A tasty and rich in calcium salad which is perfect to accompany other plates. Use a mezclum of fresh buds and wash them up in cold water during several minutes. Drain properly. Prepare some slices of goat rolls previously caramelized. Cut the quince jam into pieces or laminas.
Prepare the vinaigrette by mixing up some virgin olive oil with some Modena balsamic vinegar and a bit of iodized salt and pepper.
Dress the mezclum with the vinaigrette in a bowl to mix everything up properly. Divide it on the different plates by adding the pieces of quince jam, the walnuts and the roll cheese.
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A pleasant and simple way to present some cold starters are the pâté or goat cheese toasts and vol-au-vents with quince jelly.
We can use different kinds of pâtés in the preparation of your canapés such as Iberian, champagne, salmon, tuna, fines herbs…by combining them with toasts with San Lorenzo quince jelly or quince jam cut into small pieces or buttered on them as well. Another excellent combination is the homemade quince jelly made of goat cheese, with an exquisite taste and a very soft texture. You can use the goat cheese in pieces or also in jam and buttered. A way to...
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