Appetizers
Seasonal vegetables with goat cheese in oil and honey
Ingredients
- 6 goat cheese in oil
- 1 spring onion
- 15 snow peas
- 1 small red bell pepper
- 10 green asparagus
- Half head of curly salad
- 1 tablespoon of honey
- Extra virgin olive oil
- Salt and pepper
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Easy
Proceeding
Finely slice the spring onion and red pepper, cut the snow peas and asparagus, wash the salad and slice thinly the fresh spring onion.
Cook green asparagus in a pan for a few minutes with a thread of oil, salt and pepper and cool them quickly in the blast chiller for a ten minutes. Cook the snow peas to steam for about twenty minutes, then skip in a pan with a drizzle of oil, salt and pepper and cool quickly in the blast chiller for about ten minutes.
Lay on each a goat cheese in oil and finish with a few drops of honey.
Cook green asparagus in a pan for a few minutes with a thread of oil, salt and pepper and cool them quickly in the blast chiller for a ten minutes. Cook the snow peas to steam for about twenty minutes, then skip in a pan with a drizzle of oil, salt and pepper and cool quickly in the blast chiller for about ten minutes.
Lay on each a goat cheese in oil and finish with a few drops of honey.
Tips
Once cooked, you can freeze seasonal vegetables and store them in the freezer to find them fresh and tasty even after several months.