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Heirloom Tomatoes on Toast with Mozzarella and Pesto

Heirloom Tomatoes on Toast with Mozzarella di Buffala and Pesto


Ingredients
• Heirloom Tomatoes: 500g
• Mozzarella Di Buffala: 2 whole
• Pensato Extra Virgin Olive Oil: 25 ml
• Black Pepper: 5g
• Basil: 1/2 Bunch
• Pink Garlic: 2 cloves
• Parmegiano Regiano: 50g
• Pine kernels: 30g
• Salt and Pepper

To Prepare Heirloom Tomatoes on Toast with Mozzarella Di Buffala
Slice the tomatoes and the Mozzarella Di Buffala into ½ centimeter thick slices.

Drizzle some olive oil on the bread slices and toast them in the oven on one side only.

Add the tomato and the mozzarella onto the bread and add some pesto on the top. Ready to Serve.

To Prepare the Pesto
Pick the basil leaves. Peel and crush the garlic. Grate the parmegiano cheese.

Blend the garlic and pine nuts together. Add the basil leaves and mix then add the grated parmegiano, olive oil and blend until smooth again.

Add salt and pepper to taste.

Chef's Tip
You can replace the Mozzarella Di Buffala with Burrata based on your choice

Bon Appétit!

Tapenade Dip

Tapenade Dip


Ingredients
• Crotin de Chavignol: 4 pieces
• Kalamata olives: 500g
• Anchovies: 4 to 5 pieces
• Garlic: 2 cloves
• Pensato Basil Olive Oil : 75 ml
• Basil: 1/2 bunch
• Lemon: 1 piece


To prepare
Thoroughly rinse the olives in cool water.

Place the anchovies in the pestle and mortar or a food processor and mix well.

Add the olives and process again. Scrape down the sides of the bowl each time and keep mixing until the mixture becomes a coarse paste.

Add the lemon juice, basil leaves and mix then slowly add the olive oil and mix again.

Transfer to a bowl and serve.

Chef's Tip
You can also add sundried tomato and thyme to the mix.

Bon Appétit!

Endive Salad with Goat Cheese Crostini and Honey Mustard Dressing

Endive Salad with Goat Cheese Crostini and Honey Mustard Dressing


Ingredients
• Crotin de Chavignol: 4 pieces
• Endive: 5 pieces
• Walnut: 40g
• Bread baguette: 12 slices
• Parsley: ½ bunch
• Edmond Fallot Old-Fashioned Mustard: 30g
• Pensato White Balsamic: 5cl
• Pensato Mandarin Olive Oil: 10cl
• Acacia Honey: 20g


To prepare the salad
Separate the endive leaves by cutting the root then wash them in cold water.

Pick parsley leaves then chop them finely.

Drizzle the bread slices with some olive oil and toast them on one side only.

Add a slice of the goat cheese on top of the toasted bread slices and bake them in the oven at 180 degree Celsius for about 4 minutes.

Break the walnuts into small pieces.

To prepare the dressing
Mix the mustard with the honey and the vinegar then whisk with the olive oil and season with salt and pepper.

Place the endive leaves, now coated with the mustard dressing, in the middle of the plate and add the walnuts and chopped parsley and the toast of cheese crostini on the top.

For variation, you can also replace the goat cheese with Roquefort and add some dried fruits onto the salad.

Bon Appétit!

Chilled Gazpacho Tomato Soup with Pesto

Chilled Gazpacho Tomato Soup with Pesto


Gazpacho Ingredients
• Beef Tomato: 6 • Red pepper: 1 • Cucumber: 1 • Shallots: 1 • Pink Garlic: 2 cloves • Thyme sprigs: 3 • Jerez vinegar: 3 cl • Olive oil: 10 cl • Espelette pepper: 3g • Fine salt: 6 pinches • Celery: ½ bunch • Black pepper: 6 g • Worcester sauce: 2 cl

Pesto Ingredients
• Basil: 1 bunch • Pink Garlic: 1 clove • Olive oil: 10 cl • Parmesan cheese: 50 g • Pine seeds: 50 g

To Prepare Soup
Peel the tomatoes and roughly chop them. Peel the cucumber and cut into small dice.
Cut the pepper in half, remove the seeds and then cut into small dice. Peel and finely chop the garlic, celery and shallots.
Place the tomatoes, peppers, onion, cucumber and garlic in a bowl.
Add the thyme, espelette pepper, vinegar, Worcester sauce, salt and pepper to the bowl and then leave to marinate for about 1 hour.
Add the olive oil and blend all ingredients well. Season with more salt and pepper to taste, if needed.

To Prepare Pesto
Peel the garlic and chop finely. Pick the leaves from the basil and discard the stalks.
Grate the Parmesan.Place the pine nuts and the garlic in a food processor and blitz for about 1 minute.
Add the basil leaves and the Parmesan cheese and blitz for another minute.
Finally add the olive oil and blitz until you have a fine puree. Season with salt.

