Amber artichoke antipasto
0.75 h
4 raciones
Difficulty:
Media
Ingredients
200 g select artichoke hearts50 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.
METOHD
- In a bain marie, steam the artichokes seasoned with pepper kernels, laurel, thyme, rosemary, garlic, sunflower oil and white wine.
- Pour into a hot pan and sauté; add in garlic, truffled butter, olive oil, 'amber' salt and white pepper.
- Lastly, the serving: add the tomatoes, cheese, beet rings, basil and Estoril wine reduction to the preparation.
