Aquí tienes la receta para hacer unas deliciosas Tostas de Bacalao y Alioli con Pesto Mediterráneo:

Ingredientes:

  • 1 bote de Pesto Mediterráneo
  • 4 o 5 rebanadas de pan de pueblo
  • 1 huevo
  • 1 diente de ajo
  • Aceite de oliva
  • 200 g de bacalao desalado

Preparación:

  1. Tuesta las rebanadas de pan en el gratinador o en una tostadora hasta que estén doradas y crujientes.
  2. Prepara una mayonesa espesa haciendo un alioli con el huevo, el diente de ajo y el aceite de oliva. Para ello, coloca el huevo y el ajo en una batidora, y comienza a batir mientras añades lentamente el aceite de oliva hasta obtener una mayonesa espesa. Añade sal al gusto.
  3. Desmiga el bacalao desalado y mézclalo con el Pesto Mediterráneo.
  4. Reparte la mezcla de bacalao y Pesto Mediterráneo sobre las rebanadas de pan tostado.
  5. Cubre la mezcla con una capa fina de alioli (mayonesa espesa con ajo).
  6. Lleva las tostas al horno fuerte hasta que se doren y estén bien calientes.
  7. ¡Listo! Ahora puedes disfrutar de estas Tostas de Bacalao y Alioli con Pesto Mediterráneo, una deliciosa combinación de sabores. ¡Buen provecho!

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Toast with pesto and cod with garlic sauce:

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Cod and garlic sauce toast with Mediterranean Pesto

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Ingredients

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1 pot of Pesto Mediterraneo

4 or 5 slices of village bread

1 egg

1 clove garlic

Olive oil

200 g of desalted cod

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Preparation

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  1. Toast the slices of bread in the grill or in a toaster.
  2. Prepare a thick mayonnaise with the egg, garlic and oil.
  3. Crumble the cod and mix it with the Pesto Mediterraneo; spread it on slices of bread, cover it with a thin layer of garlic sauce and leave it to bake until golden brown.

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Aquí tienes la receta para hacer unos deliciosos Volcanes de Hojaldre Rellenos de Pesto Mediterráneo:

Ingredientes:

Preparación:

  1. Para dar forma a los volcanes, estira la plancha de hojaldre. Prepara una bandeja de horno y cúbrela con papel sulfurizado. Luego, corta círculos de hojaldre, haciendo tres círculos por cada volcán que desees hacer.
  2. De los tres círculos, deja uno tal cual, y en los otros dos, utiliza un vaso más pequeño para hacer otro círculo dentro de cada uno.
  3. Une los círculos de hojaldre utilizando un poco de huevo batido. Luego, pincha bien el fondo de cada uno de los círculos con un tenedor. Pinta toda la superficie con el huevo batido que utilizaste para pegar los círculos.
  4. Hornea los círculos de hojaldre a 180°C hasta que estén dorados y hayan subido, aproximadamente durante unos 15 minutos.
  5. Cuando los círculos de hojaldre estén un poco templados, añade un poco de queso rallado en el fondo de cada uno (esto es opcional, puedes omitirlo si no te gusta). Luego, agrega el Pesto Mediterráneo sobre el queso y coloca virutas de jamón serrano por encima.
  6. ¡Listo! Ahora tienes unos deliciosos volcanes de hojaldre rellenos de Pesto Mediterráneo. ¡Disfruta de este plato único y sabroso!

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Volcano of puff pastry stuffed with pesto

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Puff pastry volcano filled with Pesto Mediterraneo

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Ingredients

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1 pot of Pesto Mediterraneo

2 puff pastry sheets

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Preparation

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  1. We make the shape of the volcanoes, for this we stretch the puff pastry plate, prepare a baking tray and cover it with greaseproof paper. We cut circles with a glass, three circles for each voluban we want to make.
  2. After the three circles, we leave it as it is, and in the others with the help of another smaller glass for example, we make another circle in each one.
  3. Once the puff pastry circles are pasted with a little beaten egg, we puncture the bottom well with a fork, we paint everything with the egg that we have used to paste and baked until they are brown and have risen, about 15 min. at 180º.
  4. When they are a bit warm, we throw some grated cheese in the bottom (if you do not like it you can do without it), then the Pesto Mediterraneo and above chips of serrano ham.

