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1. Lavare le verdure. Spelare le carote e le rape.
2. Nella bacinella media con il disco per julienne oppure il disco per grattuggiare
da 4 mm, grattugiare le zucchine, le carote e le rape separatamente.
Posizionarle orizzontalmente nella tramoggia.
3. Mettere il disco per affettare da 2 mm e tagliare i peperoni e il limone. Mettere
da parte il limone.
4. Far saltare le verdure in padella con un po’ di olio di oliva per 5 minuti, salare
e pepare.
5. Sulla carta da forno disporre le verdure. Mettere sopra i filetti di nasello.
Aggiungere un po’ di vino bianco, l’aneto e 1 rondella di limone.
6. Salare e pepare.
7. Chiudere il cartoccio come una caramella con dello spago da cucina.
8. Mettere in forno a 180°C (termostato 6) per 20-25 min. Verificare la cottura a
seconda delle dimensioni dei filetti e delle verdure.
9. Aprire i cartocci subito prima di servirli.
Consigli del cuoco: potete anche utilizzare salmone, persico...
Nasello al cartoccio
con julienne di verdure
NUMERO DI PERSONE
2 4-6 6-8 8 ed oltre
ROBOT
3200 3200 4200 5200/Pâtissier
PREPARAZIONE
30 min 30 min 35 min 35 min
COTTURA
25 min 25 min 25 min 25 min
MATERIALE
Spago da cucina, Carta da forno
Filetti di nasello
2468
Zucchine
1234
Carote
2356
Rape
2356
Peperoni rossi
1234
Vino bianco
60 ml 100 ml 150 ml 200 ml
Limone
1111
Rametti di aneto
2468
Olio di oliva, sale e pepe
R4
E2
PIATTI
112


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