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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.
27 TEAM DG 6 RECIPES - 051128
Assembly page 27/32
Fax +32 2 359 95 50
Preparazione :
Tagliare i pomodori a dadi.
Tritare aglio e cipolla.
Nel cucinariso, versare l’acqua, il vino bianco e il succo di limone, aggiungere il mazzetto, i
pomodori e il peperoncino, salare e pepare.
Inserire il cucinariso nel cestino inferiore e far cuocere per 20 minuti.
Tagliare i filetti di pesce a dadi, i calamari a fettine.
Nel secondo cestino, mettere i dadi di pesce, i calamari, le cozze e i gamberetti.
Sostituire il cestino che contiene il brodo con il secondo cestino con il pesce, mettere il cestino
con il brodo al di sopra e far cuocere il tutto per 25 minuti.
POMODORI RIPIENI DI SPINACI (4 persone)
4 pomodori grossi
200 g di spinaci freschi
1 cucchiaio di formaggio bianco
1 uovo
Noce moscata
Preparazione :
Fare cuocere gli spinaci con il vapore per 10 min.. Farli sgocciolare e tritarli.
Tagliare la parte superiore di ogni pomodoro, vuotar e salare l’interno.
Frullare l’uovo con il formaggio bianco. Aggiungere spinaci, sale, pepe e noce moscata.
Riempire i pomodori. Riporre la parte tagliata.
Disporre i pomodori ripieni nel cestino e far cuocere 20 min. con il vapore.
Servire caldo.
TROTE AL BLU (2 persone)
2 trote
1 limone
Prezzemolo
Preparazione :
Vuotare e pulire le trote, metterle nel cestino.
Cospargerle di succo di limone ed aggiungere il prezzemolo tritato fine.
Far cuocere per 20 min..
SALMONE AL CARTOCCIO CON VERDURA (2 persone)
2 trance di salmone
2 carote
1 porro
12 foglie di dragoncello
6 cucchiai di crema liquida
Sale e pepe
27


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