Nº of people
100ml+100ml Gallo Bio
- 200g zucchini
- 200g sweet potatoes
- 300g light cream cheese
- 6unit of quail eggs
- 150g fresh watercress
- 50g peeled almonds
- 100g grated parmesan cheese
- Chia seeds to taste
- Salt and ground pepper to taste
Method of preparation
Prepare the watercress pesto by placing it in a blender with 1dl of Gallo Bio, parmesan cheese, pepper and some almonds.
Blend until you get an uniform paste. Boil the quail eggs for 3 minutes.
Sauté the spiralized sweet potatoes and when it is 75% done, add the zucchini (also spiralized).
Sprinkle with the chia seeds and the almonds, put in a dish, serving the cream cheese cubes over this warm meal.
Add the quail eggs and serve with the watercress pesto, adding the rest of the olive oil.