Beet carpaccio

Today we present you an original way to eat beet, making it the main protagonist of this dish, since at least we usually relegate it to a companion, especially in salads.

Ingredients for 2 servings:

- 2 cooked beets

- 2 tablespoons of pine nuts

- 1 tablespoon of mustard

- 1 egg

- Olive oil

- Chopped parsley

- Salt

Recipe:

- Drain the cooked beets to remove the excess of broth they bring.

- Cut into very thin slices with the help of a mandolin.

- Sauté the pine nuts in a frying pan over medium heat without any oil until they are brown.

- In a glass suitable for blender, introduce the egg, a pinch of salt, mustard and a trickle of oil.

- Start to beat without lifting the mixer from the bottom of the glass and while, little by little, add olive oil until it acquires a texture to your liking. (In this case we have left the mustard mayonnaise very light).

- Place the beet slices on the plate as in the picture.

- Pour over some of the mustard mayonnaise.

- Add the pine nuts on the beets.

- Sprinkle a little parsley chopped over.

Bon appétit!

Leek cannelloni with tuna and cheese

We don't know anyone who doesn't like cannelloni, and these are made with leek, lighter than the classic ones made with pasta, try them and tell us what you think!

Ingredients for 2 servings:

- 1 large leek

- 1 can of tuna

- 1 egg

- Semicured cheese

- Salt

- Olive oil

- 2 tablespoons of flour

Recipe:

- Cut the white part of the leek, clean it well and cut it into pieces of about 5 cm.

- Make a cut to get the first 3 layers of each piece. Reserve them.

- Grate some cheese.

- In a bowl, beat the egg and incorporate the cheese and drained tuna.

- Add a pinch of salt and stir well.

- In a frying pan with a dash of hot olive oil, pour the egg with cheese and tuna and stir so that it is set up little by little as if they were scrambled eggs. Leave it a little raw, then finish with the leek.

- Fill the 3 layers of leek with the egg, tuna and cheese and hold well so that they do not open (you can put a toothpick).

- Pass each side of each roll for flour to make sure the filling does not come out.

- In the same frying pan where you have made the egg, fry the leeks with high heat, stirring them so that they are browned on all sides, as well as the ends with flour, and the egg is finished.

Bon appétit!

Asparagus stuffed with salmon and cream cheese

Today we present you this recipe to take care of us after the summer that you will love. We use the asparagus as a little boat to combine it with the stuffing of salmon and cream cheese, the mixture is delicious!

Ingredients for 2 servings:

- 6 white asparagus

- 3.5 oz of smoked salmon

- 4 crab sticks

- 2 tablespoons of goat cheese in cream

- 1/4 onion

- Chopped parsley

Recipe:

- Drain well the asparagus.

- Make a vertical cut along the asparagus so that it opens in the middle but without getting to cut it at all.

- In a chopper, mash the smoked salmon, the crab sticks and the onion.

- Put it in a bowl and mix it with the cream cheese until it integrates well with all the ingredients.

- With a spoon, fill the asparagus with the mixture.

- Sprinkle chopped parsley over to decorate.

Bon appétit!

Noodles with vegetables

Today we present this recipe similar to a fideuá, with vegetables, that we will repeat for sure!

Ingredients for 2 people:

- 6.5 oz of noodles

- 1/4 onion

- 1/4 leek

- 1 piece of 5 cm of red pepper

- White wine

- Black pepper

- Chopped parsley

- Food coloring

- 1 tablet of chicken broth

- Olive oil

Recipe:

- Wash the red pepper and cut into small squares.

- Peel onion and leek and cut into squares.

- In a frying pan with a little olive oil, sauté the vegetables until golden.

- Add the noodles and leave them two more minutes.

- Pour a splash of white wine and let evaporate the alcohol.

- Add a glass of water.

- Sprinkle the tablet of broth over the top, along with a pinch of black pepper and food coloring.

- Let the water be consumed completely.

- Serve and sprinkle chopped parsley over to decorate.

Bon appétit!

Tuna tartar

Tartars are our weakness, whether meat, salmon, tuna, sausage ... is a dish we love to taste and, now in summer, comes great to combat the heat.

Ingredients for 2 people:

- 1 slice of tuna

- Roasted sesame seeds

For marinating:

- 1 tablespoon of honey

- 2 tablespoons of soy sauce

- 2 tablespoons of oil

- 1 tablespoon of Modena Vinegar

- 1/2 teaspoon of wasabi

For the guacamole:

- 1 avocado

- 20 gr onion

- 40 gr of tomato

- 1/4 lemon

- Salt

Recipe:

- Mix the ingredients of the marinating, stirring well to be integrated.

- Cut the whole tuna in cubes.

- Insert the tuna in a large bowl, pour the marinated and stir well.

- Cover with film the bowl and let it rest for at least 4 hours in the fridge, stirring occasionally so that all the tuna is marinated the same.

- Split the avocado in half, remove the bone and extract the pulp.

- Peel the onion and mash it with a blender or chopper along with the avocado and tomato.

- Pour the lemon juice, add a pinch of salt and stir again.

- Using a metal round mould, place the guacamole first and then the marinated tuna.

- Sprinkle some roasted sesame seeds over the tuna.

Bon appétit!