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.
Bittersweet Tilapia Tacos
Peanut-crusted tofu and rosemary strawberry sauce
PANKO-CRUSTED CAMBEMBERT CHEESE WITH RASPBERRY SAUCE
Vegan eggplant and chestnut bites with cherry sauce
Salted blinis with berries
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
Marinated tofu and physalis Christmas sandwich
BERRY TARTINE
Chilean abalone, broad bean and raspberry tiradito with ginger and honey dressing
TUNA TIRADITO WITH GINGER AND TURMERIC SAUCE
