In The Kitchen


Polenta chips, fried Porcini and Pinzimonio with artichoke pate


  • VERSILFOOD Pre-fried Polenta Chips
  • VERSILFOOD Pre-fried Porcini
  • VERSILFOOD Sliced frozen artichoke hearts
  • Carrots
  • Puntarelle
  • Fennel
  • Radicchio
  • 1 Lemon
  • 150 ml of Olive oil
  • Salt
20 minutes
4 people
A healthy, delicious and crunchy aperitif.


Boil frozen artichoke hearts in salted water. In the meantime, clean and cut the vegetables and fry the polenta chips and the pre-fried Porcini for five minutes.

Once the artichokes are ready, drain them and pour them into the mixer and blend them adding olive oil, lemon and salt. When the pate reaches a creamy consistency, it is ready.

Create baking paper boats, closed at the ends with string, to serve the chips and mushrooms, and decorate with sprigs of fresh rosemary.


Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.

Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.

Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.

“When you do something you love, you make a difference.”