“Amuse Bouche Salad de Broccoli”

Amuse Bouche

Ingredients for Amuse Bouche

  • 8 small Broccoli flowerets
  • Salt, to taste
  • 1 tsp White Truffle Oil
  • 1 tsp Asiago cheese, finely grated
  • 1-1/2 tsp Pine nuts, toasted
  • 2 pcs black olives
  • 2 sprigs spring onions
  • 4 Unsalted Tarts shells

Method of making the Amuse Bouche

  • Steam the flowerets just until tender crisp, drain.
  • Put one on each spoon. Sprinkle with salt, truffle oil, grated Asiago  cheese, toasted pine nuts and serve.

Please Note

These are small bites this can be eaten at any time on or before the meal.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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