For 4 people:
- 4 not overly ripe kiwi
- 1 pack of Hippo Tops
- Toasted bread crostini
- 2 carrots
- 2 red onions
- 2 celery stalks
- 1 celeriac
- 10 mushrooms
- 1 glass of red wine
- Extra virgin olive oil
- Soy sauce
- Arrange the kiwi on a baking tray and bake them at 160 degrees Celsius (320 degrees Fahrenheit) for 20-25 minutes.
- Allow them to cool and peel them using a knife.
- Dice all the remaining vegetables and place them on a baking tray.
- Season with a little oil and roast them at 200 degrees Celsius (392 degrees Fahrenheit) for 30 minutes, stirring every 10 minutes.
- Once well roasted, transfer the vegetables to a large pot, cover them with cold water, and cook over low heat for about 1 hour.
- Then, strain the obtained broth.
- In a saucepan, reduce the red wine to a syrup, add the vegetable broth, and reduce slightly.
- Season with salt, sugar, and soy sauce.
- Submerge the kiwi in the vegetable base and cook until the sauce thickens, similar to a classic braised dish.
- Plate the braised kiwi while hot, with the sauce, some crumbs of toasted bread, and plenty of Hippo Tops leaves on top.
Recipe: Pier Giorgio Parini
Source: Italia Squisita
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