Little timbale of bulgur wheat and beansprouts


Leonardo Pellacani

For 6 persons

Bring 400 g of salted water to the boil, then remove from the heat and add the bulgur wheat along with the saffron powder mix; leave to cool and leave to sit until all the cooking water has been absorbed. Then add the Tuttocampo vegetables, the red pesto, the extra virgin olive oil and the chopped parsley. Add salt to taste and mix the ingredients carefully. Put a ring mould in the middle of a black plate and fill it with a layer of bulgur wheat salad, levelling the surface. Put some beansprouts on it and repeat the sequence of ingredients. Decorate with the hemp pesto previously emulsified with a little water and complete with leaves of fresh oregano.