BonRoll served with potatoes and vegetable crudité

Here is the traditional recipe for BonRoll with potatoes and vegetable crudité!

1 AIA Classic BonRoll

8 potatoes

8 carrots

8 zucchini

2 red onions

Rosemary

Sage

Thyme

Extra virgin olive oil

Salt

Pepper

Description

The flavors and colors of the culinary tradition of Northern Italy meet to blend harmoniously in this recipe full of flavor and nuances of taste. The BonRoll served with potatoes and vegetable crudité is a complete and rich dish where tradition is the protagonist and where classic ingredients are combined with the unmistakable taste of the AIA Classic BonRoll. The latter is indeed accompanied by roast potatoes, a great classic of Italian cuisine, much loved by adults and children and made even more bon ton by the vegetable crudité.

This is a perfect dish to serve if you are expecting guests for dinner and you want the main course to be not only a delight for the palate but also for the eyes. To make everything perfect, also focus on the care of the table which should be set in an elegant way so that no detail is left to chance.

If you prefer tradition (especially in the kitchen) and the timeless taste of genuine recipes cooked in the old way, the right recipe for you is precisely that of the BonRoll with potatoes and vegetable crudité.

In this recipe the AIA Classic BonRoll is cooked whole in the oven as tradition dictates and only later served in slices and accompanied by wedge-cut baked potatoes and seasoned with a drizzle of extra virgin olive oil, aromatic herbs and raw vegetables.

The BonRoll with potatoes and vegetable crudité is a simple dish, a traditional second course that recalls the classic Sunday roast accompanied by two side dishes, the inevitable baked potatoes and the fresh raw vegetables that give crunchiness to everything.

Preparing the BonRoll with potatoes and vegetable crudité is really easy: here is the complete recipe!

BonRoll Classic

Procedure

Preheat the oven to 180°C and once it has reached the desired temperature, cook the AIA Classic BonRoll seasoning it with a drizzle of extra virgin olive oil for about 70 minutes. Now cut the potatoes and bake them with a drizzle of extra virgin olive oil and aromatic herbs.

Cut the vegetables with the mandolin (for the length) and the onions into thin rings. Season the vegetables with a drizzle of oil, salt and pepper. Once cooked, cut the AIA Classic BonRoll into slices and serve it with its cooking sauce, potatoes and crispy vegetables.

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