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2 each red perked pear
1 each green onion
1/2 cup of red wine vinegar
2 stalk of celery
salt and Pepper
Extra virgin olive oil
1 each English cucumber

Hand made Burrata on perked pear gazpacho


Wash and peeled the skin out of the perked red pear blended with the red wine vinegar and pass the liquid into a chinoix thru a stainless steel bowl adding the already cut in diced the celery stalks, cucumber and julienne the green onions, emulsion with sea salt pepper and extra virgin olive oil, then chilled for 30 minutes before serving. Poor in the perked red pear gazpacho in a small serving bowl topped with hand made "Burrata" Cheese.

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