_tussengerecht-joris-peters-topchef-van-restaurant-de-zweth.jpg "Tussengerecht Joris Peters Topchef van restaurant De Zweth from pan pata Video Screenshot Preview")
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⏲ Duration: 4 min 68 sec
✓ Published: 16-Jun-2017
✓ Published: 16-Jun-2017
Description:
TOPCHEF JORIS PETERS VAN RESTAURANT AAN DE ZWETH*nnGEPOCHEERD HOEVE-EITJE | IBÉRICO BELLOTA HAM | AARDAPPELSALADE | SPINAZIE | MORILLESAUSnnINGREDIENTEN 4 PERSONENnn4 eitjes, kraakversnnAardappelsalade:n200 g aardappel, brunoise gesnedenn1 stuks augurk, fijngesnedennOcal olijfolie van Valderraman20 g gedroogde kappertjesnFijngesneden bieslookn2 eetlepels mayonaise gemaakt met Picudo olijfolie (Valderrama)nnPata Negra:n200 g gesneden Ibérico Bellota hamnnSpinaziemousseline:n300 g spinazien2 dl
TOPCHEF JORIS PETERS VAN RESTAURANT AAN DE ZWETH*nnGEPOCHEERD HOEVE-EITJE | IBÉRICO BELLOTA HAM | AARDAPPELSALADE | SPINAZIE | MORILLESAUSnnINGREDIENTEN 4 PERSONENnn4 eitjes, kraakversnnAardappelsalade:n200 g aardappel, brunoise gesnedenn1 stuks augurk, fijngesnedennOcal olijfolie van Valderraman20 g gedroogde kappertjesnFijngesneden bieslookn2 eetlepels mayonaise gemaakt met Picudo olijfolie (Valderrama)nnPata Negra:n200 g gesneden Ibérico Bellota hamnnSpinaziemousseline:n300 g spinazien2 dl
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