Recipe from the Viamala Fokus issue 3 / 2025.
Summery warm apricots
This recipe comes from Silvio Giovanoli, head chef at Casa Giovanoli and the Travers restaurant in Tomils. His culinary art is characterized by international influences, which he combines with selected, local ingredients. Fresh herbs and flowers from the hotel's own garden give this dish a special touch and reflect the combination of regional roots and cosmopolitan cuisine.
| 12 | Apricots |
| 1 | sprig of rosemary |
| 1 | sprig of thyme |
| 3 | Mint leaves |
| 4 | small balls of buffalo mozzarella |
| 1 TBSP. | Honey |
| 15 g | Olive oil |
| 1 TSP | Lemon juice |
| 4 pinches | Fleur de Sel |
| 4 | Cornflower blossoms |
| 4 | Marigold blossoms |
| Some pepper |
Preparation
1. halve the apricots or cut into wedges.
2 Heat the olive oil, honey and herbs in a pan and fry the apricots briefly.
3. season with fleur de sel, pepper and lemon juice and leave to stand briefly.
4 Arrange the apricots on plates and top with the buffalo mozzarella.
5 Drizzle the gravy from the pan over the apricots, garnish with the cornflowers and marigolds and serve immediately.