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.
Guacamole with pomegranate
TUNA TIRADITO WITH PEACH PEBRE SAUCE
Smoked salmon bruschetta with huancaina-style mayonnaise
ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE
Peanut-crusted tofu and rosemary strawberry sauce
SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE
VEGAN PHYSALIS FOCACCIA BREAD
ONIONS STUFFED WITH CHICKEN & BLUEBERRY SAUCE
Mushroom and Strawberry Ceviche