To Serve
Make sure the gazpacho is well chilled and then serve in individual glass or soup plate with a drizzle of the pesto and olive oil on the top.
You can also prepare gazpacho with yellow tomatoes for a more exotic presentation.

Bon Appétit!

[Alternative text]

Quinoa Salad


Ingredients
• Quinoa: 500g
• Red Sweet Pepper: 2 pcs
• Yellow Sweet Pepper: 2 pcs
• Cucumber: 1pcs
• Radish: 1 bunch
• Datterino Tomatoes: 500g
• Shallots: 2 pcs
• White Balsamic: 100ml
• Mint: 1 bunch
• Lemon: 1 pcs (you can replace with a dash of Sherry or Tomato Golles Vinegar)
• Pensato Lemon Olive oil (you can replace that with Pensato Bergamote Olive oil)


To Prepare
Peel and finely dice the shallots, cucumber and sweet peppers.

Cut the tomatoes into quarters each and slice the radish into thin fine circles.

Pick the leaves of the mint then finely slice them. Never chop the mint, otherwise the leaves will turn black and bitter in taste.

Put the olive oil into a pan and heat. Add the shallots, a pinch of salt & pepper and cook for about 2 minutes. Add the quinoa and fry them for a few minutes.

Add water over the quinoa (water should be double the amount of qinuoa) and bring to boil then reduce the heat and leave it to simmer until the water evaporates. Remove pan off the heat and keep the lid on for 10min so all the quinoa opens properly.

Cool the quinoa in the fridge then mix with all the ingredients. Season with salt, pepper, olive oil, lemon juice and white balsamic.

Bon Appétit!

[Alternative text]

Ceviche of Sea Bass with Mango and Coriander


Ingredients
• Sea Bass filet: 2
• Red sweet pepper: 1
• Avocado: 1
• Lime: 6
• Mango: 1
• Pensato white balsamic : 10 ml
• Coriander: 1/2 Bunch
• Red chili: 2
• Table salt: 10g


To Prepare
Cut the fish into small cubes of 1cm and keep aside in a bowl. Squeeze the lime and pour over the fish.

Add the white balsamic and some salt and mix well then put in the fridge for about 1 hour.

Pick the coriander leaves and chop them finely. Peel and cut into very small dice the sweet pepper, mango & shallots.

Cut the chili in half to remove the seeds then chop finely. Cut the avocado into half, remove the skin by using a spoon then cut into dice of 1cm.

Mix everything together and serve.

Chef's Tips

Ceviche should be served fresh and should not be kept for more than 24 hours.

Bon Appétit!

[Alternative text]

Burgundy Snail with Parsley Butter Sauce


Ingredients
• Pink garlic: 6 cloves
• Black pepper: 6 pinches
• Parsley: 1 bunch
• Fleur de sel: 6pinches
• Unsalted Isigny butter: 250g
• Shallots: 4 pieces
• Cooked snail: 6 dozens
• Snail shells: 6 dozens

To Prepare
Mix the butter into a bowl until very smooth and soft. Peel and finely chop the shallots and garlic.

Pick the parsley leaves and chop finely. Mix the softened butter with the parley, shallots, garlic and season well with pepper and fleur de sel.

Stuff the shell with a snail and cover to the top with the butter mix.

Place the stuffed shell in a baking tray and cook in the oven for about 15 min at 220 degrees Celsius.

Chef's Tips

You can also add tarragon or sage herb to the butter mix to give it a stronger flavor.

Bon Appétit!

[Alternative text]

Mini Pumpkin Soup with Chestnut


Ingredients
• Mini Pumpkin: 6pieces
• Isigny butter: 20g
• Cooked chestnuts: 60g
• Black pepper: 6 grinds
• Shallots: 2 Whole
• Isigny fresh cream: 200g
• Fleur de sel: 6 pinch
• Hazelnut oil: 5cl


To Prepare
Cut the top of the pumpkin and remove all the inside with a spoon to prepare it to be used as a bowl. Peel and finely chop the shallots.

Place a knob of butter in a cocotte and cook the shallots, adding a pinch of salt, on low heat for about 4minutes.

Add the pumpkin pieces without the seed in the cocotte and cook for 10 minutes then cover the pumpkin with water and cook over medium heat for another 20 minutes. Add the cream and cook for about 2 minutes then keep aside.

Blend the soup in a blender until smooth and season with salt and pepper Chef's Tips

You can use butternut squash instead of the pumpkin in this recipe and you can also add a poached quail egg into soup for a richer flavor.

Bon Appétit!

[Alternative text]

Seared Foie Gras


Ingredients
Foie Gras: 1 whole piece
• Mix Spices Apicius: 5g
• Balsamic glaze: 2g
• Berry Mix: 20g

To Prepare
Cut the foie gras into slices of 4cm thick. After cooking the slices, it will reduce by 20% so keep the slices very cold before cooking.

