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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
28
Assembly page 28/32
Fax +32 2 359 95 50
Preparazione :
Tagliare a fettine le carote a e i porri.
Ritagliare due grandi fogli di alluminio, disporre la verdura su ogni foglio, coprire le trance di
salmone con le foglie di dragoncello.
Ricoprire di crema (3 cucchiai per parte).
Far cuocere per 20 min..
PETTO DI POLLO AI POMODORI (4 persone)
4 petti di pollo
2 pomodori
1 spicchio d’aglio
4 trance di formaggio Comté
800 g di patate
1 mazzetto di foglie di finocchio
Preparazione :
Tagliare i pomodori a fettine, tritare le foglie di finocchio e l’aglio.
Mettere le patate (dopo averle sbucciate e lavate), nel cestino inferiore della pentola a
vapore, e cospargere le foglie di finocchio tritate.
Mettere i petti di pollo asciugati nel cucinariso e questo nel cestino superiore della pentola a
vapore.
Mettere i pomodori e l’aglio, poi le trance di formaggio Comté sui petti di pollo.
Far cuocere per 35 min..
„CRÈME CARAMEL‟ (4 persone)
4 dl di latte
200 g di zucchero
3 uova
Vaniglia
Preparazione :
Mettere in una pentola 100 g di zucchero e un cucchiaio di acqua.
Preparare del zucchero caramellato. Spalmare il caramello sul fondo e intorno ai 4 tegamini.
Sbattere le uova con il resto dello zucchero, aggiungere il latte caldo e profumare con la
vaniglia.
Versare la crema nei tegamini, e coprirli con plastico alimentare.
Far cuocere per 20 min..
Lasciar raffreddare e sformare su un piatto.
BANANE SORPRESE (2 persone)
2 grosse banane
50 g di uvetta
1 cucchiaio di Grand Marnier
1 arancia
25 g di zucchero in polvere
28


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