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Aquí tienes la receta para hacer un delicioso Pastel de Carne con Pesto Mediterráneo:

Ingredientes:

Preparación:

  1. Corta la carrillera de ternera en trozos no muy grandes, sazónalos con sal y rebózalos en harina, eliminando el exceso.
  2. En una sartén con un poco de aceite, dora los trozos de carne. Luego, retíralos y colócalos en una fuente, reservándolos.
  3. En la misma sartén, añade el vaso de Pedro Ximenez y remueve con una cuchara de madera para despegar los jugos que puedan haber quedado en el fondo de la sartén.
  4. En una cazuela grande, agrega el Pesto Mediterráneo, los trozos de carrillera dorados, el Pedro Ximenez de la sartén y el caldo de pollo. Ajusta la sal al gusto y deja cocinar a fuego lento durante 3 o 4 horas o, si prefieres, en una olla a presión durante unos 30 minutos.
  5. En un recipiente de cristal, coloca una base de hojaldre y rellénala con la mezcla de pesto y los trozos de carrillera. Luego, cubre con otra lámina de hojaldre.
  6. Precalienta el horno a 220°C y hornea el pastel hasta que el hojaldre esté dorado.

¡Disfruta de este delicioso pastel de carne con Pesto Mediterráneo!

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Meatloaf with pesto.

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Meatloaf with pesto mediterraneo

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Ingredients

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1 pot of Pesto Mediterraneo
1 calf cheek
1 glass of Pedro Ximenez
1 glass of chicken broth
Flour to coat the cheek pieces
2 puff pastry sheets

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Preparation

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  1. Cut the cheeks into not very large pieces, season them and coat in flour removing the excess.
  2. In a pan with a little oil we brown the pieces, take them to a dish and reserve. Add the glass of Pedro Ximenez to the pan and we turn with a wooden spoon to remove the juices that have been left from the meat.
  3. In a large saucepan add the Pesto Mediterraneo, the chunks of the cheek, the Pedro Ximenez from the pan, the chicken broth, add the salt and let it simmer for 3 or 4 hours, or in an express pot (that's what I did) ) about 30 minutes.
  4. In a glass bowl we put a base of puff pastry and fill with the pesto and chunks of cheek. Then cover with another sheet of puff pastry and place in the preheated oven at 220 º until the puff pastry is browned.

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Aquí tienes la receta de Pesto Mediterráneo con huevo:

Ingredientes:

Preparación:

  1. Utiliza un molde circular para dar forma a la porción individual de Pesto Mediterráneo que deseas.
  2. Fría un huevo en abundante aceite hasta que esté cocido a tu gusto.
  3. Coloca el huevo frito encima del Pesto Mediterráneo en el plato.
  4. Retira el molde circular y el plato estará listo para servir y disfrutar.

Esta receta es simple pero llena de sabor y energía. ¡Espero que la disfrutes!

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Egg pesto.

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Egg with pesto mediterraneo

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Ingredients

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1 pot of Pesto Mediterraneo

Optional (Add minced meat)

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Preparation

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If there are simple and high quality food recipes, pesto with egg is one of them.

It provides us with all the flavor of the vegetables and their energetic contribution, making it an unmistakable plant.

  1. To make it, you will only have to use a circular mold where we will introduce the unitary portion that we want to eat with pesto.
  2. Fry an egg in plenty of oil and place on top of the pesto.
  3. Remove the mold and the plate will be ready to serve and enjoy.

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¡Aquí tienes una deliciosa receta de Tosta de Gazpacho Mediterranean!

Ingredientes:

Preparación:

  1. Corta varias rebanadas de pan de pueblo y tuesta en el horno a 220ºC hasta que estén doradas o al punto que prefieras.
  2. Una vez que las tostadas estén listas, puedes agregar el Gazpacho Mediterranean sobre ellas.
  3. Si deseas, puedes añadir unos tacos pequeños de jamón serrano para darle un toque adicional de sabor y textura.
  4. ¡Disfruta de esta tosta de Gazpacho Mediterranean con el delicioso sabor de las hortalizas frescas de la huerta almeriense!

Es una receta sencilla pero llena de sabor, perfecta para disfrutar en cualquier ocasión. ¡Buen provecho!

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Toast with Gazpacho.

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" dimension_margin="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" class="" id=""]

Mediterranean gazpacho toast

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Ingredients

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1 gazpacho Mediterranean boat

Optional (Add small tacos of ham)

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Preparation

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If you are one of those people who love and enjoy the vegetables of the earth, of the unmistakable flavors. Make this simple recipe.

Cut several slices of village bread and toast them in the oven at 220º (until it is toasted or to the point).

Add the Mediterranean Gazpacho on the toast and enjoy its exquisite flavor.

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