Tagliatelle and calamari

Ingredients

• Tagliatelle
• Cherry tomatoes
• Onions
• Tomato sauce
• Flavored herbs
• Olive oil
• Salt
• Pepper
• Garlic
• Chicken
• Calamari

Directions

Grind the garlic with olive oil.

Add the mixture to the calamari and fry with olive oil and onions.

Cook the tagliatelle.

Mix tomato sauce with flavored herbs, salt and pepper.

Mix the tagliatelle with the tomato mixture and calamari.

Garnish the plate with peeled tomatoes.

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Melted yellow

Ingredients

• Butter
• Tarragon
• Dried figs
• Balsamic vinegar
• Black mushrooms
• Pickled onion
• Potatoes
• Olive oil

Directions

Boil the eggs for 3 minutes and then peel them.

Wash the black mushrooms and then fry with oil and butter.

Fry the pickled onion with oil and butter. Add balsamic vinegar.

Cut the potatoes to cubes, boil and then mash.

Mix olive oil, tarragon, salt and butter.

Boil the dried figs for 5 minutes, mash and brown them.

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Fig maki

Ingredients

• Salmon
• Fig jam
• Philadelphia cheese
• Sesame
• Cooked sushi rice
• Vinegar rice
• Sugar
• Nori sheet
• Tuna

Directions

Cover the nori sheet with cooked rice. Add slices of salmon, fig jam and Philadelphia cheese to the covered nori sheet and roll.

Slice the roll and place on top of every slice a shrimp.

Place slices of tuna on the plate.

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Mille-feuille provincial

Ingredients

• Baklava dough
• Mashed olives
• Anchovy
• Parmesan cheese
• Olive oil
• Sea bass
• Dried tomatoes
• Eggs
• Garlic
• Saffron
• Rocca leaves
• Balsamic vinegar
• Pine nuts
• Thyme

Directions

For the stuffing, mix the sea bass fish with anchovy, parmesan, mashed olives, dried tomatoes and olive oil.

Stuff the mixture in the baklava dough and place in the oven until cooked.

For the salad, place the rocca leaves and thyme on the plate and garnish with pine nuts and parmesan cheese.

For the salad sauce, combine balsamic vinegar with olive oil and season with salt and pepper to taste.

For the baklava dough sauce, whisk the eggs and mix with garlic, saffron and oil.

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Salmon maki

Ingredients

• Kiwi
• Olive oil
• Soya sauce
• Chinese noodles
• Smoked salmon
• Cherry tomatoes

Directions

For the sauce, mash the kiwi and combine with salt, pepper, soya sauce, and olive oil.

For the stuffing, mix boiled noodles, soya and the sliced salmon.

Stuff the salmon with the stuffing.

Garnish with cherry tomatoes.

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Golden Ronen

Ingredients

• Lamb testicles
• Pomegranate sauce
• Potatoes
• Garlic
• Coriander
• Salt
• Pepper
• Small onions
• Rosemary
• Lemon
• Ribs and bones
• Bay leaves
• Olive oil

Directions

For the sauce, fry the ribs in oil with salt, pepper and garlic. Add water and bay leaves. Boil on low heat. When boiled, add onions.

Cut the potatoes into squares and fry in oil. When done, marinate with garlic, coriander and lemon.

Peel the testicles and half-boil with salt and bay leaves. Sauté with butter until cooked thoroughly.

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Asparagus flavored chicken filet with cream

Ingredients

–          White mushrooms

–          Green asparagus

–          A bunch of spinach

–          Butter

–          Cherry tomatoes

–          A bunch of fresh wild thyme

–          Brie cheese

–          Heavy cream

–          Chicken breast

–          Bread

Directions

Heat the oil.

Chop the tomatoes and mushrooms and then fry them.

Add wild thyme to the frying mixture.

Cut the chicken in half.

Fry the bread in the tomato and thyme flavored oil.

Fry the chicken in olive oil.

When fried, marinate the chicken with butter.

Add cream to the same pan used for frying chicken and combine with thyme, asparagus, tomatoes and mushrooms.

Finally, add brie cheese and serve when it melts.

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