Ingredients
Ingredients for 10 servings:
- 1.5kg Insalata Sapphira
- 1 butternut
- 3 red endives
- 150gr of hazelnuts
- 1dl olive oil
- Salt & pepper
- Watercress
- Pumpkinseed oil
Allergens
Nuts
Mustard
Gluten
Preparation
- Let the Insalata Sapphira defrost overnight in the fridge.
- Peel the butternut and slice into thin slabs. Grill these slabs with some olive oil, season pepper & salt.
- Roast the hazelnuts and crumble them.
- Present the butternut on the plate, add the endive and the Insalata Sapphira, finish with the hazelnuts, some olive oil & pumpkinseed oil and the watercress.
Ardo products used in this recipe