Contents
show
Ingredients
Osca
- 0,5 liter Sparkling wine
- 5 Splash Lime juice
- 10 piece Mint leaves
- 10 piece Raspberries
- 15 piece Ice cubes
- 0,5 liter Mineral water
Small Italian apetizers
- 1 bunch Basil
- 100 g Natural yoghurt
- 60 g Cream
- 3 tbsp Olive oil
- 1,5 sheet Gelatin
- Salt
- Nutmeg
- 3 piece Toast
- 50 g Tomato
- 2 tbsp Olive oil
- 10 g Basil
- Salt
- 1 pinch Sugar
- 2,5 piece Parma ham slices
- 1 piece Honeydew melon
Beef carpaccio with tomato pesto, rocket and Parmesan foam
- 250 g Beef fillet
- 50 g Arugula
- 200 ml Cream
- 30 g Olive oil
- 50 g Mozzarella
- 90 g Parmesan
- Salt
- Pepper
- Nutmeg
- 90 g Dried tomatoes
- 1 piece Bay leaf
- 10 g Garlic
- 150 g Olive oil
- 50 g Balsamic vinegar
- 25 g Pine nuts
- 5 g Sugar
- Salt
- Pepper
Instructions
Osca
- Fill everything in a decorative glass and put a straw on it.
Small Italian apetizers
- Mix the basil with the olive oil. Stir in natural yoghurt, meanwhile dissolve gelatine and whip the cream. Pour the gelatine into the yoghurt mixture, fold in the whipped cream and season to taste with salt and nutmeg. Then cool in the refrigerator for at least 3 hours. Cut out 5 toasts from the toast slices with a cutter, rub in a clove of garlic and roast in the pan with olive oil. Core the tomatoes and cut into cubes. Chop the basil. Mix everything with salt, sugar and olive oil and place on the toast slices. Cut 5 balls out of the honeydew melon with a Parisian spoon, take half a slice of Parma ham and wrap the honeydew melon with the ham.
Beef carpaccio with tomato pesto, rocket and Parmesan foam
- Thinly slice the beef fillet into 15 slices, then plate and arrange on a plate. Place the tomato pesto in the middle of the meat as a nock, season with salt and pepper. Spread the ruccola on the meat nicely. Pour the Parmesan foam on the table. Parmesan foam: bring the cream and olive oil to the boil, add the mozzarella and Parmesan and stir until smooth. Season to taste with salt, pepper and nutmeg. Mix fine and pass. Fill into an Isi Gourmet Whip bottle, screw on the cartridge and keep it warm in a water bath at 50 degrees. Pesto Rosso: Cover the sun-dried tomatoes with the bay leaf with water, bring to the boil and let it steep for about 10 minutes. Pour off tomatoes, drain and cut into small pieces. Roast the pine nuts. Puree the tomatoes, olive oil, bianco and garlic in a blender, then fold in the Parmesan and season with salt and pepper.
Nutrition
Serving: 100gCalories: 212kcalCarbohydrates: 2.9gProtein: 5.2gFat: 18.7g