a
M
Grilled artichoke with pesto
Prep time 30 minutes Serves 4 people Ingredients 2 whole artichokes cut into quarters 1 glass of Nicolas Vahé Pesto / Rocket & Almond 50 g butter 1 glass of Nicolas Vahé Capers / Sea Salt, rinsed 25 g grated parmesan 4 slices of Nicolas Vahé Bruschetta / Garlic, crushed into large chunks Preparation Boil the artichokes in lightly salted water for 20 minutes over open fire. Drain the artichokes, add pesto and butter and wrap them in aluminium foil. Put the packages into the fire and leave them for about 10 to 15 minutes until the artichokes are tender. Unwrap the artichokes and top with capers, parmesan and crushed bruschetta. Garnish with leftover pesto and fresh herbs (optional).
Tonic water, DK., 75 cl.

PESTO, ROCKET & ALMOND, 135 G.

Tonic water, DK., 75 cl.

CAPERS, WITH SEA SALT, 100 G.

Tonic water, DK., 75 cl.

BRUSCHETTA, GARLIC, 150 G.

Hungry for more?

Ceviche with cod
Ceviche with cod

Serving 4 500 g extra fresh filet of cod 1 yellow tomato 100 gr. raspberries 1 small red onion 1 small piece of fresh ginger 1 handful fresh coriander leaves 6 tbsp. sherry vinegar 2 limes 1⁄2 red...

read more
Canard á l’orange
Canard á l’orange

Serving 4 4 duck breast 4 oranges 1 tbsp. sugar 1 tbsp. sherry vinegar 20 cl. chicken broth 1 dl. yuzu syrup 1 tbsp. maizena French Sea salt Black pepper Preparation Wash the oranges, remove the...

read more
Poulet au vinaigre
Poulet au vinaigre

Serving 4 4 chicken legs 3 cl. Olive oil with thyme 1 onion finely chopped 2 cloves of garlic finely chopped 12 cl. sherry vinegar 3 cl. tomato paste 25 cl. chicken broth 250 gr. mushrooms 1 peeled...

read more