INGREDIENTS
- – Cream Cheese 836 g.
- – Greater than 140 g.
- – Cabrauntar 220 g.
- – Cranberries 120 g.
- – Apricots 120 g.
- – Hazelnuts 80 g.
- – Pistachios 64 g.
- – Pumpkin Seeds 80 g.
- – Poppy 40 g.
- – Chives 40 g.
- – Dill 40g.
- RAW VEGETABLES:
- – Radish with Leaves 1 kg.
- – Child Carrots with Leaves 1 kg.
- – Inexperienced Celery with leaves 1 unit.
- – Inexperienced Grape 1 kg.
- – Uva Violeta 1 kg.
- – Tomates Cherry 1 kg.
- – Pepino Kiuri 1 kg.
- – Tirabeques 500 g.
- SHOES:
- – Zucchini 750 g.
- – White Onion 1 unit.
- – Flour 000 130 g.
- – Polenta 40 g.
- – Olive Oil c/n.
- – Rosemary 1 tied.
- – Chives 1 atado.
- – Onion Flowers 1 tray.
- GREEN AIOLI:
of herbs.
- – Chilly Milk 500 cc.
- – Roasted Garlic 2 items.
- – Impartial Oil c/n.
- – Leafless parsley 48 g.
- – Leafless dill 6 g.
- – Stripped mint 6 g.
- – Chives 20 g.
- – Yogurt 200 g.
- – Lemon 30 g.
- – Olive Oil 60 g.
- – Anchoas 60 g.
- – Fish Sauce c/n.
ROULADE DE QUESO
PROCEDURE:
1. Reduce the zucchini and onion. Season with salt and pepper, combine by hand and place a weight to launch the juice. Depart 1 hour. Pressure and reserve the water on one aspect and the greens on the opposite. To the water (it needs to be 200ml, if the water after squeezing the zucchini isn’t sufficient, add water till it reaches 200ml) add the flour, polenta, a splash of olive, the rosemary, the chopped chives and the onion flowers . Add the onion and zucchini.
2. Cook dinner in a preheated oven at 220°C with air flow for 30/35 minutes, or till crispy.
GREEN AIOLI:
1. Make an aioli base with the milk, roasted garlic and impartial oil. Could it’s effectively taken.
2. Then again, course of the parsley, dill, mint, chives, yogurt, lemon, olive, anchovies till there’s a clean combination, with out stains. Combine each preparations till they’re homogeneous. Appropriate the flavour with fish sauce if crucial.
