Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people

250 g of Glanzoni Gluten-free with mortadella, ricotta and spinach GustaMente
2 courgettes
2 carrots
1 shallot
100 g mushrooms tacks
150 g Yellow cauliflower
1 clove of garlic
1 fillet of alice
Extravirgin olive oil
pepper
salt

Method

Wash the zucchini and remove the two ends, with a knife with a smooth blade, cut the 4 sides creating fillets and leaving aside the zucchini pulp.

With the courgette fillets, create strips in the direction of the long and then create small cubes.

Wash the carrot and remove the two ends, peel the peel with a potato peel, always cut the sense of the long, creating here also some thin strips and then some cubes.

Boil a saucepan with water and bring to a boil, pour to cook the two vegetables for about a couple of minutes, drain in cold water to keep the crispness and color.
At this point drain the vegetables from the water and season with a drizzle of extra virgin olive oil and fine salt.

Take the mushrooms and clean them from the stem, wash them well and put aside whole, peel the shallots and chop finely, pour into a pan with two tablespoons of extra virgin olive oil and let brown a few minutes on a gentle flame, add the mushrooms and make cook for about 5 minutes, adding salt and pepper to finish cooking.

Rinse the cauliflower and with a paring knife made from the vegetables of the whole tufts, boil a saucepan with water and bring to a boil, blanch the cauliflower for 4 minutes.

Meanwhile, clean the clove of garlic and chop finely, put it in a pan with two large tablespoons of oil, let soften the whole a few minutes on a moderate flame and add the anchovy fillet with cauliflower, cook the vegetables for about 4 minutes adjusting salt and pepper if necessary.

Take a saucepan with water bringing it to a boil, adding salt when boiling, toss the Ballanzoni for 4 minutes, drain the cauliflower into the pan and cook over a lively flame for a couple of minutes so that it becomes more flavored. the whole.

Shape the dish with a circle, and putting the vegetable mirepoix in the center, add the Ballanzoni on top and finish with the mushrooms and cauliflower.

Photo Francesco Bolognini