İtalya’da, San Remo ve Cenova arasındaki sahil şeridinde yer alan Imperia kentinde bu yıl 13-15 Kasım tarihlerinde dördüncüsü düzenlenecek olan Uluslararası Akdeniz Diyeti günlerinde Zeytinbağı mutfağı hazırladığı menü ile birincilik kazandı. Şefimiz Erhan Şeker, önümüzdeki hafta İtalyaya’ya uçuyor ve Re.C.O.Med organizasyonunun ‘food blooger’lar ‘ arasında düzenlediği yarışmada kazandığı ödülünü alacak ve Akdeniz Diyeti günleri katılımcılarına birincilik alan menüyü uygulamalı olarak sunacak. Aşağıda fotoğraf ve tariflerini gördüğünüz yemekler yakında Zeytinbağı menüsünde olacak, tatmak üzere bekliyoruz.
Menend
1st RECIPE: APPETIZER OR FIRST COURSE INCLUDING VEGETABLES AMONG INGREDIENTS
Fig Salad
Ingredients Juice of an orange 2 ts olive oil 2 ts apple vinegar Sea salt Freshly ground black pepper 1 red onion 4 fresh black figs A handful of almonds, toasted in one spoon olive oil 50 gr feta cheese, cut in small cubes A handful of fresh thyme A handful of fresh basil Mix olive oil, apple vinegar, orange juice, salt and pepper to prepare a dressing. Chop the onions. Combine with the olive oil dressing and leave to rest for fifteen minutes. Dice the figs, place them in a bowl and spread the onions over. Add feta cheese and sprinkle with thyme and basil and almonds Pour the olive oil dressing over before serving
2 RECIPE: SECOND OR MAIN COURSE
Fish with Spinach
Ingredients Fish with Spinach 2 sun dried tomatoes, chopped Ingredients 200 gr spinach A handful of pine nuts, toasted 10 gr butter 3 spring onions 1 clove garlic, finely chopped 5 gr hot pepper 2ts extra virgin olive oil 1⁄2 glass white wine 1 gilt-head sea bream Chop the spinach and spring onions roughly, sautee over low heat with olive oil and butter for 1 min. Add sun dried tomatoes, pine nuts, garlic and pepper and continue sautéing for 2 min. Add white wine and keep over fire until it evaporates. Clean the fish and fill it with the spinach mix. Wrap with cooking paper and bake at 200C degrees for 20 minutes.
3 RECIPE: DESSERT BASED ON FRUIT
Ricotta with kaki confit
Ingredients Ricotta with kaki confit Ingredients 250 gr kaki 50 ge honey 50 cc Calvados 200 gr ricotta A handful of fresh mint 50 gr walnut Arils 1 pomegranate Peel the kakis and mash them. Put the purée in a pot, over low heat and add honey when they start to boil. After cooking for 1 minute add the Calvados and make it evaporate. Place the ricotta in a plate. Pour the sauce obtained. Add walnuts and pomegranate arils. Garnish with fresh mint