This dish is simplicity in itself. Inspired by the Romagnoli's Meatless Cookbook (1976), it is one of the easiest and most spectacular antipasti ever, if you have top quality ingredients. To quote Franco and Margaret Romagnoli, " In Rome, when someone asks "How is it going?" the answer is "a burro e alicli" which means it couldn't be better, as smooth as sweet butter, yet flavorful enough to be interesting." That's what this dish is all about.
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<br />My adaptations are based on the specifics of the ingredients. Although I am mostly-vegan these days, this dish is one for which I make exceptions.

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