LIP #207: Test Kitchen Thursday - Harvest Fest
Adults
·
Learning
The first Thursday of every month, Chef Dani will teach LIP to show how to cook delicious, gut-healthy foods to upgrade your health and wellbeing. Join us this week for Harvest Fest.
Here are the recipes for today:
Fig carpaccio
4 pieces of figs
Olive oil
Basil leaves or flowers
Parmesan cheese
Prosciutto or jamon
Toasted sliced almonds
Maldon salt
Balsamic
Directions
Cut stem and bottom of the figs off, roughly peel the skin, slice the figs and set them in a plate in a circular shape, with the help of a plastic sheet rub it with olive oil press the figs to make it thinner. Drizzle with olive oil, add salt to taste Shave some cheese, slice some ham or prosciutto Add basil leaves and balsamic Enjoy !
Pisto
Red bell pepper
Zucchini
Onions
Cherry tomato
Eggplant
Olive oil
Directions
Cut all the ingredients into squares(inch by inch), drizzle a sauté pan with oil and cook on low heat for 15 mins, salt and Enjoy !
Tomato Carpaccio
1 green tomato
1 red tomato
A few cherry tomatoes
Olive oil
Basil leaves or flower
Maldon salt
Toasted Sliced Almonds
Balsamic
Parmesan
Prosciutto
Directions
Slice the green and red tomatoes, cut the cherry tomatoes in half, place all the tomatoes in a circular shape on a plate, drizzle with olive oil, drizzle with balsamic, sprinkle the toasted slice almonds, and sprinkle some basil leaves or flower petals, shave parmesan and place on top along with some prosciutto
Here are the recipes for today:
Fig carpaccio
4 pieces of figs
Olive oil
Basil leaves or flowers
Parmesan cheese
Prosciutto or jamon
Toasted sliced almonds
Maldon salt
Balsamic
Directions
Cut stem and bottom of the figs off, roughly peel the skin, slice the figs and set them in a plate in a circular shape, with the help of a plastic sheet rub it with olive oil press the figs to make it thinner. Drizzle with olive oil, add salt to taste Shave some cheese, slice some ham or prosciutto Add basil leaves and balsamic Enjoy !
Pisto
Red bell pepper
Zucchini
Onions
Cherry tomato
Eggplant
Olive oil
Directions
Cut all the ingredients into squares(inch by inch), drizzle a sauté pan with oil and cook on low heat for 15 mins, salt and Enjoy !
Tomato Carpaccio
1 green tomato
1 red tomato
A few cherry tomatoes
Olive oil
Basil leaves or flower
Maldon salt
Toasted Sliced Almonds
Balsamic
Parmesan
Prosciutto
Directions
Slice the green and red tomatoes, cut the cherry tomatoes in half, place all the tomatoes in a circular shape on a plate, drizzle with olive oil, drizzle with balsamic, sprinkle the toasted slice almonds, and sprinkle some basil leaves or flower petals, shave parmesan and place on top along with some prosciutto
Audience: Adults
Meet Our Instructor
Chef Dani Chavez-Bello
Chef Dani has worked across different continents, he started his culinary journey in Barcelona then San Sebastian, Paris, Hamburg , Tokyo and New York , having worked in some of the top restaurants in the world such as El Bulli, Berasategui, Maison Darroze, Mugaritz and Bouley. Always looking for the culinary excellence, today his mission is gut health and how food contributes to improve human performance. He is focused in fermented food and its ability to maintain or rebuild our microbiome.