Buratta, Pea Gazpacho, Vignarola Salad by Giovanna Eusebi of Eusebi Deli in Glasgow.
Our dishes are inspired by Italian tradition and driven by quality ingredients.
Every market visited, every meal shared at my Grandmothers house in Italy is the starting point for creating any menu. This dish is a tribute to her. As a farmer and cook she passionately celebrated the seasons with the dishes she created. Summer was no different, popping endless peas and devouring the first soft cheeses of the season until our bellies ached. Vignarola Salad is the lightest medley of vegetables and leaves. It is light and fresh to remind us of the dark long winter we have left behind and the current lighter and warmer days.
Eusebi’s is a multi award-winning restaurant and deli in Glasgow’s West End. Enjoy authentic Italian dining in our restaurant, open daily for Breakfast from 8am, Lunch and Evening dining. Our Bellini Brunch is available Saturdays and Sundays from 11am – 3.30pm.
The menu changes seasonally, and is inspired by our family's Italian heritage and passion to showcase the diversity of Italian cuisine from North to South. Shop and eat from the Deli counter, packed with freshly baked Italian produce, Sicilian street food bites, Umbrian hams and salamis, imported tomatoes from Calabria and fine Italian wines.
1 buratta left at room temperature for 30 minutes
Ingredients: Serves 2
Pea Gazpacho
100g fresh peas
15ml extra virgin olive oil
Zest of 1\2 a lemon
10 mint leaves
Salt and pepper
Method:
Blitz all the ingredients together until smooth, then chill.
Ingredients:
Vignarola salad
All vegetables are to be raw:
2 spears of asparagus, thinly sliced length ways
30g sugar snap peas sliced in half to reveal the pods
30g garden peas
1 candy beetroot shaved on the mandolin
Small handful of pea shoots
6 mint leaves , half kept whole, the other half torn
extra virgin olive oil
lemon juice
Salt and pepper
Method:
Mix all the ingredients in a bowl and dress with the olive oil, lemon juice and season.
In a separate bowl, place the buratta off centre, spoon the gazpacho to the side then carefully place the Vignarola beside the buratta. Finish with a drizzle of olive oil, a few Maldon salt crystals and a grind of pepper.
In association with Taste Communications.
www.tastecommunications.co.uk
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