Silvia Beccio

THE CHALLENGE: Cooking the minestrone soup with pansies.

Silvia deals with banking and financial law, with particular attention to project operations and acquisition finance. She’s starting to gain experience in the field of corporate law. Silvia graduated from Bocconi University and has been visiting research fellow at Columbia University School of Law in New York. Prior to joining Grimaldi law firm she worked for illustrious firms such as Tonucci & Partners and Macchi di Cellere – Gangemi.

Dice 200 grams of potatoes, 200 grams of carrots, 100 grams of zucchini. Then cut 30 grams of white onion, 20 grams of leek, 20 grams of celery, 5 grams of basil, 5 grams of parsley, 50 grams of cherry tomatoes and 30 grams of chard into julienne strips. Put 20 grams of extra virgin olive oil in a pan with sliced onion and leek. Once these are golden, add the celery and then the potatoes and carrots. Add 300 grams of water to the pan, cover it and boil for 10 minutes. Then add the rest of the ingredients and add salt to taste. Make sure to leave the vegetables “al dente.” Then cool down, decorate with pansies and drizzle with olive oil.

Published in the hard-copy of Work Style Magazine, Fall 2014