Ingredients:4 tomatos cut out of discs,1 onions thin slices,200g (7 oz) mozzarella cut in small dice,10 green olives,1 tbspoon of chopped mint,1 tbspoon of chopped parsley,1 tbspoon of chopped basil,8 tbspoons extra virgin oil.
Preparation:Lay out in a hollow dish all the ingredients, powder with herbs and drizzling with olive oil and lemon. Refresh for 15 minutes.
Ingredients:450 gr [15 oz) salmon fillets,5 Tbspoons sour cream,the juice of 1 lemon,1 tbspoon artichoke paste,1 medium potatoe,3 teaspoons of capers,2 tbspoons of TERRA DELYSSA’s extra virgin oil,salt and pepper.
Preparation:Cook the potatoe in salted water ; gently fry the salmon fillets in a pan. Take skin & bones off the salmon fillets. Peel the potatoe, crumble it roughly. In an electric mixer, put the salmon, potatoe, cream, lemon juice, olive oil, the 2 teaspoons of capers, the tbspoon of artichoke paste, salt and pepper. Mix the whole for at least 2 minutes. Adjust seasoning. Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Serve on a bed of lettuce, making balls of mousse with a spoon. Sprinkle a few capers on it.
Ingredients:4 medaillons of lamb,2 garlic cloves,10 green olives,1 Tbspoons basil,1 Tbspoon lemon,4 Tbspoons extra virgin oil,pepper, salt.
Preparation:Peel and crush the garlic cloves. Heat oil in a casserole on a low flame. Add the garlic and basil. Mix and cover, then simmer for about 10 minutes, mixing carefully from time to time. Add 1 tbspoon lemon and olives, increase the flame to medium level and put the lamb medaillons for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…) Display the medaillons on a service plate. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medaillons with it. Serve right away with braised endives or steamed potatoes
Ingredients:3 slices whole grain bread cubed,1 cup tomato juice,2 tbspoon sun dried tomatoes cut in litlle dices,8 fresh tomatoes, chopped,1 teaspoon Harissa,1 small cucumber, peeled and chopped,1 teaspoon crushed garlic,4 tablespoons balsamic vinegar ,8 tbspoons extra virgin oil.
Preparation:Mix the bread, tomatoes, cucumber and garlic in a bowl. Add enough tomato juice to moisten the bread. Mix in a blender, adding more tomato juice if necessary. Add the remaining tomato juice, sun-dried tomatoes, harissa, vinegar and olive oil. Stir well and refrigerate before serving. Serve with garnishes : chopped onion, croutons, sliced olives, or whatever strikes your fancy.
Ingrdients:500 g (11 oz) Fusilli,200 g (7 oz )sun dried tomatoes,100 g (3,5 oz) fresh crushed parmesan,50 g (2 oz) capers,100 g (3,5 oz)green olives,1 small bunch fresh basil,2 crushed clove garlic,4 anchovies,10 tbspoons extra virgin oil.
Preparation:In a pan, pour olive oil and sun dried tomatoes cut in thin slices, basil and garlic. Cook on low heat for 10 minutes, add the pitted olives, the capers, chopped anchovies, abundant freshly ground pepper. Cook for 5 minutes. Add the parmesan and mix gently. Boil the fusilli al dente and add to the sauce, toss and serve immediately.
INGREDIENTS:400g of Fine vermicelli,4 chicken legs,1 onion,1 clove of garlicl,1 carrot,1 celery branch,1 brunch of parsley,3spoons of olive oil 1spoon of tomato puree,10cl of bouillon of meat,2 sheets of bay-tree,1little spoon of dried thyme, 1little spoon of rosemary,salt, pepper.
PREPARATION:Cut the carrot into small dice, the clove of garlic, the onion, and the celeryi. Heat the oil and bleach vegetables. Add the dried thyme, the bay-tree and the rosemary. Distribute the pieces of chicken over and realized to return them on the two sides during 10mn. Diluted the tomato puree in the meat bubble then pour the mixture on chicken. Add salt and pepper and leave cooking during one hour on soft fire. During this time whitewash slightly les cheveux d’ange with little oil and water then cook them with the steam during 20mn. When the pastes will be almost cooked mix them with chiken sauce. Pour the mixture in an active dish. Lay out the pieces of chicken above and cook into the micro wave during 20 to 30mn. Serve hot.
INGREDIENTS:1 box of Lasagna,20g of flat parsley,50g of sheets of basil,1 spoon of olive oil,50g of chopped green pepper,250g of fresh cream,250g of ricotta,25g of grated parmesan,salt, pepper.
PREPARATION:Preheat the oven and butter a dish. Put the parsley and the basil in a mixor until it is well chopped heat oil in a frying pan. Add the sweetpepper and cook it from 2 to 3 mn. Incorporate the fresh cream, the ricotta and the parmesan. Cook them during 4 mn. Pose a layer of lasagnes in the dish, cover with mixture, start again until exhaustion of ingredients. While finishing by a layer of lasagnes. Put it in oven during 20 mn and serve very hot.
INGREDIENTS (for 4 persons):400g of Farfalle,500g of peeled tomatos,100g of tuna olive oil,2 cloves of garlic,2 sheetts of bay-tree,some basil sheets,1bunch of parsley,salt,pepper.
PREPARATION:Put the garlic in oil and add the tomatos flavour with salt and pepper and cook them on soft fire. In a frying pan fry the tuna cuted in pieces in its oil cook the nouilles in salted water. Drain them, add to the sauce of tuna the persley, the bay-tree and the chopped basil pour above the nouilles and serve hot.
