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Puff de fajols amb seitons

Tipus de plat
Amanida
Tipus de plat
Temps
45'
Temps
Racions
4
Racions
Tipus de vinagre
Forvm Merlot
Tipus de vinagre
Dificultat
Alta
Dificultat
Descripció

Through the digital magazine Pan y Pizza, we present you this recipe made by Jordi Guillem, Lo Mam restaurant's xef from Segur de Calafell. A proposal created for the most dared foodies, which love to learn new ways of create salads.

Ingredients for the buckwheat
  • 200 gr Buckwheat flour
  • 120g strong flour
  • 20 gr pressed yeast
  • 20 gr of vinegar reduction Forvm Cabernet Sauvignon
  • 190 gr water
  • 1 pinch of salt
Ingredients for the salad
Elaboration
  1. Knead and let stand covered with a cloth until doubled in volume.
  2. Roll out the dough and cut to 2mm with a 20cm ring in round shape.
  3. Put the oven at 230 ° C about 5 minutes until crisp sínfli and fits well.
  4. Respiri.Un stand on rack for wet copfreda upper section and break puff to fill salad.
  5. For the salad mix herbs, flowers and salad (arugula, burnet, sorrel, endive ...).
  6. Clean of thorns and anchovies and separate the steaks and let stand covered for one hour with Chardonnay vinegar Forvm
  7. Clarify with water, dry the fillets, and let rest with extra virgin olive oil Torclum.
  8. Fill the puff with salads, sliced ​​strawberries and garnish with anchovies.
  9. We make a vinaigrette with vinegar 25g 75g Forvm Merlot and extra virgin olive oil, salt and pepper.
  10. We apply the vinaigrette inside the salad.