Using the garlic confit we made yesterday, let me introduce this delicious beast that will keep you full from morning to almost the evening.
The description is the recipe: smudge garlic confit on a toasted sourdough slice, top with bresola and a new smidge of pesto, top that with abundant rocket leaves, half a burrata, salt, pepper, and some of the garlic confit oil. Multiply recipe as required.
Ingredients: serves 1
1 toast sourdough
1 Tbsp garlic confit
4-6 slices bresola
1 tsp pesto
1 handful rocket leaves
1/2 burrata
salt & pepper
Method:
Smudge garlic confit on a toasted sourdough slice.
Top with bresola and a new smidge of pesto.
Top that with abundant rocket leaves, half a burrata, salt, pepper, and some of the garlic confit oil.
Serve immediately.
صحة و عافية
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