Zerbinati Erbette are obtained through the selection of the finest leaves which are carefully cut, washed and dried.
An exquisite side dish but also delicious served alone or with the addition of other ingredients, steamed or used to enrich appetizers, pasta, quiche and soufflé.
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To boil 500g of product, boil the Erbette in 1,5l of water, salt and cook for 3 minutes.
Once you've cooked your Erbette, cut them, and season with salt, lemon and extra virgin olive oil. Serve them with some bread bruschetta with cheese and black pepper.