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1. Tagliare la cipolla in 4 e metterla nella mini bacinella. Dare tre impulsi.
2. Avviare l’apparecchio. Aggiungere gli avocadi sbucciati e tagliati a pezzi grossi
dall’apertura del coperchio, il succo del lime, la panna, qualche goccia di Tabasco
®
e un filo di olio di oliva.
3. Frullare per circa 1 minuto fino a che non si ottiene una crema
omogenea. Aggiungere sale e pepe a piacimento.
Consigli del cuoco: per finire potete aggiungere cubetti di
pomodoro.
SALSE E APERITIVI
Guacamole
Preparazione: 5 min
2 avocadi maturi
1 cucchiaio di panna densa
1 cipolla piccola (o cipollotto)
Succo di 1 lime
Tabasco
®
, olio di oliva
Sale e pepe
Per 1 tazza
1. Assorbire l’olio delle acciughe con uno scottex. Mettere a bagno il pan carré nel latte
e tirarlo fuori.
2. Mettere nella mini bacinella le acciughe, il pane, gli spicchi d’aglio, l’aceto e il pepe.
3. Avviare l’apparecchio per circa 30 secondi fino a che non si ottiene una crema. Aprire il
coperchio e aggiungere la panna, far girare fino al completo assorbimento della panna.
Consigli del cuoco: per accompagnare le verdure crude.
Anchoïade
Preparazione: 10 min
200 g di acciughe all’olio di oliva
160 g di panna acida fresca
2 spicchi di aglio
1 fetta di pan carré
1 cucchiaino di aceto balsamico
Latte e pepe
Per 1 tazza
88
90


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