By my side.....

Last week it was full of surprises and I want to share them with you. My blog was mentioned in Saveur magazine, one of the most important and related publications in the world gastronomy, which were 55 great global food blogs. My blog was there representing Argentina. I was surprised and happy...., very happy........

It's a proud to be alongside great blogs that I admire and, thank to Saveur Magazine because it included my work on this such wonderful list.

Because of this I´d have done a great recipe, but I didn´t. I opted by some  side dishes according to the season

Simple bruschetas on ciabatta bread, chopped tomatoes, chopped garlic and grated muzzarela. Oven for gratin, sprinkle with minced basil, a thread of olive oil and fried quail eggs.  Delicious!

Potato salad and quail eggs, were also at our table this week. Cherry tomatoes wrapped in ham.

As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup

As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup

And finally but not less important, as we are in full season, yesterday I baked an asparagus tart with mascarpone, which can be served with meat or fish  or as  a starter. 

I hope you enjoy it and have a beautiful week




Mascarpone & asparagus tart

Ingredients 1 package puff pastry 1 tablespoon oil 2 shallots or one medium onion, chopped 1 bunch asparagus 200g mascarpone cheese 150 of fresh cream 3 egg yolks 3 tablespoons grated Parmesan cheese Ground pink pepper Salt to taste

Directions: Roll out the dough and line onto a rectangular pan Preheat oven to 250 ° C Cut the thick white asparagus and steAm for 7 minutes  Heat oil in a skillet and brown the onion, add the esparargos and cook for two minutes more. Remove the asparagus. Reserve In a large bowl mix the yolks with the mascarpone, heavy cream, sautéed onions and grated cheese. Check for salt and add pepper Put this mixture over the puff pastry and condition over the asparagus Bake for 25 to 30 minutes or until golden brown