“Vegetariano Matto” Sauce

A long time ago one needed to recover anything from the soil. Farmers needed to use even unripe tomatoes (September-October) because the pale sun did not permit total red pigmentation.

This recipe has been extravagantly reinterpreted, putting green tomatoes among a series of green vegetables of many different flavours.

Ingredients: Extra virgin olive oil, artichokes, walnuts, leek, spinach, spices. (200gr/7oz.)

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