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Crispy vegetables with capers


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3 carrots
1 bunch of biete da costa
1 fennel
1 tablespoon extra virgin olive oil
2 tablespoons capers


Wash all vegetables, cut them into pieces big enough and Blanch, separately, in lightly salted boiling water. Cook for a few minutes until the vegetables are still crisp and bright green biete.
In a skillet cook for few minute vegetables by joining the capers.
Serve hot or warm.

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Thanks to Associazione di Laboratorio di Cucina Naturale

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