So, I have again
disappeared! But don’t worry; now I won’t start giving you a hint about some
big things in progress I cannot tell you a word about. I still prepare recipes
and photos for the Stahl Magazine (a Hungarian magazine). And this recipe was
not accepted for the next issue of the magazine. Well, perhaps I am just a
fool, but I like it very much, though! By the way, have I already mentioned
that the first comment of real negative criticism appeared on my Hungarian blog
some weeks ago? I missed it anyway!
But trust this
recipe. Last year at the Gourmet Festival (one of Hungary’s largest festivals
dedicated to gastronomy) our croissant with strawberry, prosciutto, dried
tomato and basil prepared together with the Budai Bakery was one of the
favourites. The boys at the bakery always tell me that everybody still wants
this croissant. And this panzanella is almost the same!
Strawberry panzanella
- 4 slices of brioche (not too sweet), cut in
cubes, toasted
- 400 g strawberry,
cut in halves
- 60 g paprika
salami, torn in pieces
- 1 bunch basil,
finely chopped
- 80 g mold-ripened
goat’s milk cheese (e.g. Chabichou), crumbled
- 80 g dried tomato,
chopped
- balsamic cream
For the sauce:
- 100 g butter, browned
Preparation:
1. Mix the
ingredients of the salad.
2. Serve it with
browned butter.
But do not expect
losing weight if you eat this salad.
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