Photography recipe
Fotografía Chef Signature Chef

 METOHD

  1. In a bain marie, steam the artichokes seasoned with pepper kernels, laurel, thyme, rosemary, garlic, sunflower oil and white wine.
  2. Pour into a hot pan and sauté; add in garlic, truffled butter, olive oil, 'amber' salt and white pepper.
  3. Lastly, the serving: add the tomatoes, cheese, beet rings, basil and Estoril wine...

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 METOHD

  1. In a bain marie, steam the artichokes seasoned with pepper kernels, laurel, thyme, rosemary, garlic, sunflower oil and white wine.
  2. Pour into a hot pan and sauté; add in garlic, truffled butter, olive oil, 'amber' salt and white pepper.
  3. Lastly, the serving: add the tomatoes, cheese, beet rings, basil and Estoril wine reduction to the preparation.

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Ingredients 4 persons
  • 200 g select artichoke hearts
  • 50 g "7 cuero" cheese
  • 20 g pickled beet rings
  • 20 g cherry tomatoes
  • 80 ml Estoril wine
  • 5 g basil
  • 3 ml extra virgin olive oil
  • 3 ml red wine vinegar
  • 1 g "amber" salt
  • 1 g white pepper
  • 5 g truffled butter.
Recipes. The Cook & Chef Institute