Cook with Chef Joe Barza
Open the zucchini flowers.
Cut the halloumi into sticks.
Dip the mozzarella in the egg mixture
Immerse the mozzarella in the bread crumbs
Place all the ingredients together in the baguette bread.
In a pan put a drizzle of olive oil, when hot add the calamari then the potato, let them become golden colored and crisp
Cut the chicken breasts into julienne.
Mix the juice of 2 lemons with olive oil and salt.
Beef escalopes with tomato and olive potatoes
Shawarma Sandwich with Salad
Great Summer Appetizer