An elegant little amuse bouche to be made very soon.
4 x 100 gr packets of of enoki mushrooms, divided into 8 bunches
8 slices of parma (or san daniele, culatello, speck, maybe even smoked salmon)
4 tblsp EVOO
juice of two limes
maldon sea salt
ground black pepper
4 x 100 gr packets of of enoki mushrooms, divided into 8 bunches
8 slices of parma (or san daniele, culatello, speck, maybe even smoked salmon)
4 tblsp EVOO
juice of two limes
maldon sea salt
ground black pepper
- trim the base of the enoki
- wrap around each bunch with slice of parma ham and fix with a cocktail stick
- drizzle with olive oil and lime juice
- sprinkle with a little salt and lots of pepper
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