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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
18
Assembly page 18/32
Fax +32 2 359 95 50
REVUELTO DE ESPARRAGOS (4 personas)
200gr. puntas de espárragos verdes
200gr. Puntas de espárragos blancos
2 huevos
2 cucharadas de aceite
1 cucharada a café de vinagre
Perejil picado
Sal y pimienta
Preparación:
Coloque las puntas de los espárragos en el cesta y cuézalos al vapor durante 15mn
Cueza los huevos hasta que estén duros, al vapor 30mn, cando estén listos retírelos
déjelos enfriar y quíteles la cáscara.
Hacer una vinagreta con el aceite el vinagre e incorpore los huevos duros triturados.
Ponga las dos variedades de espárragos en el plato, y eche encima la vinagreta, decore
después con el perejil picado.
Listos para servir.
ALCACHOFAS AL VAPOR (4 personas)
4 alcachofas
1 dl de aceite
3 cucharadas de vinagre
2 cucharadas de finas hiervas picadas
Sal y pimienta
Preparación:
Lave las alcachofas, póngalas en una cesta y déjelas cocer al vapor durante 40mn.
Bata el aceite con el vinagre, sal y pimienta, y añada las finas hiervas.
Sirva la alcachofas templadas con la vinagreta
SOPA DEL MAR (4 personas)
200 g de mejillones en su concha
200 g de calamares
200 g de filete de pescado
4u gambas sin pelar
4 tomates
1 ramillete (puerro, laurel, perejil ,tomillo..)
1 cebolla
2 dientes de ajo
1 pimiento
1 jugo de limón
150 ml de vino blanco seco
150ml de agua
Sal y pimienta
18


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