Las proporciones de esta receta son para 4 personas.Ingredientes:
1 baguette.
2 cucharadas de mostaza
1 bote pequeño de pimiento rojo.
1 bote pequeño de pimiento rojo.
1 bote pequeño de pepinillos.
8 olivas negras sin hueso.
1 tarrina de queso de untar
1 tarrina de queso de untar
2 huevos duros
1 diente de ajo pequeña
Preparación:
1 diente de ajo pequeña
Preparación:
Se vacía la baguette de casi toda la miga de pan y se reserva la baguette.
Por otro lado, se hace una pasta, con el queso y la mostaza,el pimiento rojo, los pepinillos, las aceitunas, los huevos, el ajo cortado muy pequeño.
Se rellena la baguette, se pone en la nevera 1 hora envuelta en papel film, para que el relleno compacte y después se corta en rodajas que parecerán sushi.
Vino recomendado:
Un rosado tipo, Cresta Rosa del Empordá, Cataluña, o un Protos Rosado de la Ribera del Duero.
Servir entre, 6-8 grados.
Servir entre, 6-8 grados.
Consejos y comentarios:
Se puede hacer con cualquier tipo de pan en barra. Si lo hacemos con pan de cereales, queda espectacular.
El relleno puede ser muy variado, con atún escabechado, salmón marinado, queso manchego, aguacate, tortilla, queso azul, pechuga de pollo, verduras, frutos secos, etc.
Dependiendo del relleno pondremos un vino u otro, yo he puesto rosado, porque va bien con casi todos los posibles rellenos.
The proportions of this recipe are for 4 people.
Ingredients:
1 baguette
2 tablespoons of mustard
1 small pot of red pepper
1 small jar of pickles.
8 black olives without bone.
1 tub of cheese spread
2 hard boiled eggs
1 small garlic clove
Preparation:
The baguette is emptied of almost all the breadcrumbs and the baguette is reserved.
On the other hand, make a paste, with cheese and mustard, red pepper, pickles, olives, eggs, garlic cut very small.
The baguette is filled, put in the refrigerator for 1 hour wrapped in plastic wrap, so that the filling is compacted and then cut into slices that look like sushi.
Recommended wine:
A pink type, Cresta Rosa del Empordá, Catalonia, or a Protos Rosado de la Ribera del Duero.
Serve between, 6-8 degrees.
Tips and comments:
It can be done with any type of bread stick. If we do it with cereal bread, it is spectacular.
The filling can be very varied, with pickled tuna, marinated salmon, Manchego cheese, avocado, tortilla, blue cheese, chicken breast, vegetables, nuts, etc.
Depending on the filling we will put one wine or another, I have put pink, because it goes well with almost all possible fillings.
The proportions of this recipe are for 4 people.
Ingredients:
1 baguette
2 tablespoons of mustard
1 small pot of red pepper
1 small jar of pickles.
8 black olives without bone.
1 tub of cheese spread
2 hard boiled eggs
1 small garlic clove
Preparation:
The baguette is emptied of almost all the breadcrumbs and the baguette is reserved.
On the other hand, make a paste, with cheese and mustard, red pepper, pickles, olives, eggs, garlic cut very small.
The baguette is filled, put in the refrigerator for 1 hour wrapped in plastic wrap, so that the filling is compacted and then cut into slices that look like sushi.
Recommended wine:
A pink type, Cresta Rosa del Empordá, Catalonia, or a Protos Rosado de la Ribera del Duero.
Serve between, 6-8 degrees.
Tips and comments:
It can be done with any type of bread stick. If we do it with cereal bread, it is spectacular.
The filling can be very varied, with pickled tuna, marinated salmon, Manchego cheese, avocado, tortilla, blue cheese, chicken breast, vegetables, nuts, etc.
Depending on the filling we will put one wine or another, I have put pink, because it goes well with almost all possible fillings.
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