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Espaguetis de pepino con Provolone Valpadana D.O.P. picante curado

Spaghetti de pepino con Provolone Valpadana D.O.P. picante curado y trucha ahumada

Categoría: Segundos platos
Dificultad: fácil

Ingredienti:

  • 60 g de Provolone Valpadana D.O.P. picante curado
  • 2 pepinos
  • 300 g filete de trucha ahumada
  • 1 limón
  • 1 cucharada de mostaza en granos
  • 1 cucharada de jarabe de arce
  • Aceite de oliva virgen extra, sal, pimienta, eneldo fresco

Preparazione:

Mezclar 4 cucharadas de aceite virgen extra con la mostaza, el jarabe de arce y zumo de limón. Ajustar la sal y la pimienta, añadir unos manojitos de eneldo. Sacudir bien y reservar. Lavar y secar con cuidado los pepinos utilizando un utensilio adecuado para obtener “spaghetti”. Disponer el filete de trucha ahumada en los platos individuales y colocar sobre un nido de spaghetti de pepino, rociar con la salsa previamente preparada y completar con el Provolone Valpadana D.O.P. picante curado en láminas. Servir.

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