Ricetta di Giovanni Cifarelli
Ingredienti per porzione:
Procedimento:
Tagliare a cubetti il salmone marinato e mettere da parte. Con l’ausilio di una centrifuga, centrifugare la barbabietola rossa recuperando il succo. Versare il succo in un contenitore e immergere il salmone marinato per 30 minuti (in modo da ottenere un colore rosso splendente). Procedere con l’assemblaggio, aggiungendo i piselli primavera freschi, l’insalata e le zucchine gialle venete grigliate.
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