Fioretto: 4-5 pieces
EVO oil: 1 tbsp
Salt and Pepper to Taste.

Salsa Dip-Mayo & Pesto
Mayonnaise: 4 tbsp
Pesto without garlic: 1 tbsp


1. Wash and clean the Fioretto not cutting the stems but using their entire length.

2. Put four fingers of water in a saucepan and lightly salt it, bring it to a boil and then put the steaming basket inside it, the only precaution to be taken is to not let the water touch the basket.

3. Place the pieces of Fioretto in the basket, taking care to put the tops upwards with the stem in contact with the steamer.

4. Cover the saucepan with a lid and heart for 7/10 minutes, you can check the cooking using the prongs of the fork.

5. Once cooked, remove the steamer from the saucepan, place it on a plate and drain the Fioretto well.

Now it is ready to be enjoyed!

For the Dip-Mayo & Pesto sauce:
In a bowl, mix 4 tablespoons of mayonnaise and a tablespoon of pesto without garlic until the mixture is smooth.

Dip the heads of the cooked Fioretto in the Dip sauce… Enjoy!