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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Fruit Salad with Foie Gras Mi-Cuit and Strawberry Vinaigrette



ingredients

for 4 people
  • 250gr. of foie gras mi-cuit.
  • 8 whole strawberries.
  • 1 fresh pineapple.
  • 1 avocado.
  • 1 and a half apples.
  • escarole.

for the vinaigrette:

  • 8 to 10 strawberries.
  • 200cc. of olive oil.
  • 60cc. of white wine vinegar.
  • 1 tablespoon of caramelized balsamic vinegar from Modena.
  • salt.
  • freshly ground black pepper.

preparation

Here you'll find the recipe for making the foie gras mi-cuit. Keep it in the fridge, and once it's nice and cold, slice it into pieces about one centimeter thick.
To make the vinaigrette, dice the strawberries into small cubes. Put them in a bowl and mix with the vinegars and oil, season with salt and pepper to taste, then cover and let it sit for 20 minutes before bringing it to the table.
Peel the pineapple and slice it thinly. Place four slices on each plate.
Rinse the apple, remove the core, and without peeling it, slice it thin. Layer the apple slices over the pineapple.
Chop the escarole into small pieces and mound it in the center of each plate.
Peel and slice the avocado, dividing it among the plates. Do the same with the mi-cuit.
Finish each plate by adding two whole strawberries and drizzling everything with the vinaigrette.

enjoy!!

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