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RECETAS
103
Alemania
BROCHETAS MIXTAS DE CARNE
Bunte Fleischspieße
Tiempo total de cocción: 14-17 minutos
Utensilios: Nivel superior
3 pinchos de madera
(unos 20-25 cm de longitud)
Ingredientes
300 g de filete de cerdo
75 g de jamón
1-2 cebollas (75 g) en cuartos
3 tomates (250 g) en cuartos
1/2 pimiento verde (75 g), en 8 secciones
3
CuSop
de aceite
4 Cdta. de pimentón
sal
1 Cdta. de pimienta de Cayena
1 Cdta. de salsa Worcester
1. Cortar la carne y el jamón en dados de unos 2 a
3 cm de tamaño.
2. Colocar alternando la carne y las hortalizas en
los cuatro pinchos de madera.
3. Mezclar removiendo el aceite con los
condimentos y untar los pinchos con la mezcla.
Colocar los pinchos en el nivel superior y asarlos.
1. 7-9 min. /
Voltear los pinchos.
2. 7-8 min. /
España
JAMÓN RELLENO
Tiempo total de cocción:18-23
1
/
2
minutos
Utensilios: fuente con tapa (volumen 2 l)
fuente llana ovalada con tapa (longitud: unos 26 cm)
Ingredientes
125 g de espinaca, sin tallos
125 g de requesón, 20 % de mat. grasa
40 g de queso suizo rallado
Pimienta
Pimentón
6 lonjas de jamón cocido (300 g)
125 ml de agua
125 ml de nata
2 CuSop de harina (20 g)
2 CuSop mantequilla o margarina (20 g)
1 Cdta. de mantequilla o margarina para untar
el molde
Sugerencia:
También puede emplear la salsa bechamel
disponible en el mercado.
1. Cortar la espinaca finamente y mezclarla con el
requesón y el queso suizo, condimentar a gusto.
2. Colocar en cada lonja de jamón cocido una
cucharada sopera de relleno y enrollar. Fijar los
rollitos con pinchos de madera.
3. Preparar una salsa bechamel. Para ello poner el
líquido en la fuente, tapar y calentar.
3-4 min. 800 W
Amasar la mantequilla con la harina, poner en el
líquido y remover con el batidor de mano hasta
obtener una mezcla homogénea. Tapar, darle un
hervor y dejar espesar.
1-1
1
/
2
min. 800 W
Revolver y condimentar.
4. Verter la salsa en el molde untado, colocar los
rollitos, tapar y cocer.
1. 7-10 min. 800 W
2. 4-5 min. /
Dejar reposar los rollitos de jamón durante 2
minutos, una vez terminada la cocción.
11. R-613 Spanish Cook Book 10/02/2000 14:47 Page 103
107


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