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Tostiera Manuale di istruzioni
Toast con zucchine e scamorza
Ingredienti:
8 fette di pane integrale per toast | 1 zucchina media | 1 scamorza | q.b. sale | q.b. pepe | q.b.
olio | 1 spicchio aglio tritato | q.b. prezzemolo tritato
Preparazione:
• Spuntare una zucchina, tagliarla a nastri e grigliarli su entrambi i lati per qualche minuto.
• Condirli con sale, pepe e un trito di aglio e prezzemolo.
Ricavare dalla scamorza 8 dischetti e disporli 2 alla volta su 4 fette di pane alternandoli con
le zucchine.
• Chiudere i sandwich con altre fette di pancarré e farli tostare bene.
Toast Rustico con frittata
Ingredienti:
12 fette pane casereccio | 6 uova | 400 g funghi champignon freschi | 1 mazzetto prezzemolo |
6 fettine melanzane grigliate | 100 g funghetti sottovetro al naturale | olio d’oliva extra-vergine
| sale
Preparazione:
• Pulite gli champignon, lavateli rapidamente e affettateli. Fateli rosolare in una padella antiade-
rente con 2 cucchiai d’olio a amma vivace. Bastano cinque minuti. Mescolate spesso e salateli
al termine della cottura.
• Battete le uova in una ciotola con un pizzico di sale. Unite il prezzemolo tritato ne e aggiun-
gete i funghi rosolati.
• Scaldate un paio di cucchiai di olio in una padella molto larga, versate il composto e fate rap-
prendere bene la frittata da entrambi i lati. A ne cottura tagliatela in sei porzioni.
• Tostate il pane e farcite le fette con la frittata, le melanzane e i funghetti sgocciolati. Servite i
toast caldi.
Ricette
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