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tartare with red onion and sour

A recipe that we liked a lot not only for the colors, but also for the sweet-sour game created by the combination of ingredients.

A very simple preparation, because it is also why we like the cooking in the microwave; an original plate to be presented at the same time rich, although composed primarily of just two very common ingredients.

It starts with a delicate and light soufflé, which is accompanied by a tartar sugar and refined taste a bit 'stronger.

Ingredients for 5 souffle:

For the souffle:

1kg broccoli

15g pecorino Sardinian

1 / 5 white onion

5 anchovies

2 Tbsp flour 1 egg

garlic powder

nutmeg

2 Tbsp extra virgin olive oil

milk

salt, black pepper

For the tartare:

1 and ½ red onion

10g pine nuts 15g raisins

3 Tbsp sugar

2 Tbsp extra virgin olive oil

balsamic vinegar

sauce Soy

Boil the broccoli.

mulinex In food processor broccoli with the remaining ingredients until mixture is soft but firm.

Lubricate piatto crisp e, aiutandosi con un coppa pasta, creare 5 sformatini. Cuocere per circa 20 minuti in microonde con funzione crisp.

Nel frattempo mettere l’uvetta in ammollo per circa un’ora; affettare le cipolle e passarle in un pentolino con olio, i pinoli e l’uvetta. Insaporire con aceto, salsa di soia e zucchero per conferire un sapore agrodolce.

Servire i soufflé, accompagnandoli con la tartare di cipolle.