List of Ingredients
- 14 OZ. of celery root
- 2 of Martin sec pears (or Bosc pears)
- 7 OZ. of potatoes
- cooked lentils
- cooked borlotti beans
- cooked chickpeas
- lacinato kale
- broccoli rabe
- 1 OZ. of lardo slices
- 2 of spring onions
- 2 of shallots
- 1 clove garlic
- Half a fennel
- Lemon
- Extravirgin olive oil
- Salt
- Pepper
Method
For the vegetable medley recipe, wash the potatoes well and cut them into wedges, leaving the peel; clean the celery root, cut it into slices 3/4 inch thick, and divide each slice into 4 segments; peel the pears and cut them into wedges; grate some lemon zest. Blanch the lacinato kale and the broccoli rabe in salted water for 4 minutes.
Peel the onions, shallots and fennel, cut them into slices and place them on a baking sheet lined with parchment paper, together with the pears, other vegetables and the garlic clove; season with a drizzle of oil, the juice of half a lemon, a generous grinding of pepper and bake at 425°F for 30 minutes.
Put the slices of lardo in a pan, brown them for 3-4 minutes, then dry them on paper towel (crispy lardo). Remove the garlic clove and add the vegetables to the legumes, season with a pinch of salt, the juice of 1 lemon and a pinch of grated lemon rind, garnish with the slices of crispy lard and serve.