1. FRITTATA
Ingredients:
- 6 whole eggs
- 1/4 cup 35%cream
- 1 tbsp ground parmesan
- 10g basil
- 1/4 pepperonata
- 50g sautéed chanterelles
- salt and pepper
- 4 pieces of grilled sourdough bread
- 1 bunch of rapini
- 5g pepperoncini
Method:
- whisk eggs, cream, parmesan, and basil together in a large bowl set aside
- in a hot small cast iron sauté mushrooms and pepperonata, add egg mix to skillet, slowly stir and scrape eggs from side of cast iron
- when the mixture is half cooked and still runny place in a 400°f oven for 6 minutes
- sauté rapini with pepperoncini
- garnish frittata with rapini, grilled sourdough, and shaved parmesan
2. PEPPERONATA
Ingredients :
- 24oz sliced Spanish onion
- 6 roasted red peppers
- 2 cloves thinly sliced garlic
- 2 bay leaves
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1/2 cup of pitted olives
- 3 tbsp red wine vinegar
Method:
- caramelise onions slow and low in a rondeau
- hard char red peppers on grill, place in appropriate container and cover in Saran wrap
- when peppers are very soft rub skin off, julienne slice
- add all ingredient into a pot and sweat.
- season appropriately
3. AVOCADO CROSTINI
Ingredients:
- 20g finely minced red chili
- 50g finely minced shallots
- 10g minced fresh garlic
- 6 avocados roughly chopped
- zest of 2 limes
- juice of 4 limes
- 20g red wine vinegar
- 50g creme fraiche
- salt and pepper
Method:
- place all ingredients into a large bowl.
- mix by hand, mashed