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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Melon with Ham and Currant Vinaigrette


This is one of those fantastic summer salads that just hits right on a hot day!



Ingredients

for 4 people
  • 1 melon.
  • 12 slices of cured ham.
  • 200g mini fava beans in oil.
  • 1 shallot.
  • mixed salad greens.
  • fresh currants.

for the vinaigrette

  • 80g currants.
  • salt.
  • 1 tablespoon white wine vinegar.
  • 8 tablespoons extra virgin olive oil.

Preparation


Sauté the shallot, finely chopped, with a few drops of oil. Add the fava beans, well-drained from their oil. Set aside.
To make the vinaigrette, rinse the currants and crush them through a fine-mesh strainer or food mill to remove the seeds.
Mix the resulting pulp with the vinegar, salt, and oil. Whisk well to emulsify and set aside.
Peel the melon and slice it very thinly. Place one slice at the base of each plate, then roll the others to create flower shapes.
Arrange the melon and ham slices alternating with each other. Place the fava beans in the center and the salad greens and whole currants on the side.
Drizzle with the vinaigrette and serve...

Enjoy!
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