Caviar of paprika, marjoram, green olive, flakes of burrata and Aclla Cress, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 yellow paprika 
  • 1 red paprika 
  • Jar of green olives without stone 
  • 2 sprigs of fresh marjoram 
  • 1 tray Aclla Cress
  • Olive oil El Flamenco 
  • 1 Fresh burrata 
  • 150 gr. Bio Légumaise Provence - paprika with thyme 
  • Black pepper 
  • Coarse sea salt 



  • Cut wafer-thin slices of yellow paprika.
  • Grease an oven tray with olive oil or use an oven cloth. 
  • Place the raw paprika chips here side by side and season with sea salt and black pepper. 
  • Place these in an oven at 100°C for 30 to 40 minutes until crispy. 


  • Clean, wash and cut all other paprikas into a fine brunoise. 
  • Cut some green olives into fine brunoise. 
  • Briefly fry everything until soft and crispy in a dash of olive oil. Season with black pepper and sea salt. Add finely chopped marjoram and mix. 
  • Let it cool down. 


  • Divide the cold paprika-olive caviar over the 4 plates. 
  • Pick the burrata and spread over the caviar. 
  • Place some olives as a garnish. 
  • Cut the cresses and place over the preparation. 
  • Finish with a few more drops of olive oil, coarse sea salt and black pepper on the burrata. 
  • Spoon in the légumaise. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: caviar, raw, stew, parchment, marinating, emulsion 
Plate: Wild Moon large ceramic sphere plate 
Recommended drink: White wine, Pinot Auxerrois - Winery Valke Vleug, Scheldeland – Belgium 

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Frank Fol – The Vegetables Chef®


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