the occasion of my last animation Market St. Joseph had prepared this little entrance and really very refreshing breeze.
I advise you to use, as usual, a goat of good quality (no more expensive than in supermarkets) and a fresh beet and under vacuum if you have the opportunity because it is they who will taste to your dish. Choose a BIG beet slices in order to make quite large.
Everything can be prepared in advance and be assembled at the last moment that takes very little time.
beet ravioli with goat cheese and sesame
1 large beet round baked
a fresh goat cheese 200 g
1 bunch chives 2
onions (chives and if you do not have chives and spring onions)
2 tbsp of oil Olive
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Salt and pepper
Chop the chives. Finely chop onions. Butt then work
goat cheese with a fork so that it becomes creamy. Mix it with chives and onions. Add salt if necessary and pepper.
an emulsion of olive oil with vinegar and soy sauce.
Peel and slice the beets as thinly as possible, using a mandoline or a sharp knife into 24 slices. Cut with a cookie cutter of the 9 cm beet slices so they are very regular. Place on each plate
3 beautiful beet slices on top of one another.
Ask a center of a large walnut mixture crumbled goat cheese.
Cover with 2 slices, season with dressing and sprinkle with toasted sesame.
Serve with thin slices of toasted rye bread.
Bon appetite
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