Skip to content

Cart

Your cart is empty

Article: Basil cream from OCNI | Seasoning to cut Espelette pepper or hot peppers

Crème basilic d'OCNI | Assaisonnement à tailler Piment d'Espelette ou Piments forts

Basil cream from OCNI | Seasoning to cut Espelette pepper or hot peppers

Recipe by Arthur Huet, assistant of Savant Food
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
    1. Mix with a mixer the basil, the pine nuts, the olive oil and the parmesan
    2. Add the zest of half a lemon and its juice to the preparation
    3. Blend until you get a creamy pesto
    4. Taste with shavings of Espelette pepper or hot peppers

    Read more

    Toasts de jambon cru | Assaisonnement à tailler Piment d'Espelette

    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...

    Read more
    Gaspacho verde | Assaisonnement à tailler Piment d'Espelette ou Citron confit

    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 ...

    Read more

    WhatsApp