To cook, heat up a stainless steel or cast iron pan until slightly smoking. Season the foie gras with salt and pepper and cook on one side for about 1 to 2 minutes. Flip the slices over and bake in the oven at 200 degrees Celsius for about 2 to 3 minutes.

To control temperature and check if cooking is done, place the tip of a small knife in the middle of the slice. Knife should be hot to indicate good temperature.

Place each slice on kitchen paper to rest and absorb the fat before serving. Serve on a plate with fresh berry and balsamic glaze and mix spices Apicius.

Chef's Tips

To portion the foie gras, place your knife into a bowl of hot water between each cut. This allows for a perfect cut without breaking the slice and leaves you with a clean, smooth surface to sear. You can also cook the berry with some sugar and a splash of vinegar to enhance the taste.

Click here to watch the episode 'How to Prepare a Pan-Fried Foie Gras on The 2 Min Series for a quick tip.


Bon Appétit!

[Alternative text]

Classic Mayonnaise


Ingredients
• Sun Flower Oil: 100ml • Dijon Mustard: 10 g • Old Fashion Mustard: 10g • Egg Yolk: 1 piece • White Balsamic Vinegar: 1 splash • Mustard Dressing: 20 cl • Salt & Black Pepper: To taste

To Prepare
Place, in a bowl, the mustards, the egg yolk, salt and pepper and start whisking until smooth. Pour the oil above the mix by adding drops very slowly and keep whisking all along until the mixture starts to thicken.

Add a splash of white balsamic vinegar and mix. Season with more salt and pepper to taste, if needed. Serve immediately or refrigerate for 1 to 2 days.

You can only replace 10-20% of the sun flower by olive oil. You can also use violet mustard or tarragon mustard to make a special mayonnaise.

Click here to watch 'How to Prepare a Mayonnaise' episode on The 2 Min Series for a quick tip.

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Artichokes with Mustard Vinaigrette


Ingredients
• Artichoke: 3 pieces • Olive Oil: 5 cl • Sun Flower Oil: 5 cl • Black pepper: 3 pinches • Dijon Mustard: 20 g • White Balsamic Vinegar: 2 cl • Lemon: 2 pieces • Salt: 2 pinches

To Prepare Artichoke
Cut the stalk from the artichokes and place directly in salted boiling water. Add some lemon juice/slices into the water to avoid the artichokes changing in color.

Cover the pot and leave artichoke to cook for 20-25 min. To learn how to make sure your artichoke is ready, click here to watch 'How to Prepare Artichokes' episode on The 2 Min Series for a quick tip.

Once ready, take out and turn the artichoke upside down to drain out the water.

To Prepare Dressing
Place the white balsamic vinegar, mustard and seasoning in a bowl and whisk together. Once combined, slowly add in the olive oil to make your vinaigrette.

Season to taste. You can also add Herbs according to your liking.

[Alternative text]

Pompadour Potato Salad


Ingredients
• Pompadour Potatoes: 1Kg • Old Fashion Mustard: 30g • White Balsamic Vinegar: 15cl • Egg Yolks: 2 • Grape Seed Oil: 200ml • Pickled Gherkin: 30g • Shallots: 2 pieces • Red Radish: 10 pieces • Chive: 1 bunch • Salt & Pepper to season

How To Prepare

Cook the potatoes in salted water for about 15 minutes or until tender. Always start cooking potatoes in cold water.

Drain and cool the potatoes quickly to stop the cooking then peel and cut them into small pieces. Finely chop the shallots, red radish, gherkins and chives.

Cook the shallots in a nonstick frying pan over low heat with olive oil and two pinches of salt for about 6 minutes (until soft). Keep aside. In a large bowl, whisk the egg yolks with the vinegar and mustard.

Pour few drops of the oil into the egg-yolk mixture and whisk until well combined.

Continue adding the rest of the oil and whisk constantly. Once all the oil has been added, adjust the seasoning with extra vinegar, salt and pepper to taste.

Mix all the ingredients together into the bowl with the mayonnaise and season with salt and pepper.

[Alternative text]

Burrata Salad


Ingredients
• Burrata: 2 pieces • Heirloom Tomato: 1Kg • Fresh Basil • Pensato Basil Olive Oil: 1 drizzle • White Balsamic Vinegar: few drops

To Prepare Salad

Slice 1 KG of Heirloom tomatoes and place it in a plate. Cut 2 burratas into small pieces and add a piece on top of each slice of tomato.

Pick the leaves from a basil bunch and slice them finely, Drizzle with Pensato Basil olive oil and few drops of white balsamic.

Season well and add the chopped basil on top.

You can also serve it on grilled baguettes as a starter.

   
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