Small quick bread peppers gluten free unleavened ideal for small sandwiches to be served for entree, during a happy hour or a brunch.

‘ll tell you how I like to stuff these sandwiches:

  • with beef carpaccio topped with Parmesan cheese, pine nuts, marjoram and extra virgin olive oil
  • with gorgonzola and walnuts
  • with chopped hard-boiled eggs, anchovies, black olives, capers and gherkins
  • with onion cream and mushrooms sauteed with paprika
  • escarole with onions and celery cut into small pieces and stir-fried and then combined with raisins and parsley

Ingredients for 24 sandwiches from 4 cm per side:

  • 130 g red peppers
  • 130 g yellow peppers
  • 100g fine cornmeal flour
  • 100 g almond flour
  • 30 g peeled onion
  • 2 eggs
  • 26 g extra virgin olive oil (2 tablespoon)
  • 2.5 g salt

How to prepare carrots quick bread

Preheat oven to 170 ° C.

Grease the molds that will be used for cooking.

We will do the same two bodies, one with yellow pepper for nibbles and a yellow with red pepper to get the bites red.

Cut yellow and red peppers into small pieces and blend separately with 1 egg, 13 g of oil and 1.25 g of salt.

Divide the flour into two bowls, each bowl mix 50 g of corn flour and 50 g of almonds.

Combine the mixture of yellow pepper in a bowl and the red pepper in the other, mix well and pour into molds oiled.

Bake in oven for about 25 minutes.

Allow to cool before turning out.

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