BEEF CRUDITÉ WITH SWEET & SOUR PEPPER AND RADICCHIO
4 Persons 20 Minutes
FRIED POLENTA CHIPS WITH VARIOUS CREAMS
12 Persons 60 Minutes
BLACK RICE SALAD WITH PRESERVED VEGETABLES IN OIL
4 Persons 30 Minutes
Method Cut the beef in small pieces and put into a container with 5 tablespoons of asparagus creamand small cubes of sweet-sour peppers , add a little olive oil , salt and pepper , and mix the ingredients . Cut the radicchio into strips , place it at the center of the plate , dress with a little olive oil and a pinch of salt . Place the beef on the dish and garnish with parsley and a bit of pepper .
Ingredients
80g veal tenderloin , Parsley ( to taste ), a little extra virgin olive oil , 5 teaspoon asparagus cream , Sweet & sour peppers , One radicchio leaf salt and pepper ( to taste )
Method Put the polenta mixture into a pot and add the broth in order to cover the polenta and mix while cooking on low heat . Wait until is thicken and add another 5 ladles of broth and repeat . Once you thickened , cool and finally shape the discs and fry . Serve with your favorite " Sa Marigosa " creams
Ingredients
11 prepared polenta mixture , vegetable broth , various Sa Marigosa vegetables creams , in seed oil
Method Boil the rice in salted hot water , in the meantime , wash , drain and dry all preserved vegetables . Cut Mortadella and cheese into cubes , tomatoes in cloves and the preserved vegetable as you prefer . After cooking the rice , drain and let it cool all under running cold water , add the remaining ingredients and serve .
Ingredients
400 g black rice , 100 g Mortadella , 180 g of preserved cabbage in oil , 180 g Sa Marigosa sweet & sour peppers , 180 g Sa Marigosa grandmother ' s zucchini , 180 g Sa Marigosa artichoke hearts , 150 g tomatoes , 70 g cheese , salt and oil ( to taste )