Sauté in olive oil, add some onion cubes, extinguish with red wine, simmer and refine with powidl.
Cut the peeled black salsify into sticks, cook in clear soup, refine with whipped cream, salt and pepper, add the remaining grated carrots, cook, taste and thicken with cooled cornstarch.
Arrange everything on a flat plate and garnish with the chili pepper.
Fachetto’ from Piedmont, Italy.
Our tip: Use your favorite red wine for cooking!
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