Put the Sorgotto in lukewarm water for about 10, then carve it out. Wash and cut the vegetables to squares, put them in a pot with 3 tablespoons olive oil and fatele rosolar.

Add then Il Sorgotto, the oregano, the salt and mix it all, add the water, mix and bring to a slow fire boil for about 25/30. You can also boil it in salty water for 25/30 and prepare a cold salad.