MIXED SEAFOOD WITH FRESH VEGETABLES, PULSES AND SEMI-DRIED YELLOW CHERRY TOMATOES
Leonardo Pellacani
Menù Ingredients
10 g Celery
10 g Carrots
10 g Red onion
15 g Edamame soy beans
to taste Salt, pepper, sugar and white vinegar
to taste Mixed sprouts
to taste Chopped parsley
Serves 1
Peel the onion and marinate in water, white vinegar, sugar and salt for at least 2-3 hours. Boil the soy beans in boiling salted water for approximately 5 minutes. Cut the onion, celery and carrots into strips. Assemble all the ingredients and season with salt and pepper to taste. Garnish with a sprinkling of fresh sprouts.
