Saturday, May 21, 2011

Gobbetti salmon and endive

Serves: 4 people Difficulty ': Easy Preparation time: 35 minutes INGREDIENTS 300g. gobbetti of 250gr. escarole 100gr. smoked salmon 1 small onion 4 tablespoons extra virgin olive oil 200gr. 1 cup of shelled peas salt pepper Gin PROCEEDINGS -------------------------- Cut the endive into thin strips, wash and dry, cut into strips salmon.

Clean the onion by removing outer leaves and roots, wash and thinly slice the white part only. Do brown the onion in a large pan with oil, add the peas, cook for about 5 minutes, stirring with a wooden spoon, add the salmon and, after a few seconds, the Gin. Let it evaporate, add the escarole, salt and cook for 10 minutes.

Gobbetti Boil in plenty of boiling salted water and drain them keeping them wet, put them in the pan of sauce. Put the pan back on medium heat and stir in the preparation for 1-2 minutes, sprinkle with a generous grinding of pepper and serve. COUNCIL When buying smoked salmon, always check the packaging, you must 'keep it in the freezer more' than two months.

Taste and smell good the salmon before serving and toss that if you have an unpleasant odor and acid. So 'if and' slimy unnaturally.

No comments:

Post a Comment