Dry-cured sausages
SAUSAGE,
BOCCONCINI AND MANGO SKEWERS
serves 4 INGREDIENTS : •16 thin slices of dry-cured sausage, about 3 inches (8 cm) in diameter •16 fresh basil leaves •8 mango cubes •8 cocktail-sized bocconcini •Olive oil to taste •Freshly ground pepper •16 small wooden skewers INSTRUCTIONS : •On each skewer, thread 1 slice of dry-cured sausage folded into quarters, 1 basil leaf, 1 mango cube, 1 more slice of dry-cured sausage folded into quarters, 1 basil leaf and then 1 bocconcini. •As you build them, place the skewers on a serving platter and drizzle with olive oil. Season with pepper.
REINVENTED CLUB SANDWICH
WITH ROSETTE DE LYON
serves 4 for 1 person INGREDIENTS : •1 Rosette de Lyon dry sausage •1 carrot •1 red (or green) bell pepper •15% cooking cream •3 slices of sandwich bread •2 small white onions •Lettuce •2 fresh cheeses •Espelette chilli pepper IGP •1 handful of chives •Salt and pepper INSTRUCTIONS : •Peel the carrot and cut into strips; julienne the bell pepper and cut the onions into slices. •Mince 50 g of Rosette de Lyon and cut the rest into sticks. •Put the cream and minced Rosette in a saucepan. Stir and bring to a boil. •Remove from heat and let steep for 15 minutes then chill for 30 minutes. •Incorporate the 2 cheeses to the infusion, then add the Espelette chilli pepper and chopped chives. •Adjust the seasoning and set aside to cool for about 30 minutes. •In a bowl, place the cut vegetables and the remainder of the Rosette (in sticks). •Spread the 3 bread slices with the cheese and chive-infused cream, then cut them into triangles. •On the first slice of bread, place a lettuce leaf and some of the vegetable and Rosette mix. Cover with second slice of bread, lettuce and the rest of the vegetable mix. Cover with last slice of bread. •We can sneak a few sausage slices in between layers.
CHORIZO PIZZA
INGREDIENTS : •16 chorizo slices •1 pizza dough, store-bought •200 g (7 oz) eggplant purée, store-bought •50 g (¾ cup) Parmesan •4 tomatoes •3 small zucchini •200 g (1 1/3 cup) Mozzarella •75 ml (5 tbsp.) olive oil •1 onion •Salt and pepper INSTRUCTIONS : •Spread the dough in a greased baking tray. •Mix the eggplant purée and Parmesan. Cover the dough with this mixture. •Wash the tomatoes and zucchini. Cut them into slices, as well as the Mozzarella. Place the vegetables and the sliced cheese atop the pizza, so as to have them alternate and overlap. •Drizzle with a bit of olive oil. Season with salt and pepper. Place the finely chopped onion, then the chorizo slices. •Bake in a preheated oven at 350°F (180°C) for 20 minutes. •Serve immediately.
CHARCUTERIE BOARD
serves 4 INGREDIENTS : •12 thin slices of Bayonne ham •2 dry-cured sausages, sliced •1 burrata mozzarella •180 ml (3/4 cup) beetroot hummus •A variety of olives in oil, seasoned with spices to taste •Cherry tomatoes, sliced •Fresh figs, halved •Fresh strawberries, halved •A variety of roasted nuts (walnuts, cashews, almonds, etc.) •Grissini (Italian breadsticks) •Crackers •Olive oil to taste •Fresh basil and thyme leaves •Freshly ground pepper INSTRUCTIONS : •Place the ham and sausages on a serving board. •Place the burrata, hummus and olives in bowls and lay them out on the serving board. Drizzle olive oil over the burrata. Add pepper and sprinkle with fresh thyme. •Garnish the platter with the remaining ingredients as desired.
DRY SAUSAGE
AND ITS VEGETABLE SKEWER
INGREDIENTS : •1 dry sausage •8 small mushrooms •45 ml (3 tbsp.) olive oil •3 g (1 tsp.) Espelette chilli pepper •1 pinch of salt •8 small spring onions •1 knob of butter •5 g (½ tbsp.) icing sugar •1 yellow bell pepper •8 cherry tomatoes •8 basil leaves INSTRUCTIONS : •Trim the mushroom stems and peel the skin off mushroom caps. •Marinated mushrooms: in a bowl, pour the olive oil, add the Espelette chilli pepper and a pinch of salt. Add mushrooms and stir. Cover with plastic wrap and refrigerate. •Peel the onions. Put them in boiling water for 3 minutes. Drain. •In a skillet, melt the butter until you obtain a hazelnut colour. •Add the onions, sprinkle icing sugar over them and caramelize for a few moments. •Wash the yellow bell pepper, cut it in half and remove the seeds. Using a cookie cutter, create 8 little shapes. •Plunge these shapes into boiling water for 4 to 5 minutes, or until very tender. •Wash the cherry tomatoes and basil leaves. •Piece together the appetizer skewers by alternating 1 piece of pepper, 1 cherry tomato, 1 caramelized onion, 1 basil leaf and 1 marinated mushroom. •Serve skewers with slices of dry sausage
SAUCISSON PARTY
serves 4 INGREDIENTS : •16 mini sausages •8 sausage bundles •1 dry sausage •4 figs •16 cherry tomatoes •150 ml (5 oz) light cream •15 ml (1 tbsp.) lemon juice •½ handful of chives •Salt and pepper •2 carrots •8 asparagus spears •8 cauliflower florets INSTRUCTIONS : •Cut the figs into quarters. •Prepare 16 mini skewers with ¼ fig, 1 mini sausage and 1 cherry tomato. •Mix the cream, lemon juice and chopped chives. Season with salt and pepper. Pour into a small bowl. •Peel carrots and cut them into strips. •Blanch the asparagus spears in a pot of salted boiling water for 1 minute, then strain. •Present the raw veggies and sausage bundles In a bowl. •Place the dry sausage on a wooden board. •Serve with the cream sauce.