grams Parmigiano-Reggiano cheese, finely grated, 10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped, 1 egg, 300 grams ricotta cheese, 250 grams mozzarella cheese, sliced, 450 grams lasagne, Sea salt, Black pepper, freshly ground.

INSTRUCTION: In a large frying pan, add 20 mls olive oil and the sausages and heat over medium heat. Cook, turning until evenly browned all over. Add the white wine and cook until the wine is reduced by half. Remove the sausages from the pan and place on a cutting board. Slice the sausages and add the sausages and wine to the meat sauce. To make the meatballs, soak the bread in water for a couple of minutes. Squeeze the excess water out of the bread and mix with the minced pork, 5 grams of the Parmigiano-Reggiano cheese, parsley, egg and salt and pepper to taste. When well mixed, wet your hands and start rolling 2 cm diameter meatballs. Heat a large frying pan with 60 mls olive oil and fry the meatballs, turning to evenly brown. When the meatballs are browned, add them to the meat sauce. Bring the meat sauce to a boil over medium heat and then turn off the heat. Preheat the oven to 160C. Remove 120 mls of the meat sauce and mix with the ricotta to make a thick cream. Cook the lasagne sheets in a large pot filled with 6 litres of boiling water with 60 grams of salt and 5 mls of olive oil until half cooked (check the time indicated on the package). Remove the lasagne sheets to cool on tea towels. Reserve a third of the remaining meat sauce (without the meat in it) and Parmigiano-Reggiano. In a 24 cm long baking dish that is at least 7 cm tall, begin layering the meat sauce, lasagne sheets, ricotta, Parmigiano-Reggiano, mozzarella, meatballs and sausage. Make at least three layers of pasta and top with the reserved meat sauce and Parmigiano-Reggiano. Bake the lasagne for 30 minutes until all the cheese is melted. 

Cook the spaghetti in abundant unsalted water. Pour the roughly chopped garlic, the EV Olive Oil and parsley into a bowl. Pour in the same bowl also the Colatura di Alici (1 teaspoon per pax) and gently mix with a little (3-4 spoon) of the Spaghetti cooking water. Add the cooked Spaghetti al dente and well mix for 1 minute before serving.

Ingredients for 4 people:

- Spaghetti 400 g 

- Garlic 2 cloves

- Extra virgin olive oil 150 cl.

- Parsley

- Colatura di Alici di Cetara: 1 teaspoon per person

The Colatura di Alici has a very concentrate flavour and taste for this reason can be used instead of common salt to season pasta, fish, vegetables and legumes.

Today we present a perfect condiment if you want have always ready the unmistakeable aroma and taste of real White Truffle to flavour all your dishes and cooking preparations can immagine, Buonissimo HK team has selected this Extra Virgin Olive Oil condiment with natural White Truffle essence. The olives used to create this oil are harvested by hand and processed in Molise region respecting the highest standards of quality. This condiment has a beautiful green colour with golden hues and reveals an aroma of almonds, flowers and fresh fruits. The mild and balanced flavour ensures that this white truffle olive oil is a perfect accompaniment for first and main courses of meat, cheese and egg.

BUY NOW: 1pc Bottle of White Truffle Extra Virgin Olive Oil 500ml Price: 365HK$

More Products in Truffle and Mushroom Buonissimo Selection

Ingredients (about 3 pax):

240g Carnaroli rice
20g chopped onion
20g butter
2 dl Prosecco Extra dry sparkling wine, vegetable stock
60g grated Parmigiano Reggiano
Trout Eggs
Salt and white pepper, fennel pollen for garnish

Gently cook the onion in oil and butter until translucent, do not let it brown.
Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.
Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.

INGREDIENTS:

• 1 Cotechino Levoni
• 6 heirloom carrots
• 1 red beetroot
• 1 golden beet
• Fresh thyme leaves
• Fresh rosemary leaves
• 1 clove of garlic
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon aged Balsamic Vinegar

PREPARATION:

A timeless tradition in Italian cuisine, the Cotechino di Modena brings the best mouth-watering flavors of pork to your palate, while melting away on your tongue. Produced traditionally according to the highest standards, it is aromatic, rich and full-bodied in taste, and delightsome in texture. Pair three slices of Cotechino with root vegetables for a simple yet powerful dish. Accentuate and balance the layers of flavor with an aged balsamic vinegar.

MAKES 2 SERVINGS:

1. Clean and cut the beets and carrots into even parts, place them in a cast iron casserole and add extra virgin olive oil, a whole clove of garlic with the peel, thyme leaves and rosemary, salt and black pepper.
2. Bake at 350 degrees for 20 minutes, until lightly browned.
3. Meanwhile, heat a saucepan with water, and when it is boiling, immerse the cotechino sealed in its bag for about 20 minutes.
4. Place the cotechino cut into slices in the dish and garnish with the vegetables roasted in the oven with an addition of aged balsamic vinegar.