Blend parsley with bread, vinegar and oil, once obtained a nice green and fluid sauce, add a pinch of salt and pepper to taste.
Cut the vegetables and cook them on the bbq grill at a temperature of 250° for about 3 minutes per side.
Massage the medallions with the salt, pepper, oil and chopped thyme.
Lay the medallions on the bbq griddle and cook them 5 minutes per side at a temperature of 250°.
Lay the vegetables on the plate with the medallions and top with the salsa verde.
ENDIVE WITH ORANGE SAUCE, ROBIOLA AND PISTACHIOS
PINEAPPLE WITH CRUMBLE AND SALTED CARAMEL
CHRISTMAS HOLIDAY MENU
SMEG S.p.A. VAT 01555030350
Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
Phone +39 0522 821 1 Fax +39 0522 821 452 Email [email protected]
