INGREDIENTS
- Time:
- – Egg 5 unit
- – Mascabo sugar 50 g
- – Honey 1 tbsp
- – Vanilla essence 1 cdita
- – Corn starch 0000 50 g
- – Sal 1 cdta
- Filler 1:
- – Avocado cream
- – Lemon zest and juice
- – Cream cheese 100 g
- – Avocado 1 unit
- – Salt and pepper
- – machine queso 10 fetas
- – Chopped lettuce
- – Roasted cherries
- – Roasted eggplant
- – Salt, pepper and olive oil
- – Grated garlic
- – Basil
- Tuna filling:
- – Cream cheese 2 tbsp
- – Mayonnaise 3 tbsp
- – Mustard 1 tbsp
- – Tuna 2 cans
- – Parsley 1 handful
- – 1 tomato minimize into wheels
- – Black olive 50 g
- – Egg 6 complete models
- – Roasted bell pepper
We share two pionono recipes for these holidays! A vegetarian choice with a number of greens and cheese, and an choice with tuna and mustard. Comply with the steps under and luxuriate in them as a household.
PROCEDURE:
1. For the pionono, beat the eggs with the essence, honey and sugar till creamy (full level).
2. Individually, combine the dry components (starch blended with salt and sifted) with enveloping actions and in two or thrice.
3. Pour the combination onto a buttered pionono plate with buttered and starched parchment paper.
4. Place in a preheated oven and prepare dinner for 10 minutes at 200 levels.
5. Let cool.
6. For the avocado cream, sauté the avocado, season and blend with the cream cheese, lemon zest and some drops.
7. Unfold the pionono with the avocado cream. Place cheese slices on the chopped lettuce leaves, season the greens with grated garlic and chopped parsley, fill and roll up.
8. Unfold the tuna with the mayonnaise and mustard combination, fill with all of the components, roll it up. Depart just a little of every little thing to embellish.
