Krups PG70 Manual De Instrucciones página 54

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Southwestern Spicy Beef Panini with Black Bean Pesto
Makes 4 sandwiches
2 tbsp olive oil, 450 g thinly sliced shaved beef sirloin, 1 thinly sliced small
red onion, 1 tbsp chopped fresh garlic, chopped (to taste) Parsley,
1 1/2 tbsp chili-garlic sauce (can be found in Asian markets or the Asian
section of your local grocery store), 8 slices of wholemeal bread or other
solid bread, 1 thinly sliced roasted red pepper, 170 g of Dutch cheese
(Edam type)
Black Bean Pesto:
2 tbsp minced garlic, 2 seeded and minced Serrano or Jalapeno chilies,
1 (400 g) rinsed and drained can black beans, 1 tbsp rice vinegar, 2 tbsp
olive oil, 2 tbsp chopped fresh parsley, 1 chopped green onion, 1 tbsp
ground cumin, 3 drops Mexican chipotle pepper sauce (Tabasco brand is
good quality) or chilli sauce
Heat olive oil in a medium sauté pan over medium-high heat. Sauté beef,
red onion, garlic and red pepper for about 3 minutes. Add chili-garlic sauce
and continue cooking for an additional 4 minutes, until beef is cooked
through. Add chopped parsley and season with salt and pepper. Remove
from heat, set aide. Preheat grill. Working on a flat, clean, and dry surface,
lay out 4 slices of bread. Spread each slice with black bean pesto, top with
beef mixture, roasted red pepper, and shredded Dutch cheese (Edam type);
finish with remaining slice of bread. Spread butter evenly over top
slices.Place sandwich on grilling surface, butter side down, butter top side.
And cook for 5 minutes until browned and crisp. Remove from heat, let rest
for 3 minutes, then slice in half and serve.
For the black bean pesto:
Use a food processor bowl fitted with the blade attachment, add all the
ingredients. Process until ingredients are chopped and well combined.
Remove and set aside.
Italian Grilled Cheese Panini with Basil Oil
Makes 6 sandwiches
100 g blanched packet fresh basil leaves, plus 24 additional leaves (not
blanched), 235 ml extra-virgin olive oil, salt, coarse ground black pepper,
6 panini bread, sliced about 1 cm thick, 2 cloves roasted garlic, 450 g
buffalo mozzarella cheese, cut into 18 slices, butter at room temperature.
In the bowl of a food processor fitted with the blade attachment, place the
blanched basil and olive oil. Blend on high until all the basil is chopped and
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