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Brunch/Sandwich > Salad

Burrata potao salad

Mixing ratio

Recipe

  • Mini potato  125g
  • Burrata fresh 125g  1ea
  • IQF CHIVES  5g
  • SORRISI AL BASILICO  3ea
  • Rocket  30g
  • Rosemay  2g
  • Salt  desired
  • Papper  desired
  • Yuzu Dressing  40g

Cooking process

Recipe

  • 1. Panfry mini potato till brown color.
    2. Place Rocket on the bottom of the plate
    3. Place Potato and boiled ravioli
    4. Place the torn Burrata pieces in between
    5. Add salt & pepper and topping chive

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