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Trilogy of bruschettas and ensaladilla

ingredients

servings

12

Octopus

1500 grams

Red wine

200 mL

Garlic

50 grams

Yellow peppers

2 unit

Green peppers

2 unit

Red peppers

2 unit

Olive oil

50 mL

Ham

300 grams

Wheat flour bread

500 grams

Cream cheese

200 grams

Chives

to taste

Pitted green olives

100 grams

Fresh cream

100 grams

Cherry tomatoes

200 grams

Asiago

200 grams

Rocket salad

200 grams

Strawberries

200 grams

Buffalo mozzarella DOP, from Campania

250 grams

Celery

50 grams

Onions

100 grams

Red tomatoes

2 unit

starters from Chile

Trilogy of bruschettas and ensaladilla

Trilogy of bruschettas and ensaladilla

with meat with gluten with fish with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Trilogy of bruschettas and ensaladilla

Typical Italian recipe.

Trilogy of bruschettas and ensaladilla step 1

step 1

For octopus: cook from cold water with mirepoix (a cut tomato, about 50 g of onion and celery) and red wine for 1 hour approx. Check that it is soft and cool with a little broth. Clean and cut.

Trilogy of bruschettas and ensaladilla step 2

step 2

Reserve and assemble on baguette bread previously toasted and with a bite.

Trilogy of bruschettas and ensaladilla step 3

step 3

For the peperonata: season the peppers with salt and pepper and olive oil. Wrap in metal paper and bake in the oven 180-200ºC for 30 min.

Trilogy of bruschettas and ensaladilla step 4

step 4

Then, remove the skin, peel, cut into julienne, rectify condiments, mix with sofrito and finely chopped herbs. Cool and use in cold.

Trilogy of bruschettas and ensaladilla step 5

step 5

To mount on baguette with untadura, on the sofrito, and to decorate with cheese biscuit.

Trilogy of bruschettas and ensaladilla step 6

step 6

Prosciutto: prepare roses or similar with ham and keep it smoothed to prevent it from drying out. To mount on baguette painted with untadura and to decorate with strawberries and culis of strawberry.

Trilogy of bruschettas and ensaladilla step 7

step 7

Untilling: In a mixing bowl add cream cheese, cream and seasonings. Grind and then add ciboulette (chives) and olives, both chopped. Paint baguette bread previously cut and baked.

Trilogy of bruschettas and ensaladilla step 8

step 8

Supplements: salad, cherry tomato, parmesan (biscuit) and fresh strawberries.

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