Fruit recipes
Ingredients (for four persons)
500 g Brussels sprouts
Vegetable broth
250 g black grapes
200 g brown mushrooms
4 tablespoons balsamic vinegar
salt, pepper
1 teaspoons mustard (medium hot)
2 tablespoons olive oil
2 tablespoons vegetable broth
Preparation
Wash the Brussels sprouts, cut the stalk and remove the exterior leaves of the sprouts. Cut an X into the core of the sprouts, cook for about 5 minutes at low heat in the vegetable broth and drain well. In the meantime, clean the mushrooms and cut in slices. Cut the grapes in halves and, if necessary, remove the seeds.
For the dressing, mix 2 tablespoons of vegetable broth with vinegar, salt, pepper, mustard and olive oil; season to taste. Mix the Brussels sprouts with the mushrooms and the grapes, pour the dressing over the salad and briefly leave to steep before serving.
Ingredients (for four persons)
1 red chilli
4 ripe nectarines
250 g cherry tomatoes
250 g mozzarella
100 g rucola
3 table spoons vinegar
3 table spoons honey
salt and pepper
5 table spoons water
5 table spoons olive oil
25 g pumpkin seeds
3 table spoons parsley, chopped
70 ml olive oil
1 table spoons pumpkin seed oil
Preparation
To prepare the pesto: Roast the pumpkin seeds at medium heat, moving the pan from time to time, and let cool down. Then puree the parsley with the pumpkin seeds, 70 ml of olive oil and the pumpkin seed oil, finally add salt and pepper to taste.
For the dressing: remove the seeds from the chilli and chop the chilli. Mix the water with 5 table spoons of olive oil,
the vinegar, honey, salt, pepper and chilli.
Remove the stones from the nectarines, cut the nectarines into thin slices and mix with the dressing. Quarter the tomatoes and cut the mozzarella into cubes; mix with the nectarines.
