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94
PER L’APERITIVO
Per 4 persone
250 g di olive nere o verdi
snocciolate
2 acciughe sott’olio
1 cucchiaio di capperi
1 cucchiaino di senape
succo di 1 limone
10 cl di olio d’oliva
pepe
Mettere tutti gli ingredienti nella bacinella del Micro
tranne l’olio d’oliva. Frullare fino a che non si ottiene
una salsa cremosa (circa 30 secondi). Far funzionare
l’apparecchio in continuo per 10 - 20 secondi e
versare l’olio a filo dal foro per i liquidi del coperchio
fino al totale assorbimento dell’olio.
Deliziosa su fette di pane tostato.
Tapenade (salsa alle olive)
Preparazione: 5 minuti
Per 4 persone
1 grande tazza di maionese
all’olio d’oliva
1 peperone rosso
1 pomodoro
1 spicchio d’aglio
1 cucchiainio di concentrato
di pomodoro
5 ciuffi di basilico
1 pizzico di zucchero
sale e pepe q.b.
Passate i peperoni sotto il grill del forno per circa
15 minuti, girandoli di tanto in tanto. Nel frattempo
preparare la maionese (vedere pagina 82) con
olio d’oliva e metterla da parte nella bacinella del
Micro. Togliere pelle e semi dei peperoni e tagliarli
a pezzi. Mettere per alcuni secondi il pomodoro in
acqua bollente, spellarlo, togliere i semi e tagliarlo
a tocchetti. Tagliare in quattro pezzi lo spicchio
d’aglio. Lavare e staccare le foglie del basilico.
Incorporare tutti gli ingredienti alla maionese e
dare 2/3 impulsi, poi frullare per circa 1 minuto in
continuo.
Servire con chips di mais e verdure crude.
Salsa al pomodoro e peperoni
• Preparazione: 15 minuti • Cottura: 15 minuti
96


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