Chef: Maurizio Garola – salad of fruits and vegetables from my garden
RESTAURANT “LA CIAU DEL TORNAVENTO”
1000 g Moscato d’Asti
1000 g sugar
100 g pectin
Bring the Moscato to a boil, add sugar and pectin and simmer for 3 minutes. Dice the vegetables, cook them in water and sugar for 3 to 4 minutes, then cool in water and ice, drain and dry with a cloth. Dice the raw fruit.
Gently mix fruit and vegetables in a glass bowl, divide into single servings in bowls, then dress with the Moscato jelly and garnish with peppermint leaves.