Ingredients
10
- Pate 1250 grams
- Bresc Caponata
- Rye bread 300 grams/ 10 slices
- Dried raisins
- Dates
- Pollen balls/crumble
Used bresc products
Ingredients
Preparation method
In a food processor, turn the rye bread, sultanas and some dates into a crumble.
Make small balls of the pâté and refrigerate.
Roll the pate balls through the crumble. Dress the caponata on the plate as shown in the picture, add the truffle and garnish with a crumble/ruble balls for sweetness.
Related themes
PS in foodservice