Ingredients for 4 people – Recipe by Marta Cerbino
Brown the morsels in extra virgin olive oil and remove from the pan.
Add the chopped vegetables and herbs and leave to simmer.
Add the tomato paste and leave the sauce to flavour, then reinsert the morsels, add the wine and broth and finish cooking over a low heat.
In the meantime, cook the peeled and diced potatoes in milk together with the black garlic.
Once cooked, drain and blend everything with the yogurt and plenty of extra virgin olive oil.
Serve by placing the morsels on the puree.