Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
TENDERLOIN WITH SPANISH TORTILLA AND BERRY SAUCE FLAMBÉ WITH JACK DANIELS
Strawberry ceviche
Octopus carpaccio with Thai sauce and blueberries
MINI EMPANADAS FILLED WITH BAKED PEARS, ROQUEFORT CHEESE & ROUGH BINDWEED FRUIT
Salmon marinated in blackberries
Chicken curry, blueberry, and pineapple skewers
Blackberry and ricotta crostini
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
Blue cheese and almond-stuffed strawberries
Quinoa balls with blueberries and raspberries
