Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Wash the capsicums and fry them in an absorbent kitchen paper 2. place on a baking sheet. 3. Bake under the salamander with a little olive oil, (turn after 15 minutes). 4. Chop the parsley, the basil, the salt, the garlic and finally grate the cheese. 5. While the peppers cook, bathe the bread in a little water, hug it, then crumble it in a container. 6. Add the egg, the capers previously passed under water, the black olives chopped roughly, the anchovy fillets cut in half lengthwise, 7. Add the parsley, the basil, the salt, the garlic and the grated cheese. Mix well with hands. 8. Gently remove the skin, of the pepper as well as the cap and seeds. 9. Be careful not to damage the peppers during this operation. 10. Cut them in 2 lengthwise and fill them with your preparation 11. Close the peppers by rolling them. 12. In a frying pan, pour 2 tablespoons of olive oil and place the peppers. Cook each side over medium heat for about 6 minutes 13. Finish in the oven at 180°C

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