White beans, octopus, strawberries and black truffle balsamic cream salad.
Recipe made by: migrandiversion.blogspot.com.es
INGREDIENTS for 3 ppl:
1 boiled octopus leg
250 g cooked white beans
sweet paprika from La Vera: Las Hermanas
extra virgin olive oil
Black truffle balsamic cream: Espora Gourmet
If you are using canned beans, rinse them under the tap. I have bought them at my groceries, so I didn't have to clean them.
Cut the octopus in thin slices and keep.
Clean the strawberries keeping the stem. Dry well and cut in small pieces.
Put the beans and the chopped strawberries in the middle of the plate, and put the slices of octopus around them. Make a dressing with the extra virgin olive oil, a teaspoon of sweet paprika and some drops of Espora Gourmet's black truffle balsamic cream
22 de junio de 2017
Salmon Tartar with Black Truffle Balsamic Cream
Extra virgin olive oil
Black Truffle Balsamic Cream
The juice of half lemon
Black Truffle Pearls
Take off the skin of the salmon and dice it in small pieces. Put into a bowl with the juice of half lemon, a dash of olive oil and salt. Let it rest for 30 minutes.
Peel the avocado and dice it also in small pieces. Dress it in another bowl. Place the avocado in a cooking ring, and drizzle with a few drops of the Black Truffle Balsamic Cream. Then carefully, place the salmon on the avocado, and drizzle some more Black Truffle Balsamic Cream. Garnish the plate with some more Cream and a teaspoon of Black Truffle Pearls.