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Pinchos trout, zucchini with ricotta cheese and mint and ginger apple
July 1, 2012
It is a summer recipe very simple!!!! —
little mint foils
balsamic vinegar sauce
In This Recipe
Trout: Slice finely the fish. Flavor in a container with thyme, salt, balsamic vinegar, pepper and oil. Put the container in the fridge for 1h.
Zucchini: Slice finely the zucchini on the way of longitude. Flavor in a container with 10 mint foils, salt vinegar and oil. Put the container in the fridge for 1h.
Apple: Dices apple. Squeeze fresh ginger in a container with lemon juice and sugar. Add apple and put in the fridge for 1h.
Composing: Flovor ricotta cheese with salt, minced mint and olive oil. Stend zucchini slice and add ricotta. Enroll its. Compose pinchos with apple, trout, zucchini and trout. Keen appetite!!!! :-)
Fourth of July
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