|Caramelized Persimmons, Green Leaves and Melted Mozzarella
|Caramelized Figs, Grilled Beetroots and Burrata Cheese
Et oui! I decided to coin this word: “chefex” to welcome you to a new section in my blog: “Chef Express“! The idea is recipes taking little time to make, yet attractive AND yummy! Because it’s true….we don’t always have the time to make a two-hour long Larousse Gastronomique recipe, but that does not mean we have to order take-out food, or cook from cans!
So, I’m starting today with this very elegant and tasty salads:
1. Caramelized Persimmons with Green Leaves and Melted Mozzarella Cheese.
2. Caramelised Figs, Grilled Beetroots and creamy Italian Burrata….
Just cut the figs in halves alongside, sprinkle them with sugar, and caramelise them using your kitchen torch. Likewise for the persimmons, but you will cut them in thin slices crosswise….
Here, top the caramelized persimmons with some green leaves, previously seasoned in your favorite vinaigrette, and melt some regular mozzarella in your oven, that you will then add to this salad. Sprinkle with “fleur de sel” and pepper…
Here, we will “la crème de la crème” de mozzarellas…burrata!! so this delicacy has to be enjoyed as natural as possible…Just using your fingers (no knives!!) take small portions of your burrata..place it gracefully on your dish…grill slices of (previously peeled and boiled) beetroot…and that’s about it! The contrast between sweet figs and the earthy flavor of beetroots is just amazing!! Just can drizzle some olive oil on the burrata and decorate with some basil leaves!!!
You see? No quantities, almost no cooking…Chefex!!