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SilverCrest SHFD 1650 B1
Italiano - 61
Bocconcini di pasta sfoglia
Ingredienti:
200 g pasta sfoglia (congelata o dal reparto frigo)
Ripieno a piacere
2 cucchiai latte
Preriscaldare la friggitrice ad aria calda a 200 °C.
Tagliare la sfoglia in 16 quadrati di 5 x 5 cm e guarnire ogni quadrato con un cucchiaino colmo di
ripieno.
Piegare i quadrati a triangolo, inumidendo i bordi con un poco d'acqua. Chiudere bene i bordi con
una forchetta.
Collocare 8 bocconcini nel cestello (3) e spennellarli con il latte. Inserire la vaschetta (4) con il
cestello (3) nella friggitrice ad aria calda e impostare il timer (16) su 10 minuti. Cuocere i
bocconcini fino a farli dorare.
Cuocere i rimanenti bocconcini nello stesso modo. Servire i bocconcini di pasta sfoglia su un piatto
di portata.
Idee per il ripieno
- Ricotta e prosciutto:
mescolare 50 g ricotta con
25 g prosciutto tagliato fine e
pepe macinato fresco.
- Ricotta e salmone:
mescolare 50 g ricotta con
25 g salmone affumicato e
1 cucchiaio di erba cipollina tagliata fine.
- Formaggio e cipollotto:
mescolare 75 g formaggio grattugiato (gouda, cheddar o gruviera) con
del cipollotto tagliato sottile.
- Gamberetti e aneto:
mescolare 75 g gamberetti rosa tagliati con
1 cucchiaio di aneto tagliato fine e
½ cucchiaio di succo di limone.
- Peperone e salame:
mescolare 50 g di salame tagliato a striscioline con
un mezzo peperone rosso, tagliato a dadini e
1 cucchiaio di
origano fresco tagliato fine.
63


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