5'

Strawberry Mojito with Balsamic Vinegar of Modena PGI

Ingredients: 4 cl White Cuban rum, 4 cl soda, 2 cl whipped strawberries, 1 cl Balsamic Vinegar of Modena IPG, 2 tsp. white cane sugar, 7 mint leaves, ice q.s.

Directions: Put the sugar, vinegar and whipped strawberries in a tall tumbler. Mix carefully, add the mint, crushed delicately with a pestle, and remix. Fill the glasses with chipped or crushed ice, rum and soda, remix and serve garnished with a sprig of mint and a strawberry.

50'

Lobster en papillote with White Condiment Thyme

Ingredients for 4 people: 1 lobster 1/2 glass White Condiment of Thyme AMV 10 Pachino tomatoes 2 slices of homemade bread 2 carrots 2 zucchinis 1 spring onion 1 Tropea red onion 1 nectarine 1 garlic clove salt, white pepper and extra virgin olive oil q.s.

Directions: some hours before, prepare a brunoise of carrots, zucchinis, spring onions and marinate it with the White Condiment Thyme AMV. Cook the lobster in boiling water for 7’. Toast the bread and rub it with the garlic clove, then dice it and brown in it a frying pan with a tsp. of extra virgin olive oil. Put into a bowl tomato wedges, finely sliced onion, nectarine slices, bread cubes, salt and pepper and mix everything. Put the sliced lobster tail carefully on parchment paper, distribute the ingredients in the bowl and the marinated brunoise over it. Wrap it up, tie with kitchen twine and serve.

30'

Warm salad with squash, speck and Sincero condiment

Ingredients for 4 people: 500 gr yellow squash 200 gr speck – in one slice 4 tbsp. Sincero condiment AMV 2 tsp. extra virgin olive oil A pinch of powdered chilli peppers salt and black pepper q.s.

 

Directions: dice the squash and cut the speck into thin strips. Season them with the Sincero condiment, oil, salt, pepper and chilli powder. Bake at 180° C. for about 30’, mixing from time to time. When baked, turn off the oven and leave it there it for another 10’. Serve as appetizer on toasted homemade bread or with red meat or poultry main dishes.