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