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)