Berro 1 tied, Radicchio 1 girl unit, Escarole 1 a, cheese brique or pyramid (goat brie type) 150Gr., Carambola in syrup 1 a, Prickly pear dressing 25 CC (low acidity vinegar), Olive oil infused in five peppers 50 CC, Salt c/n
Separate the leaves and wash them well, to conscience, seeing that it is not land between the ribs, dry with centrifuge (or with the help of a kitchen towel) Book b & b. Place in a bolw hand cut leaves, Add the starfruit and salt to taste, form a vinaigrette dressing of tuna with the oil infused in five peppers and end of season. Serve in a dish, and finally, place the cheese on the leaves.
In a small bowl, mix the salt, the dressing gourmet Strawberry and olive oil strongly, respecting the order of the ingredients, to form an emulsion with them.
Wash strawberries, remove the stem and cut into quarters. Cut the cheese gouda into cubes of approximately 1 cm. To the previously washed Arugula cut with hand, at the last moment, to prevent its oxidation. Mix all ingredients in a bowl along with the emulsion, and serve immediately.
Prosciutto in thin slices 200 GR, crisp lettuce 1 a, lollo rosso 1 a, Corinth raisins 100 GR, 25 cc of raspberry dressing (low acidity vinegar), 50 olive oil infused smoked chili and salt c/n DC
Cut the ham into thin slices lengthwise and reserve outside the refrigerator while you prepare the rest of the ingredients. Wash the leaves one by one, to remove any residue, Book & dry. In a bowl place the hand cut leaves, raisins and raw ham. Drizzle with a vinaigrette of salt, olive oil infused in smoked pepper and raspberry dressing. Finally garnish with a raw ham feta.
Green love you green
Green apples 2 a, Pistachios 70 GR, Berro 1 tied, Cherry tomatoes 250 GR, In Basil infused olive oil 50 CC, BlackBerry dressing 25 CC and salt c/n.
Wash well vegetables, Book & dry. Cut the apples into thin slices unpeeled, heat a pan with a thread of olive oil infused in Basil, Add the Apple slices and cook over high heat less than a minute on each side. Book.
In a bowl place the watercress without its stem leaves, Green apples, the peeled pistachio and cherry tomatoes, Add salt to taste and finish dress with a vinaigrette comprised of blackberries and dressing oil infused in olive oil infused in Basil.
Bondiola of pork into cubes 400 Gr., Stout Beer (Guinness) 150 CC., Fungal threads Portobello mushrooms 150 Gr., Olives black cubes 50 Gr., Mix of green c/n , Brique goat cheese 150 GR. , Olive oil infused in smoked pepper 1 CDA..
In a pan heat add olive oil, seal the bondiola, Add Stout Beer and let the alcohol evaporate and reduce. Then add the mushrooms and olives, Cook a few more minutes. Serve accompanied by green, Cherry Tomatoes, goat cheese seasoned with olive oil infused in smoked pepper.