Ricetta Castraure con maionese all’aglio nero

EL castrar sono i primi boccioli del carciofo violetto di Sant’Erasmo, colti tra aprile e giugno, quando sono piccoli e teneri. Molto saporiti grazie al terreno salino, sono un prodotto tipico delle isole della Laguna di Venezia, dove la chef Chiara Pavan sperimenta una cucina ecologica e fuori degli schemi.

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