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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.
26 TEAM DG 6 RECIPES - 051128
Assembly page 26/32
Fax +32 2 359 95 50
MISTO DI ASPARAGI ALLE UOVA (4 PERSONE)
200 g di punte di asparagi verdi
200 g di punte di asparagi bianchi
2 uova
2 cucchiai d’olio
1 cucchiaino di aceto
Cerfoglio tritato
Sale e pepe
Preparazione :
Disporre le punte di asparagi nel cestino e cuocerle a vapore per 15 min.
Cuocere le uova sode 30 min. con il vapore, rinfrescarli, togliere i gusci.
Fare una salsa agrodolce ed aggiungere le uova sode dopo averle schiacciate.
Disporre le due varietà di asparagi sui piatti, ed annaffiare con salsa agrodolce, cospargere di
cerfoglio tritato.
Servire.
CARCIOFI AL VAPORE (4 persone)
4 carciofi
1 dl di olio
3 cucchiai di aceto
2 cucchiaini di erbe aromatiche tritate
Sale e pepe
Preparazione :
Lavare i carciofi, disporli nel cestino e far cuocere a vapore per 40 min.
Mescolare olio, aceto, sale e pepe. Aggiungere le erbe aromatiche
Servire i carciofi tiepidi con la salsa all’agro.
ZUPPA DI PESCE (4 persone)
200 g di cozze nella loro conchiglia
200 g di calamari
200 g di filetti di pesce
4 gamberetti rosa non sgusciati
4 pomodori
1mazzetto di odori
1 cipolla
2 spicchi d’aglio
1 peperoncino
1 succo di un limone
150 ml di vino bianco secco
150 ml di acqua
Sale e pepe
26


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