Country Salad (Insalata di Campagna)
Instructions
Cook the asparagus in salted water.
Put the butter in a saucepan with the salt, a raschiatina of nutmeg and 1/4 of water.
When it has got a boil add the sliced baby carrots and turnip cabbage cut into strips.
After about fifteen minutes, add the flour and thickened the sauce remained.
Let cool all vegetables, place on a serving platter, season with lemon juice, Worcestershire sauce, parsley grind it and a little olive oil, sprinkle with corn grains well drained, surrounded by tomato slices and parsley sprigs and cutlery all over the ham slices cut by hand.
Ingredients and dosing for 4 persons
- 1 box of corn
- 1/2 box of for peas
- 3 carotine novelle
- 500 g of asparagus
- Olive oil
- 1 young kohlrabi
- 30 g of butter
- Salt
- Pepper
- Nutmeg
- 1 tablespoon of flour
- Worcestershire sauce
- Lemon juice
- Parsley
- 2 tomatoes
- 250 g of ham cut often