EMPAREDADOS SABROSOS cont

EMPAREDADOS SABROSOS cont

BAGUETTE DE PROSCUITTO

Sirve a 2

2 rollos de baguette medianos

2 onzas de prosciutto italiano

3 onzas de queso Bocconcini en rebanadas delgadas

3 hojas de albahaca Pimienta negra fresca molida

1 cucharada de aceite de olivo extra virgen

1.Precalentar la Prensa por 10 minutos.

2.Corte a la mitad el baguette. Llene con capas de prosciutto, queso y albahaca. Sazóne al gusto y espolvoree con aceite.

3.Cocine las baguettes hasta que estén caliente, crujientes y doradas, 6 a 8 minutos aproximadamente.

POLLO A LA PARILLA Y SALSA DE HIERBAS FRESCAS

Sirve a 2

1 pechuga de pollo a la parilla sin hueso a rebanadas

1 diente de ajo en rebanas finas

13 taza de perejil en trozos

1 cucharada de salvia finamente picada

14 taza aceitunas verdes rellenas de pimiento en trozos

1 cucharada de alcaparras sin agua

1 cucharada (2ml) de ralladura fresca de lima

2 cucharaditas (10ml) jugo de limón

4 rebanadas grandes de pan italiano (ciabatta)

4 rebanadas grandes de queso Suizo grande

1.Precaliente la Prensa por 10 minutos.

2.Mezcle el pollo, ajo, perejil, salvia, aceitunas, alcaparras,aceite, ralladura y jugo. Rellene el pan con la mezcla del pollo y una rebanada de queso. Se preparan 2 emparedados.

3.Cocine hasta que estén calientes, crujientes y dorados, 8 a 10 minutos aproximadamente.

Sugerencias al Servir: Sirva con ensalada verde mixta.

TUNA Y ALCACHOFA

Sirve 2

2 rollos redondos grandes y crujientes

13 taza de pasta de aceitunas negras

6 onzas (170grms) de tuna en lata, sin agua o aceite

6 alcachofas marinadas

14 libra (125grms) de queso Brie en rebanadas delgadas

1.Precaliente la Prensa por 10 minutos.

2.Corte los rollos a la mitad y unte con la pasta de aceitunas. Rellene con tuna, alcachofas y queso.

3.Cocine hasta que estén calientes, crujientes y dorados, 8 minutos aproximadamente.

EMPAREDADOS CRUJIENTES DE PEZ ESPADA

Sirve a 2

12 libra (125grms) de filetes frescos de pez espada

2 cucharaditas (10ml) de aceite de oliva extra virgen

2 cucharadas de hierbas frescas en trozos (albahacar, cebollitas, tomillo y pepinillo)

12 cucharadita (2ml) paprika Sal y pimienta negra al gusto 1 pieza grande de focaccia

2 cucharadas (30ml) de mayonesa

4 rebanadas de tomate

2 cucharaditas de alcaparras sin agua

6 hojas de espinacas

1.Precaliente la Prensa por 10 minutos.

2.Unte los filetes de pescado con la mitad del aceite de olivo. Cubra los filetes con la mezcla de hierbas, paprika y sazónadores.

3.Caliente el aceite restante en un sartén. Fría el pescado hasta que se dore. Retire y escurra.

4.Corte la focaccia a la mitad para formar un emparedado y unte mayonesa. Rellene con el pescado, tomate, alcaparras y espinacas.

5.Cocine la focaccia hasta que esté caliente, crujiente y dorada, 5 minutos aproximadamente.

La Focaccia debe cortarse

a la mitad para que pueda

16

cocinarse en la Prensa.

17

Se puede reemplazar el queso Fontina por el Parmesano o Romano.

Page 19
Image 19
Breville SG820XL, SG620XL manual Baguette DE Proscuitto, Tuna Y Alcachofa, Pollo a LA Parilla Y Salsa DE Hierbas Frescas

SG820XL, SG620XL specifications

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