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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Tomato Carpaccio with Pine Nuts




ingredients

for 4 people
  • 3 large tomatoes, ripe and firm.
  • 2 tablespoons of chopped fresh parsley leaves.
  • 1 tablespoon of raw pine nuts.
  • a pinch of oregano.
  • 60gr. of grated Parmesan cheese.
  • salt.
  • 5 tablespoons of extra virgin olive oil.

you'll also need:

  • 2 tablespoons of raw pine nuts.

preparation

In a dry pan without any oil, toast the 2 tablespoons of pine nuts until golden. Set them aside until you're ready to serve.
Make a picada by crushing together the remaining raw pine nuts, parsley, and oregano.
Stir in the grated cheese, the 5 tablespoons of olive oil, and a pinch of salt.
Wash the tomatoes and slice them as thinly as you possibly can, leaving the skin on.
Arrange them on a serving platter or on individual plates, and spoon the picada mixture over the top.
Let everything marinate together for about 5 minutes, then bring to the table and scatter the toasted pine nuts over just before serving.

I hope you enjoy this dish!

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