Crispbread baskets for using up leftovers
Published on 29 December 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
This is just an idea for using up what is in the fridge, combining ingredients thoughtfully rather than at random! I had a few Christmas leftovers.
INGREDIENTS
Crustless sandwich bread
Courgettes
Diced salmon (diced cotechino is also excellent)
Sliced speck
Cooked lentils
Extra virgin olive oil
Salt and pepper
I flatten the bread slices with a rolling pin.
I divide them into 3 equal pieces.
I carefully put each piece into a muffin tin.
I heat the oven to 180°C and bake for about 15 minutes, until coloured and crisp.
I take the speck slices.
I heat a non-stick frying pan and cook the speck until crisp.
When well browned, I remove it and pat it dry on kitchen paper.
I quickly fry the small salmon cubes in very little oil, adding a little salt and pepper.
I dice the courgette and quickly fry it with salt and pepper, keeping it crisp.
I mix the courgette with the salmon.
I fill some baskets with salmon and courgettes and finish with a drizzle of oil; I fill the others with lentils.
I finish with crisp speck and warm them for 5 minutes in the oven at 180°C. Serve immediately, nice and hot.
INGREDIENTS
Crustless sandwich bread
Courgettes
Diced salmon (diced cotechino is also excellent)
Sliced speck
Cooked lentils
Extra virgin olive oil
Salt and pepper
I flatten the bread slices with a rolling pin.
I divide them into 3 equal pieces.
I carefully put each piece into a muffin tin.
I heat the oven to 180°C and bake for about 15 minutes, until coloured and crisp.
I take the speck slices.
I heat a non-stick frying pan and cook the speck until crisp.
When well browned, I remove it and pat it dry on kitchen paper.
I quickly fry the small salmon cubes in very little oil, adding a little salt and pepper.
I dice the courgette and quickly fry it with salt and pepper, keeping it crisp.
I mix the courgette with the salmon.
I fill some baskets with salmon and courgettes and finish with a drizzle of oil; I fill the others with lentils.
I finish with crisp speck and warm them for 5 minutes in the oven at 180°C. Serve immediately, nice and hot.
Original source: https://incucinaconlilly.com/2016/12/29/cestini-croccanti-ricetta-svuotafrigo/
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