Rinse the scallop shells thoroughly.
Put the stemmed rough bindweed fruit, the juice of 4 lemons, a cap of pisco or vodka, salt and pepper in a bowl, and stir.
Distribute the dressing over the 12 scallop shells and serve.
“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing
Blackberry skewers in Mozarella di Bufala and arugula
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT
Delicate salmon roll filled with raspberries on camembert cheese
EGG AND BLUEBERRY BREAD
Skewers with blueberry sauce
Blueberry, strawberry pebre with beetroot chips
STRAWBERRY PICO DE GALLO WITH NACHOS
BEEF TARTARE WITH BLACKBERRY AND MINT REDUCTION
Mushroom and blueberries mini quiche
