Basil cream from OCNI | Seasoning to cut Espelette pepper or hot peppers
For 4 people:
- 30g of basil
- 30g pine nuts
- 20cl d'huile d'olive
- 50g of parmesan
- The zest of half a lemon
- The juice of half a lemon
- 30g of basil
- 30g pine nuts
- 20cl d'huile d'olive
- 50g of parmesan
- The zest of half a lemon
- The juice of half a lemon
- Mix with a mixer the basil, the pine nuts, the olive oil and the parmesan
- Add the zest of half a lemon and its juice to the preparation
- Blend until you get a creamy pesto
- Taste with shavings of Espelette pepper or hot peppers
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Raw ham toast | Espelette Pepper Carving Seasoning
Recipe by Arthur Huet, assistant of Savant Food For 4 people :- 4 slices of raw Bayonne ham- 1/2 baguette- butter- 1 Espelette pepper seasoning Arrange the slices of raw ham on a board with a k...
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green gaspacho | Seasoning to cut Espelette pepper or Lemon confit
For 4 people : - 2 cucumbers- 2 tomatoes- 15 coriander leaves- 10 juniper berries- 5 cl of gin- 50 grams of ricotta- salt pepper- juice of 1/2 lemon Wash the cucumbers and tomatoes then remove ...
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