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87
SALSE FREDDE PER ANTIPASTI
Per 4 persone
4 cucchiai di formaggio
cremoso magro
(o yogurt cremoso naturale)
1 cucchiaio di tonno
al naturale
1
/2 scalogno
1 ciuffo di prezzemolo
3 fili di erba cipollina
sale e pepe q.b.
Introdurre lo scalogno, il prezzemolo e l’erba
cipollina nella bacinella e dare 2/3 impulsi.
Aggiungere il tonno, il formaggio, il sale e il pepe
e frullare per 10 secondi.
Una salsa leggera per accompagnare le verdure
crude.
Salsa tonnata “Light”
Preparazione: 5 minuti
Per 4 persone
10 cl di panna fresca liquida
succo di 1 lime
2 cucchiai di latte di cocco
2 gocce di Tabasco
®
sale e pepe q.b.
Mettere tutti gli ingredienti nella bacinella e dare
3/4 impulsi.
Un tocco esotico per accompagnare antipasti a
base di pesce.
Salsa delle Antille
Preparazione: 5 minuti
Per 4 persone
4 peperoncini verdi
1
/4 di cipolla
1 ciuffo di coriandolo
1 ciuffo di prezzemolo
2 cucchiai di succo di limone
2 cucchiai di olio d’oliva
3 cucchiaini di aceto
1 cucchiaino di sale grosso
Aprire i peperoncini, togliere i semi e tagliarli
a pezzi di 2 cm. Introdurli nella bacinella con la
cipolla, il coriandolo e il prezzemolo. Dare 4/5
impulsi. Aggiungere gli altri ingredienti e far girare
in continuo per circa 30 secondi.
Questa salsa cilena, molto piccante, può accom-
pagnare pesci, carni o verdure. Se avete paura
che sia troppo forte, utilizzate peperoncini dolci!
Salsa piccante sudamericana
Preparazione: 7 minuti
89


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