Krups PG-7000 Manual Del Usuario página 31

S S
OUTHWESTERN PICY
B B P
LACK EAN ESTO
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.
B P
EEF ANINI WITH
• 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.
I G C
TALIAN RILLED HEESE
O
IL
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 oil appears bright
green.
• Strain oil through a fine sieve or cheesecloth
into a bowl, season with salt and black
pepper, and set aside.
• Preheat grill.
• Working on a flat, clean, and dry work
surface, lay out 6 slices of bread. Spread
roasted garlic on each slice of bread.
• Divide mozzarella cheese slices among the
6 slices of bread, layering evenly. Top with
sliced tomato and reserved basil leaves.
• Drizzle tomatoes with basil oil. Top each
stack with the remaining 6 slices of bread.
• Spread butter on top pieces, coating bread
evenly. Place sandwiches on grilling surface,
butter side down, then butter top side.
• Lower lid and cook for 5 minutes until
browned and crisp.
• Remove from heat, let rest for 3 minutes,
then slice in half and serve.
P B
ANINI WITH ASIL
31