A handful of rocket salad for a portion
A few thick slices of apple
- Three or four of goat’s cheese rounds
- One egg
Some bread crumbs
Half a cup of pomegranate seeds
Olive oil, balsamic vinegar, honey
Prepare the dressing by whisking together all ingredients until smooth: two tablespoons of olive, one teaspoon of vinegar and a teaspoon of honey. Crack the egg into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate. Dip the goat cheese in the egg and the breadcrumbs and press firmly to coat on both side. Fry until golden brown and crispy, about 2 minutes on each side. Arrange the garden rocket on the large plate, apple slices and cheese, sprinkle with pomegranate seeds and pour the dressing and it’s ready to eat.
I like lightly grilled apple slices, but they can be fresh.
Two or three handfuls of rocket salad
A few walnuts
Three tablespoons of olive oil
Two tablespoons of grated Pecorino or Grana Padano cheese
Blend all together. Toast a few slices of bread and put pesto on them. Eat them right away as appetizer or any time.
photo by Stella Grzela
- A few asparagus spears,
- Four eggs,
- A tablespoon of butter,
- A tablespoon of cream,
- Two tablespoons of Parma cheese or Pecorino,
- Salt and pepper,
Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!
Photo by Stella Grzela