RecipeWe make difference SIB
Mixing ratio
Recipe
- Crushed Garlic 3g
- Oregano 0.5g
- Black pepper 1g
- Chopped Prosciutto 30g
- Artichoke Bottom 80g
- Parisienne Potato 20g
- Grana cheese stick without Skin 10g
- Compound cream DB Cooking 100g
Cooking process
Recipe
- 1. Baked Artichoke bottom and Parisienne Potato for 10 min at 200℃
2. Bake the chopped Prosciutto for 4 min at 200℃
3. Crush Baked Artichoke, cream, Garlic, Oregano in food processor
4. Mix with the mashed potato and Prosciutto
5. Freeze
6. Portion in the bowl and bake in the oven for 10 min before serving
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