Fiorina sauteed with soy sauce and ginger
- Fiorina, 200g
- Dry garlic, 10g
- Ginger, 10g
- Soy sauce, 20g
- Sunflower oil, 150ml
- Virgin olive oil, 10ml
- One tablespoon of laminated toasted almonds
Peel the garlic and cut.
Peel the Ginger and cut.
Put to fry the garlic and aswell as the ginger with the sunflower oil on to a very soft fire, for about 10 minutes.
Heat the water up with a pinch of salt and boil the Fiorina for about 20 seconds to fix the chlorophyll.
Then cool quickly in some water and ice.
Heat the frying pan up and put a spoonful of garlic and ginger in, previously caramelize.
Then add the Fiorina and saute for a few minutes finally add the soy sauce and let it caramelise and then let it reduce.
Once ready, pour the fiorina on a plate and finish with a handful of laminated almonds.