Tipus de plat | Meat |
Temps | 45′ |
Racions | 1 |
Tipus de vinagre | Forvm Chardonnay |
Dificultat | Medium |
Ingredients
70 gr Pastrami cut to 1,5mm
100 gr Pesto Genovese
30 ml Forvm Chardonnay
15 gr Flower honey
1 unit Rock’n Roll Bread
20 gr Tartar Sauce
20 gr Red onion in Brunoise
5 gr Chopped chives in brunoise
20 gr Capers in brunoise
40 gr Gherkins in brunoise
5 drops HP brand sauce
10 drops Tabasco
½ Hardboiled egg in brunoise
300 gr Mayonn. Forvm Chardonn.
1 tablespooon Yogurt
20 gr Green chillies
½ orange Orange juice
Ground pepper
5 gr Roasted & chopped pistachios
Flakes of coarse salt (Maldon)
10 leaves Arugula
¼ Hearts of lettuce
10 gr Liquid pistachio paste
15 ml Extra virgin olive oil
Recipe from chef Jordi Guillem for Celler de l’Avi restaurant (Calafell).