nuestras recetas 10

Pescadilla con jamón Kilo y medio de pescadilla • 1 pimiento verde • 1 calabacín • 1 cebolla • aceite de oliva • 400 gramos de jamón York • hierbas aromáticas • sal y pimienta • 1 pimiento rojo 1. Precalentar el horno a 180º C. Lavar, secar y cortar en trozos los pimientos, el calabacín y la cebolla. Poner una sartén al fuego con la verdura y pochar unos minutos hasta que quede blanda. Retirar y escurrir de aceite y jugos. Reservar. 2. Pedir al pescadero que abra la pescadilla a lo largo y quite la espina, la cabeza y la cola. Salpimentar y poner entre los lomos de la pescadilla las verduras pochadas. Envolver la pescadilla con las láminas de jamón y atar con un cordel. 3. Pintar con aceite de oliva…

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Diez Minutos (Digital) - 1 Issue, 3667

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