My homemade hummus is peppers
Basque country oblige! I mix chickpeas drained with 1 jar, 3 peppers, 1 garlic clove, 3 tbsp. to s. of tahini, cumin and juice of 1 lime. I add chickpea juice to the desired consistency and add coriander leaves and a drizzle of olive oil just before serving.
I replace grissini with asparagus
I cook whole green asparagus al dente, then roll each into a slice of raw ham. A serve nature as an aperitif, or as a starter on a bed of arugula with a honey sauce / olive oil / lime.
I make a light and crunchy salad made with celery
I cut celery, green apple and diced shrimp. I season with a light mayo (egg yolk / mustard / grape seed oil / white vinegar), I add plenty of capers and chives, and it's ready (to serve very fresh)!
My tagliatelle with carbonara are green
I cut 3 zucchini in tagliatelle with a thrifty knife and fry them for 10 minutes with a little olive oil. I sauté bacon, add zucchini and bind with 2 egg yolks, 20cl liquid cream and grated parmesan cheese.
I bluff with my tatin of fennel with chocolate sauce
I first confit 2 fennels 30 min with spices, zest and juice of 1 orange, 80g of brown sugar and a little water. I transfer to a mold, cover with 1 pastry and bake 30 min. I go back and serve this tatin with a dark chocolate coulis: a killer!