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gennarino.org Visita il nuovo sito di gennarino.org! 2009-07-01T21:31:20+02:00 http://gennarino.org/forum/feed.php?f=15&t=15146 2009-07-01T21:31:20+02:00 2009-07-01T21:31:20+02:00 http://gennarino.org/forum/viewtopic.php?t=15146&p=172760#p172760 <![CDATA[Re: Millefoglie di pane carasau]]> grazie Primavera :)

Statistiche: Inviato da Dony — 01/07/2009, 21:31


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2009-07-01T07:44:33+02:00 2009-07-01T07:44:33+02:00 http://gennarino.org/forum/viewtopic.php?t=15146&p=172675#p172675 <![CDATA[Millefoglie di pane carasau]]> E' una buona soluzione anche per un pic nic o per il pranzo in ufficio.
La ricetta è tratta da: Viviana Lapertosa: Finger food ed Gambero Rosso

Millefoglie di pane carasau

INGREDIENTI
per 12 triangoli di millefoglie
PREPARAZIONE 10 minuti
COTTURA 5 minuti
1 confezione di pane carasau; 500 g di pomodori San Marzano maturi; 2-3 zucchine; 100 g di pecorino sardo da tavola;1 mozzarella; origano fresco; basilico; pepe;olio extravergine d'oliva
LAVARE e spuntare le zucchine e passarle con la grattugia a fori larghi ottenendo una julienne grossolana. Condire le zucchine con un filo d'olio, il basilico spezzettato con le mani, un pizzico di sale e una macinata di pepe. Tagliare a filetti i pomodori e privarli dei semi. Asciugarli con carta da cucina e condirli con sale, olio e origano. Tagliare a filetti la mozzarella e metterla a scolare, sempre con l'attrezzo a fori larghi, grattugiare il pecorino. Comporre la millefoglie alternando su una teglia foderata di carta da forno: un filo d'olio, un foglio di pane carasau, i pomodori a filetti, le zucchine grattugiate, la mozzarella, l'origano, il pecorino, ancora un filo d'olio, continuando per 4-5 strati fino ad esaurimento degli ingredienti. Infornare per 10 minuti a 180°C, finché i formaggi saranno fusi e gratinati. Togliere dal forno, lasciar intiepidire e con un coltello affilato tagliare la millefoglie in 6 spicchi. Servire subito.
millefoglie pane 3.jpg

Statistiche: Inviato da Primavera — 01/07/2009, 7:44


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