METTI UNA SERA A CENA on TASTE TWELVE Berlin 2015
Here’s what we found last night in our mail box…thanks to Janna Sarkea Witte for including “Metti una Sera a Cena” in the last edition of TASTE TWELVE Berlin 2015!
Here’s what we found last night in our mail box…thanks to Janna Sarkea Witte for including “Metti una Sera a Cena” in the last edition of TASTE TWELVE Berlin 2015!
Let’s have a bite of Autumn! It’s time to play with seasonal ingredients and warm, intense flavours in this time of the year. This “salad” is a variation on the Italian classic “Prosciutto e Fichi”: we added hazelnuts to give the dish a crunchy texture and creamy goat cheese. It’s a last minute appetizer, fancy but easy to prepare and most of all…delicious! For 4 persons 4 black figs 8 slices of raw ham wild salad edible flowers fresh goat cheese honey peeled hazelnuts salt & pepper Extra virgin olive oil Wash and prepare all the ingredients: cut the hazelnuts, figs and the prosciutto slices. In a bowl, mix goat cheese and honey until creamy and smooth, you will use this mixture to make small “quenelles” to finish the salad simply using two tea spoons. Put the wild salad on the serving plates, trying to make a nice background for all the other ingredients. Then add ham, figs (we suggest to season them with some honey as well ;)) flowers and the small goat cheese …