According to etiquette, asparagus is the only cooked vegetable that can be eaten by hand. That works well here, since it’s exactly what we’re doing with seasonal asparagus. Start with cooking the pancetta, and then mix the cooking fat with garlic, pepper, honey and lemon juice. Coat the asparagus with this syrupy and spicy preparation, and then garnish with crushed pancetta. Serve as an appetizer while it’s still hot.
Рубрика: Summer Cooking
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Chili-Pickled Shrimp
With their tangy dressing, taste bursting with spice and high levels of fun, these shrimp will win hearts. Poach them, and then marinate them in a mix of vinegar, sugar and salt, as well as mini bell peppers and jalapeños for added bite. They’re ready just as quickly as the first round of cocktails.
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Confit Cherry Tomato and Ricotta Toasts
Capture the best of summer with this perfect recipe that can be enjoyed any time of year. Prepare a topping made from local greenhouse cherry tomatoes, thyme and garlic, concentrating the flavours by confiting them in oil. It’s a maximum of flavour but with minimal prep work.
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Strawberry-Rhubarb Burratina
At our Café RICARDO restaurants, when the warm weather arrives, we immediately start cooking with strawberries and rhubarb. This fruity pair is perfect in this salad, where the sweetness of one balances the acidity of the other. Served with burratina and drizzled with a chamomile dressing, this share-worthy starter is perfect for marking the beginning of summer.
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Lime and Guava Margarita Pitcher
Celebrate the arrival of the warm weather in good company, along with this cocktail served in a pitcher. This recipe revisits the classic Mexican drink and highlights lime, tequila, triple sec, guava soda (which gives it a lovely pink hue) and salt, which enhances all the flavours. It’s perfect for those warm summer nights.
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No-Churn Ice Cream Sundaes with Peanut Butter and Chocolate
No-Churn Ice Cream Sundaes with Peanut Butter and Chocolate