Читать книгу Summer Kitchen - Bernhard Long - Страница 4

Ingredients for 4-6 meals

2 cans so the 425 milliliters) large white beans

1 small (so to the. 200 grams) fennel bulb

1 red and yellow pepper

2 red onions

1 small head Lollo Bionda Salad

2 bunches arugula

150 grams of whole milk yogurt

120 grams of salad mayonnaise

Salt and freshly ground pepper

250 grams of mozzarella cheese

4 sprigs of sage

10 thin slices prosciutto

7 tablespoons of olive oil

4 tablespoons white balsamic vinegar

1 pinch of sugar

kitchen paper

The preparation sequence

give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.

clean salad, clean water, plucking small and let dry thoroughly. clean rocket in water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. allow to dry mozzarella and chop small.

clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of sage it distribute it put the other slices.

Each chop ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side as to the fact that. sauté 1 minute. leave to dry on kitchen paper.

Vinegar with salt, pepper and sugar whisk. 5 tablespoons oil embezzled in a thin stream. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.

With the rocket sauce a few splashes cause it and with ham chips and bring to the table. Serve with bread.