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Salud, Belleza y más

General

Milhojas a la provenzal


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LastScan

Fuente de imagen: Revista Lecturas

Ingredientes (4 personas):

-2 pimientos verdes.

-2 pimientos rojos.

-3 bolas de mozzarella.

-8 anchoas en aceite.

-2 cucharadas de olivada (paté de aceitunas).

-2 ramitas de tomillo.

-6 cucharadas de aceite de oliva.

-Pimienta.

Preparación:

Retirar las hojitas del tomillo y picarlas, mezclarlas en un bol con 4 cucharadas de aceite de oliva y reservar.

Lavar los pimientos y secarlos con papel absorbente de cocina. Cortar un poco la parte inferior para que se puedan aguantar de pie en los platos y cortarlos en rodajas gruesas. Eliminar las semillas y los filamentos blancos.

Escurrir las anchoas de su aceite de conservación y desmenuzarlas groseramente con un tenedor agregando un poco de aceite.

Dejar escurrir las bolas de mozzarella en un colador y cortarlas en rodajas del mismo grosor que las de pimiento. Untar la mitad de las rodajas con la olivada y el resto con las anchoas. Espolvorear con una pizca de pimienta.

Preparar los milhojas directamente en los platos. Recomponer los pimientos alternando los distintos colores de las rodajas y los trozos de mozzarella, y regando cada capa con un poco del aceite aromatizado al tomillo. Reservar los milhojas en el frigorífico hasta el momento de servir.

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