is very cold and ... At Easter it snowed a lot in Chapelco (ski-resort of San Martín de los Andes) so here, visit my in-laws through, I was inspired. He had two trout in the freezer, and not wanting it like I always do, I Bruschettas. Had seen in the gourmet Paul Massey making this dish but with other meats (which I do not remember), but I made some recipe ideas for my Friday.
Ingredients: Pan
field
Tomato Garlic Olive Oil
Trout goat cheese (you can change it to whatever you have on hand) Salt-Pepper
Recipe: bread slicing and Put it to field toasting. Once you are ready, peel garlic, cut it in half and one of them pass it on bread, as if they were painted with chalk. That will give a taste spectacular bread. Cut the tomatoes into cubes chiquititos, Ponele seasoning and olive oil. Place a spoonful of tomato on each slice of bread. Diced goat cheese (you can substitute for it as it is quite expensive) book. Cut into strips of filet of trout with butter and saute 3 minutes on each side (it makes the touch). Now put the bread with tomato in a baking pan, place the strips of trout in the bread cubes and top with goat cheese. And presto, the OVEN! I opened an appropriate wine and enjoy! You can pair it with a tortilla Swiss made my grandmother Rosti (click that appears recipe) I wanted
go Sancan photos, but they were all looking at me to eat! So here I hope you like the one I took. After lunch the bruschetta, we went for a ride to Quila Quina, then took photos of autumn. Poplars are all yellow.
See you next post!
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