DeliArte | Deli Arte - Recipes
Deli Arte - Recipes
Deli Arte - Recipes
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Recipes

Tenho Saudade de Portugal

  El mes de septiembre es un buen mes para viajar a Portugal. Decidí recorrer éste país desde el sur hacia el norte, pasando por los lugares que a mi parecer eran los más atractivos. Salí por el norte queriendo volver a recorrerlos.         Llegué de noche a...

Stuffed Tomatoes with Ventresca, cous-cous and Pesto

6 to 8 servings.   Ingredients: 8 tomatoes ¾ cup cous cous 190 g Ventreca drained or (Garlic Tuna) 3 Tablespoons Pesto 2 tablespoons oasted flakes almonds Sal and freshly ground pepper Olive Oil Spray Sauce: 1 cup Natural Yogurt 1 tablespoon fresh lemon juice 1 teaspoon choped...

Lemmon Pepper Tuna Sandwich

4 servings Ingredients: Lemmon Pepper Tuna 2 Tablespoons chopped celery 2 Tablespoons sweet pickle relish 3 tablespoons mayonaise 2 tablespoons choped chives Pinch ground blackpepper 4 slices Avocado 4 slices Red bell pepper 1 tablespoon dijon mustard 1 cup Mixed Green Lettuce 8 slices Provolone cheese ...

Peruvian Causa (Layered Potato and Tuna Salad).

4 to 6 servings Ingredients: 2 pounds Yellow (Yukin gold) potatoes ½ cup oil ¼ cup Lime or lemon juice 3 tablespoons Ají Amarillo (chile pasta) Salt and pepper to taste Filling: 190 g Olive Oil Tuna or Tuna in water 1 tablespoon chopped onion 2 tablespoons...

Ventresca Mousse and crushed Peaches.

10 Verrines Ingredients: 190 g Ventresca 50 g Mascarpone or Cream Cheese 50 g Natural Yogurt Tiny Chopped Marinade: ½ of a lemon, ¼ teaspoon persil, ¼ teaspoon dill, ¼ teaspoon choped onion, ¼ teaspoon mint, 1/4 teaspoon choped garlic 150 chopped peeled peaches in syrup Directions: ...