Filter
Reset
Sort ByRelevance
OLENAJOY
Stack salad of pear, fresh cheese and curry crisps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil to low setting and add the bread crumbs and curry. Stir fry the crumbs until crisp and golden brown and drain on kitchen paper.
-
Mix the olive oil with the oregano and sprinkle some pepper. Let it taste.
-
Cut the pear and remove the core. Place the halves with the cutting edge downwards and cut them each into 8 thin slices.
-
Drip a little oregano oil on each plate.
-
Place a small oval-shaped ricotta on top (these quenelles are made with 2 dessert spoons) and slices of pear.
-
Drop some oil and continue with another ricotta quenelle and the rest of the pear slices.
-
Sprinkle with the curry crumbs and some nice leaves of oregano and serve immediately.
Blogs that might be interesting
-
175 minAppetizerwhole chicken, chicken stock tablets, onion, winter carrot, thyme, ground mace, butter, mushrooms, flour, curry powder, White wine, lemon, whipped cream, egg yolk, bread-crumbs, parsley,chicken ragout gratin
-
15 minAppetizerChestnut mushroom, chives, parsley, basil, mustard, lemon, mild olive oil,salad of mushrooms and fresh herbs
-
10 minAppetizerlime, fresh fresh mint tufts, red vodka, ice Cube, gingerale,Valentine's vodka
-
25 minLuncholive oil, shallot, frozen pea, vegetable stock, milk, mint leaf, baguette, pistachios, pine nuts, fresh mint, flat leaf parsley, Parmesan cheese, garlic, olive oil,pea soup and bruschetta with mint pistachio tapenade
Nutrition
235Calories
Sodium0% DV0g
Fat29% DV19g
Protein6% DV3g
Carbs4% DV13g
Fiber0% DV0g
Loved it