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Great success to Siena ....

On the day of 27 February Italian Enoteca di Siena I presented the following dishes it based on olive oil in frying ..

start with the crispy artichoke stuffed with his drink.

artichoke Ingredients: 1 artichoke

, 30 gr. Lamb, 20 gr. boiled potatoes, 10 gr. fresh pecorino cheese, 200 gr. of cornflakes, 1 egg, 100 gr. flour, salt and pepper, extra virgin olive oil to taste

drink Ingredients:
vanilla vodka, pink martini, xto-rated; angostura-orange. Combine the ingredients
respecting the alcohol content, so the more alcohol the less in a cold Tabler.

Procedure:
Cook the artichokes in a vacuum envelope for about 23 minutes with extra virgin olive oil, salt and water. Cut the lamb chunks and blanch with Mediterranean spices for about 5 minutes. Dice the cheese and potatoes. Mix meat, potatoes, cheese and season the stuffing. Stuff the artichokes with the filling and breaded with eggs, flour and crushed cornflakes. Fry the artichoke at 150 degrees for about 7 minutes.
Serve the artichokes with the accompanying drink.

And now the crispy tuna marinated in tea with ginger and wasabi mayonnaise vegetarian sweet and sour.

Ingredients: 150 gr
. tuna, 50 oz. Swiss chard leaves, 2 sheets of brik dough, 1 packet of tea, 1 egg, 100 gr. soy milk, 50 gr. seed oil, 10 gr. wasabi, 5 gr. ginger, extra virgin olive oil to taste, salt and pepper to taste

Method: Marinate the tuna
tea for about 30 minutes, then brown in skillet. Blanch the chard leaves in water, cool and dry. Place the sheet on a cutting board package, moisten with the egg, place the beet greens and tuna, then roll up. Fry the whole at 170 degrees for about 3 minutes. Emulsify the oil with soy milk getting mayonnaise and then add the wasabi.
Cut a slice of tuna 1 cm thick and serve with mayonnaise and ginger in sweet and sour.