URBAN LIFE 'N STYLE NOVEMBER 2016 | TAKE ME BACK - Page 114

Mozaic Recipes with grilled watermelon salad, purple carrot purée & pomegranate-torch ginger coulis Serves 4 Ingredients Pata Negra 320g 8 Coral Trout Pata negra ham, thinly sliced 2tbsp Truffle oil Salt White pepper Black truffle sea salt 114 Method • For the pata negra, preheat the oven to 160°C. Set aside 4 slices for later use. • The remaining 4 slices are to be made into crispy pata negra. • Line a baking tray with a silicone mat or baking paper and place the ham slices on it. T ip ! o i l, e l f t r uf h o w n w u r o t o s ee o e Ma k c k here Cli Read The Full Recipie urbanlifenstyle.com 115