Filter
Reset
Sort ByRelevance
ESPERENZA
Semifreddo di parmigiano con salsa di barbabietole
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Scoop the beet with the capers, balsamic, honey and some thyme. Keep some thyme to garnish.
-
Season to taste with salt and pepper and put in the refrigerator until use.
-
Spoon a spoonful of the salsa on each plate and use 4 moist spoons to make 4 nice rolls of the frozen cheese mixture.
-
Place them on or next to the salsa and sprinkle with the remaining thyme.
Blogs that might be interesting
-
40 minAppetizerTasty vine tomato, onion, garlic, celery, traditional olive oil, vegetable stock of tablet, raw ham, rusk, minced beef, medium sized egg,Fresh tomato-soup
-
20 minSmall dishoatmeal, baking powder, vegetable stock, egg, black olive, pecorino cheese, Parmesan cheese, Italian spices,olive-borrel bread
-
25 minAppetizerlime, olive oil, green asparagus tips, garden peas, zucchini, fresh spinach, fresh fresh mint, provolone, seedless black olives,spring salad with lime oil and provolone
-
30 minAppetizerfresh cream cheese, cranberry compote, balsamic vinegar, salt and pepper, radishes, wrapt tortillas, young leaf lettuce, Jambon d'Ardenne,wrap with smoked ham and cranberry cream
Nutrition
225Calories
Sodium0% DV0g
Fat23% DV15g
Protein36% DV18g
Carbs1% DV4g
Fiber0% DV0g
Loved it