Biolcalenda di Settembre 2012 Carmen Bellin - Ricette Autunno
Ingredienti
½ cavolfiore piccolo – 50 g di grana – una manciata di rucola – olio – sale – limone.
Preparazione
Tagliare il cavolfiore a listelle sottili e condirlo con olio, sale e limone, condire allo stesso modo anche la rucola. Disporre il cavolfiore nel piatto con la rucola formando un anello e mettere al centro il grana in scaglie.
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