restaurant         

restaurant
Some Recipes

TENDER VEGETABLE
AND CHEESE WARM SALAD

Serves 4 people:
200 ml of olive oil; a table spoon of lemon juice; 50 ml of balsamic vinegar of Modena; salt; pine nuts; 3 large ripe tomatoes; 200 g of cheese; 1 egg; breadcrumbs; 500 g of green beans.

Instructions:
First prepare the vinaigrette. Mix the olive oil, the balsamic vinegar, a drop of lemon juice and some salt. Beat together to get a smooth cream, add the pine nuts and leave to set.

Place a saucepan with water to boil. When the water starts boiling, blanch the tomatoes for a few seconds. Remove the tomatoes from the water, and, once cool, peel carefully taking care not to break them. Cut the tomatoes into quarters, and remove the pips. Finally, place the tomatoes in the vinaigrette to marinate for approximately 3 hours.

Cut the cheese into discs and coat in egg and breadcrumbs. Fry gently on both sides. Set aside.

Wash the green beans, and cut lengthwise. Pour a little oil into a pan over medium heat, and fry the beans taking care not to burn them. Season to taste. Set aside.

The presentation of this dish is very simple. Place two tomato quarters on each plate, cover with the warm green beans and place the cheese croquettes on top. Lastly, pour over some vinaigrette with pine nuts. This dish should be served in individual portions.

 
 
 
 
 









                         ©Josetxo Restaurant

Pl. Príncipe de Viana, 1 - Pamplona, Spain