AND THIS BELOW IS THE HEART HE DREW FOR HER:
BESIDED BUTCHERING MEAT......
PEALING GARLIC.....
......THEY MADE ALSO A DELICIOUS SALAD:
MARK & TRACY SALAD
Ingredients :
1 plant of lettuce “Iceberg”
1 white fennel bulb
2 pears William’s
30 gr pine nuts, slightly toasted
150 gr Pecorino, semi-stagionato (30 days old)
For the dressing:
60 gr good extra virgin olive oil
2 tbs good Aceto Balsamico
½ tbs honey
½ tbs mustard
salt and pepper
Wash the lettuce and cut it in pieces.
Wash the fennel bulb and slice it.
Wash the pears (leave the peel), cut them first in quarters then in slices, perpendicularly.
Mix all the ingredients in a bowl with the pine nuts.
Prepare the dressing, emulsioning them together with a whisk.
Dress the salad just before serving.
Place flakes or thin slices of cheese on top.
Note: When it is season, you can make this salad richer with fresh tender sweet fava beans.
1 plant of lettuce “Iceberg”
1 white fennel bulb
2 pears William’s
30 gr pine nuts, slightly toasted
150 gr Pecorino, semi-stagionato (30 days old)
For the dressing:
60 gr good extra virgin olive oil
2 tbs good Aceto Balsamico
½ tbs honey
½ tbs mustard
salt and pepper
Wash the lettuce and cut it in pieces.
Wash the fennel bulb and slice it.
Wash the pears (leave the peel), cut them first in quarters then in slices, perpendicularly.
Mix all the ingredients in a bowl with the pine nuts.
Prepare the dressing, emulsioning them together with a whisk.
Dress the salad just before serving.
Place flakes or thin slices of cheese on top.
Note: When it is season, you can make this salad richer with fresh tender sweet fava beans.
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