Verrines d’Eté
For these verrines, you can use either Feta or Mozzarella as a cheese, and whatever vegetables, you wish to use, such as tomatoes, peppers, cucumbers, etc.
As garnish or toppings, you can decorate with fresh herbs, as you see here, with Rosemary, and green olives.
Put them in the refrigerator for a couple hours before serving.
Linguine ai Scampi
Linguine is my favorite pasta !
And I prepare it with many different sauces and seafood, in this case, with scampi or gambas.
Cook the linguine. While they are cooking, melt some salted butter and cut up some garlic and throw in the gambas, which cook very quickly.
Once the pasta is half cooked, transfer it to the pan with the gambas, adding in some pasta water and some tomato sauce, or freshly cut, peeled tomatoes and olive oil. Cut up some cherry tomatoes that you can throw in towards the end of the cooking period.
Serve al dente with a bouquet of fresh basil.
For this menu, here are my wine recommendations :
Entrée : Apérol Spritz
Plat : Les Petites Récoltes Rosé
Sustainable & Seasonal Cuisine
Vignes et Mets