icon wip WORK IN PROGRESS - PLEASE BE PATIENTicon wip

The english translation of the whole website is on the way. We apologize for the issues, the lack of contents and the weird italian words you might happen to read from time to time. Consider This email address is being protected from spambots. You need JavaScript enabled to view it. with this task or visit the italian version for the complete website experience.

Antipasto freddo di cinghiale

3.0/5 rating (1 votes)
  • Pronto in: 15
  • Coperti: 4
  • Complessit√†: molto facile
Antipasto freddo di cinghiale

Ingredienti

  • Filetto di cinghiale affettato - 200gr
  • Olio extravergine di oliva - qb
  • Rucola - 200 gr
  • Pomodorini - una manciata
  • Sale - qb
  • Pepe - qb

Preparazione

  1. Tagliare il cinghiale in fettine sottilissime ed adagiarle sopra un vassoio per poi ricoprire il tutto con la rucola ed i pomodorini tagliati.

  2. Condire con olio extra vergine d'oliva, sale e pepe e servire accompagnato con un buon vino rosso e delle fette di pane toscano senza sale.

  • No comments found

Leave your comments

0 / 300 Character restriction
Your text should be in between 20-300 characters
terms and condition.

Butterodargento.it - Copyright © 1999-2012 by Federico Stango - Content rights to the respective owners. All other rights reserved.