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149
AUTUNNO
Per 6 persone
6 cespi d’insalata belga
½ finocchio
250 g de salmone affumica-
to
250 g di formaggio di
capra
1 arancia
aceto di mele
olio di oliva
Lavare i cespi d’insalata rapidamente sotto l’acqua,
togliere le foglie rovinate e il centro della base facen-
do un cono all’interno con un coltello appuntito (per
togliere il sapore amaro).
Con il tagliaverdure tagliare a fettine l’insalata con la
lama da 4 mm e il finocchio con la lama da 2 mm.
Disporli su un piatto.
Tagliare il salmone e il formaggio di capra a pezzet-
ti e disporli sopra l’insalata.
Spremere l’arancia con lo spremiagrumi e aggiun-
gere al succo l’aceto di mele e l’olio di oliva.
Condire l’insalata con questa salsa.
Insalata belga, finocchio
e vinaigrette all’arancia
Preparazione: 5 min.
4-mm 2-mm
Per 6 persone
8 mele medie
3 uova
2 bicchieri* di farina
1 bicchiere di avena
1 1/2 bicchiere di zucchero
1 bicchiere di olio
1 bustina di lievito
1 pizzico di cannella
Zucchero a velo
*1 bicchiere = 200 ml
Togliere il picciolo e i semi delle mele. Passarle nella
centrifuga. Bere il succo o trasformalo in sorbetto.
Preriscaldare il forno a 180°C (termostato 6).
Recuperare tutta la polpa rimasta nel cestello.
Aggiungere tutti gli ingredienti lasciando per ultima
la farina. Mescolare bene (l’impasto risulterà un po’
elastico). Imburrare uno stampo e versare l’impasto.
Lisciare la superficie e mettere in forno per circa 30
minuti.
Far raffreddare e spolverare con lo zucchero a velo
e la cannella.
Si ricicla tutto ed è pure buono!
Green cake
Preparazione: 5 min. • Cottura: 30 min.
150


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