CHEF’S SELECTION
CASAMONO
Sumptuous recipes with the wow factor PHOTOS RUTH JONES
GLACÉE DE PARMESANO A variant of the Vichyssoise, this soup is perfect for the summer as it is served chilled and is very easy to make. Ingredients: (serves two people) 2 potatoes 1 leek 2lt chicken stock For presentation: 150gr bacon Chives
300gr grated Parmesan cheese 30gr butter Salt and pepper to taste
Croutons
Cut the potatoes and leeks, cook the butter over low heat until the potatoes are tender, then add the chicken stock and cook over medium heat for 45 minutes. Add all little cheese and melt it, pass through a fine sieve and cool. Serve with the crispy bacon (cut this small and cook in the oven until crisp), chives and croutons. Serve chilled.
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asamono, in Marbella, has fast become popular with locals and visitors to the Coast due to its sumptuous cuisine, lively atmosphere and friendly staff. This month you too can cook some of the delights served in the restaurant with help from head chef Tulio Zampieri – each of the three dishes listed below are easy to make and will wow whoever you decide to cook them for. The key to these dishes is to use fresh produce like the restaurant does, and then once you’ve cooked them head to the restaurant for some more inspiration – as other dishes on the menu are sure to tempt your taste buds.