Seed toast, beetroot variation and smoked stracciatella
The recipe from Victor Kuntz, former Top Chef candidate
Difficulty level: easy
Servings 4 people
Ingredients
- 4 slices sandwich bread The Rustic with Seeds
- 2 beets red
- 1 beet YELLOW
- 1 pod garlic
- 1 boot chives
- 2 c. tbsp of stracciatella smoke
- 500 ml cider vinegar
- 100 ml water
- 500 ml olive oil
- Flower of salt
- Pepper
Instructions
-
Toast the sandwich bread with olive oil in a pan over medium heat until it is nicely browned, then rub it with the raw garlic clove.
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Cook the red beets in the oven, wrapped in aluminum foil, for 45 minutes at 170°C.
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Cut thin wedges of yellow beetroot and cook them in cider vinegar and water for 5 minutes at a low boil to make pickles.
-
Cut thin slices of cooked red beetroot with a mandolin.
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To serve, add a spoonful of stracciatella, harmoniously arrange the red beet shavings and yellow beet pickles, then sprinkle with chopped chives.
© The Sunday Photographer for Harrys
