Brevas with goat cheese
- 12 brevas or 12 figs, depending on the season
- 20 gr of fresh goat cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of Modena vinegar.
1. Wash the brevas and dry them With delicate touches not to lift the skin. Cut the stem and, with a sharp knife, make two perpendicular, cross-shaped cuts that reach up to 1/3 of the length of each breva.
2. Crumble the goat cheese and fill the open brevas with it. With a brush, paint the brevas with a little olive oil.
3. Put a grill on the fire and, when it is hot, gently place the foot brevas. Keep them 5 minutes or until they soften and begin to change color. Remove them, water with a few drops of vinegar and serve.
Steamed dorado with chia caviar
- 900 gr of gilthead
- 2 tomatoes
- 40 gr of chia seeds
- 0.5 dl of soy sauce
- 1.5 dl of water
- fresh thyme
- extra virgin olive oil
1. Put the chia seeds in a bowl and water, and let them soak for 30 minutes. Pour the seeds in a saucepan, put it on the fire and keep it for 20 minutes, stirring occasionally. Lower the heat, add the soy sauce and, when it boils, keep cooking slow 5 minutes. Remove from heat, remove, cover the saucepan and let it cool.
2. Remove the golden bones and cut them in loins. With a brush, paint the fish with olive oil. Season and sprinkle a pinch of turmeric. Steam the fish for six to eight minutes. Remove and reserve.
3. Preheat the oven. Cut the tomatoes into thick slices, paint them with olive oil and bake for 15 min. Plate with chia caviar at the base, on it the tomato and, on top, the gilthead.
Mango and redcurrant smoothie
- 2 handles
- 100 gr of red currants
- 1 lemon
- 30 gr of sugar (if it is white, the smoothie will be lighter; if it is integral, the dessert will have a darker finish)
- 4 dl of liquid cream
- 20 gr of icing sugar.
1. Peel the mangoes and cut the pulp into small pieces. Pour them in the blender glass and crush them until you have pureed. Add the cream and sugar, and mash again. Wash the lemon peel. Extract the juice, add it to the mixture and crush.
2. Peel the lemon zest and reserve it. Distribute the shake between 4 glasses. Wash the currants, dry them with absorbent paper with delicate touches and place two or three in the center of each glass.
3. Put the shakes in the fridge. When they are very cold, just before serving them, sprinkle on them the lemon zest and a little icing sugar. So that the dessert has more color, you can decorate it with a
pair of mint or peppermint leaves.