For the Provencal dip, mix the Bresso with herbs from Provence, with the tomato, the sunflower seeds and the finely chopped rosemary.
Serve as a dip with fresh vegetables or with grissini sticks.
Fine Bresso Roulade DuoFor the Bresso roulade duo, wash the zucchini and cut lengthwise into fine strips. Season with salt and pepper... Provençal Style Scallops – Raito SauceThe scallops Provençal style are called ‘Coquilles Saint-Jacques “Grand Langoustier”... Grissini with FennelFor the fennel grissini, dissolve the yeast with the sugar and 3 tablespoons of flour in a little lukewarm... Meatball Skewers and Herb DipFor the meatball skewers and herb dip, first mix minced meat, toast, egg, salt, chili seasoning, rosemary and... Salad From Pot-Au-Feu LeftoversCut the leftover pot-au-feu meat into small cubes. Cut the carrots into slices. Peel and chop the shallot... Spring Rolls with Yogurt DipFor the spring rolls with yogurt dip, first peel and finely chop the garlic. Wash the green onions and cut... Homemade Potato Wedges with Yogurt DipFor the homemade potato wedges with yogurt dip, wash and peel the potatoes, cut them into sticks and put them... Raw Vegetables with DipFor the raw vegetables with dip, wash chicory and cut into leaves. Peel carrots and quarter lengthwise. Wash... Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s... False Hare with Root Braised Vegetables From the Hot Air FryerFor False Hare with Root Morel vegetables, peel the root vegetables, cut off the ends and halve them. Then cut...