Tomatoes and bresaola

Ingredients

• Tomatoes
• Red pepper
• Bresaola
• Rocket leaves
• Olive oil
• Garlic
• Salt
• Pepper

Directions

Mix the a couple of tomatoes with red pepper and salt.

Boil the tomatoes, peel and cut into cubes. Season with olive oil, garlic and rocket leaves.

 

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Black mushroom sushi

Ingredients

• Black mushrooms
• Potatoes
• Eggs
• Salt
• Pepper
• Olive oil

Directions

Boil the potatoes and add olive oil, salt and pepper.

Soak the black mushroom in water.

Fry the mushrooms in oil with salt and pepper.

Boil an egg for 30 seconds.

Take the yolk from the egg and pour it on the mushrooms.

Stuff a layer of potato with egg yolk and mushrooms and then roll.

Cover the potatoes with the remaining egg yolk and garnish the plate with mushrooms.

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Potato ravioli with mayonaise

Ingredients

• Quail eggs
• Pickled onions
• Potatoes
• Chives
• Shallots
• Vegetable oil
• Salt
• Pepper
• Eggs

Directions

For the mayonnaise sauce: beat the egg yolks and mix with vegetable oil, salt, pepper and pickled onions.

Slice the potatoes, fry for a minute and then boil for half a minute.

Boil the eggs and blend while adding shallots and chives.

Boil the quail eggs.

Stuff the potato slices with the egg mixture. Place the quail egg on top and cover with mayonnaise.

Garnish with chives.

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Potatoes with topinambour

Ingredients

• Balsamic vinegar
• Tarragon
• Taro
• Chives
• Olive oil
• Mushrooms
• Pickled onion
• Purslane
• Vegetable oil
• Potatoes
• Quail eggs
• Eggs
• Salt
• Pepper

Directions

Cut the potatoes in rectangular shapes and boil until half cooked. Then fry in oil to get a golden color.

Boil the taro and then mash to get a creamy texture. Mix with olive oil and egg yolks.

Add balsamic vinegar to the pickled onions.

Dice the mushrooms and sautee with onions.

Boil the purslane for a minute and grind while adding olive oil and peppers.

Fry the quail eggs and separate the yolk from the white of the egg.

Place the egg yolk on the potato covered with tarragon and chives.

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Potato and onion mille-feuilles

Ingredients

• Balsamic vinegar
• Sugar
• Pickled onions
• Cream
• Potatoes

Directions

Peel and chop the potatoes. Season with salt and pepper. Half-fry the potatoes.

Add the onions and balsamic vinegar to a pan and sauté. Put aside.

Mix cream and oil in a pan and cook on low heat. Add salt and pepper until it thickens. Add to the mixture balsamic vinegar and sugar.

Mix the cream with the half-fried potatoes. Serve.

 

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Bruschetta with mozzarella

Ingredients

• Tomatoes
• Mozzarella
• Bread
• Pine nuts
• Basil
• Olive oil
• Parmesan cheese
• Salt
• Thyme

Directions

Toast the bread with olive oil.

For the pesto sauce, mix pine nuts with basil, parmesan, olive oil and salt.

Place the pesto sauce, mozzarella cheese, tomatoes, thyme, olive oil and basil on the toasted bread.

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Smoked salmon with white cheese

Ingredients

• Salmon
• White cheese
• Philadelphia cheese
• Dill
• Lemon
• Olive oil
• Cherry tomatoes
• Black caviar

Directions

Stuff the salmon with a mixture of Philadelphia cheese, white cheese, dill and olive oil.

Chop the cherry tomatoes and place them on top of the stuffed salmon. Sprinkle with black caviar.

For the sauce, mix lemon and olive oil.

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Stuffed parmesan with bresaola and strawberries

Ingredients

• Parmesan cheese
• Mascarpone cheese
• Bresaola
• Cream
• Olive oil
• Salt
• Pepper
• Balsamic vinegar
• Sugar
• Strawberries
• Basil
• Cinnamon

Directions

Place the grated parmesan in a pan until it melts.  Mold to form a cone shape.

For the stuffing, mix mascarpone cheese with chopped bresaola, cream, salt, pepper and oil.

For the sauce, combine vinegar, sugar and cinnamon. Then add strawberries.

Stuff the cone with the cheese stuffing and pour the sauce on top.

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Smoked salmon tarte

Ingredients

• Parmesan cheese
• Minced onions
• Minced beetroot
• Cucumbers
• Yellow pepper
• Red pepper
• Onions
• Salt
• Pepper
• Oil
• Balsamic vinegar

Directions

For the dough, grill the cheese, onions and beetroot and mix together.

For the stuffing, dice the cucumbers and peppers. Season with salt, pepper, oil and balsamic vinegar.

Use balsamic vinegar for the sauce.

Coat the stuffed salmon with cream cheese. Cut and serve.

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Fried halloum cheese with labneh

Ingredients

• Halloum cheese
• Labneh
• Basil
• Black olives
• Dried tomatoes
• Rosemary
• Cherry tomatoes

Directions

Fry the halloum cheese in olive oil.

Place the labneh, basil, olives and rosemary on a plate. Then place the fried halloum.

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