50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
STEAMED SALMON, BROCCOLI, ANCHOVIES AND ALMOND MILK
Antipasto
Squid skewers, green breadcrumbs and crispy mediterranean vegetables
Ingredients
- Cleaned baby squid 32
- Breadcrumbs 40 g
- Fresh parsley 15 g
- Fresh garlic 0,5 g
- Oil 20 g
- Salt to taste
- Courgettes 60 g
- Mixed cherry tomatoes 100 g
- Red pepper 1
- Taggiasche olives 15 g
- Clove of garlic 1 clove
- Aromatic herbs to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Cooking time:
23 min
Number of person:
4
Difficulty:
Medium
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Diet:
From the world:
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Method
Wash the baby squid well and stick them on a metal or wooden stick.
Mix the bread with the rest of the ingredients in a blender to obtain a nice green breadcrumbs.
Place the skewers on the glass baking tray and sprinkle with the panure and add a drizzle of oil.
Select the humidified ventilated grill and set the temperature to 200°.
Bake for 8 minutes.
Light caponata
Clean the vegetables and cut them as desired, season with the rest of the ingredients and mix well.
Place everything on the enamelled tray.
Bake at 190° with 60% steam for 15 minutes.
Place the skewers on the plate and serve with the vegetables.
SEE ALSO
CHOCOLATE CUPCAKE WITH A DRIPPING HEART AND RASPBERRY COULIS
CHRISTMAS HOLIDAY MENU
