Risotto mare e monti
3 recipes
Trilogy of bruschettas and ensaladilla
ingredients
servings
12
Octopus
1500 oz
Red wine
200 fl oz
Garlic
50 oz
Yellow peppers
2 unit
Green peppers
2 unit
Red peppers
2 unit
Olive oil
50 fl oz
Ham
300 oz
Wheat flour bread
500 oz
Cream cheese
200 oz
Chives
to taste
Pitted green olives
100 oz
Fresh cream
100 oz
Cherry tomatoes
200 oz
Asiago
200 oz
Rocket salad
200 oz
Strawberries
200 oz
Buffalo mozzarella DOP, from Campania
250 oz
Celery
50 oz
Onions
100 oz
Red tomatoes
2 unit
starters from Chile
Trilogy of bruschettas and ensaladilla
Trilogy of bruschettas and ensaladilla
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Typical Italian recipe.
preparation
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.
step 2
Reserve and assemble on baguette bread previously toasted and with a bite.
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.
step 4
Then, remove the skin, peel, cut into julienne, rectify condiments, mix with sofrito and finely chopped herbs. Cool and use in cold.
step 5
To mount on baguette with untadura, on the sofrito, and to decorate with cheese biscuit.
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.
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.
step 8
Supplements: salad, cherry tomato, parmesan (biscuit) and fresh strawberries.
