Ref. 311661

Chicken with garlic and olive oil pâté

Description An ideal entree to serve with a good selection of different types of breads or biscottes: whole, nuts and raisins, spelled ...

Presentation suggestion The excellent combination of the meat of chicken with the most intense touch of the garlic gives to our pâté the perfect harmony with the end point of the virgin olive oil, rounding the flavor.

Tasting note For deli and delicatessen. Exhibitor 6 units.

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.