I Menu: Appetizer
Today I'd like to speak about 'cooking'! So, here you are my I menu about Appetizers... I suggest this....what do you think about? ;-)
* Shrimps softness *
300 gr shrimps, besciamella sauce, 2 garlic cloves, just a little Cognac, olive oil, salt and some parsley leaves
You need a skillet, drop 2 table spoons of olive oil, then add the garlic and let them become gold. Add shrimps and cook well for a few minutes (you know that shrimps need just a little of cooking).
Then, drop Cognac and let it steam.
Keep them off the heat and let them cold, and then blend them, mixing with besciamella sauce. You can serve with vol-au-vents or with small bread slices.
* Salmon hearts *
150 gr mascarpone cheese, 80 gr smoked salmon, 50 gr fresh cream, bread
Blend salmon and mix to cheese and fresh cream, then use 2 heart pots and let them rest into fridge for at least 3 hours. Before serving, cut 2 bread slices (if possible use heart shape cutters)
* Shrimps softness *
300 gr shrimps, besciamella sauce, 2 garlic cloves, just a little Cognac, olive oil, salt and some parsley leaves
You need a skillet, drop 2 table spoons of olive oil, then add the garlic and let them become gold. Add shrimps and cook well for a few minutes (you know that shrimps need just a little of cooking).
Then, drop Cognac and let it steam.
Keep them off the heat and let them cold, and then blend them, mixing with besciamella sauce. You can serve with vol-au-vents or with small bread slices.
* Salmon hearts *
150 gr mascarpone cheese, 80 gr smoked salmon, 50 gr fresh cream, bread
Blend salmon and mix to cheese and fresh cream, then use 2 heart pots and let them rest into fridge for at least 3 hours. Before serving, cut 2 bread slices (if possible use heart shape cutters)
