Ingredients for 4 mini portions
- 8 very thin slices of bread
- 300g of peas
- 1 spring onion
- 200g of Stracciatella
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
- 4 thin slices of bacon
- sprouts for decoration
01 tartlet moulds
Method
01 Firstly, prepare the pea mousse by boiling the peas in water and 02 then sautéing them with a little bit of olive oil and thinly sliced spring onion. 03 Add a ladle of broth to the mix and let it reduce, lid on. 04 When they are tender, let the peas cool down, 05 then add a tablespoon of Stracciatella, season with salt and pepper, and blend until silky. 06 Add more broth if necessary to obtain the right consistency. 07 Arrange the bacon slices on a plate and grill them in the microwave until they become very crispy. 08 Layer 2 slices of bread in each mold01, removing the excess parts, brush with oil, and bake. 09 When the tartlets are ready, fill them with the pea mousse using a piping bag, 10 add a forkful of Stracciatella, and top with the crispy bacon and fresh sprouts.
Serve on a: glass stand
Red Rocket
Ingredients
- Bulleit Bourbon Whiskey 30ml
- Campari Red Bitter 30ml
- Lemon juice 10ml
- Sugar 10ml
- White pepper 3 grinds
Method
01 Chill a coupette. 02 Add all the ingredients to a shaker, 03 fill up with ice and shake vigorously for about 12 seconds. 04 Filter through a strainer and a sieve, directly into the glass.
Glassware: Nude, Savage coupette
Garnish: /
%Alc: 16%
