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GUANCE DI RANA PESCATRICE CON ALBICOCCHE SECCHE
24 guance di rana pescatrice tagliate
24 grandi albicocche secche
15 cl di olio d’oliva
1/2 limone sotto sale
1/2 mazzetto di coriandolo fresco
1 cucchiaino di tapenade verde
6 rametti di rosmarino sfogliati
2 cipolle rosse, tagliate a petali
12 piccole foglie di alloro
Sale e pepe macinato
• Mescolare l’olio di oliva, il limone intero, le foglie di coriandolo e la tapenade.
• Marinare le guance di rana pescatrice e le albicocche nella preparazione per 2 ore.
Inlzare su ogni ramo di rosmarino 5 guance di rana pescatrice, alternare con le albicocche e i petali
di cipolla rossa.
• Inserire una foglia di alloro su ciascun lato.
• Accendere l’unità e preriscaldare le due piastre.
• Posizionare gli spiedini sulle piastre e cuocere per 3 minuti su ogni lato.
• Condire durante la cottura.
PATATE CROCCANTI
4 grandi patate (Manon)
10 cl di olio di girasole
1 cucchiaio di pangrattato
2 cucchiai di paprica dolce
1 cucchiaio di purea di aglio
2 cucchiai di scalogni in polvere
1 cucchiaio di fecola di patate
2 cucchiai di timo essiccato
Sale e pepe
Tagliare le patate in quarti, Lavarle in acqua tiepida e asciugarle in un panno.
• In una ciotola, mescolare i quarti di patate con 5 cl di olio.
Cospargere i quarti con una miscela di pangrattato, paprica, aglio, scalogno, timo e fecola. Mettere
da parte per 5 minuti.
Accendere l’unità e preriscaldare la piastra plancha. Appoggiare le patate sulla plancha unta con il
resto dell’olio.
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