Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
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CANELONES DE CUARTO QUESOS 1 Paquete de canalones o de pasta para lasaña 40 gr. de mantequilla ½ pza. de cebolla 2 dientes de ajo ¾ de carne molida 100 gr de tocino Sal y pimienta 1 lata de chipotle chica 250 ml de crema lincott para batir 300 Queso mozzarella o manchego 300 gr de queso parmesano 300 gr de queso crema 200 gr de queso azul Nuez moscada en polvo PROCEDIMIENTO 1. Rebanar la cebolla y ajo en brunise reservar. 2. reservar en Small dice el tocino 3. colocar en un sarten un poco de mantequilla con el aceite de olivo y freír la cebolla, ajo y tocino. 4. añadir la carne para salpimentar, incorporar un poco de picante y dejar cocinar 5 min. 5. calentar la crema de lincott y añadir un trozo de cebolla, un diente de ajo, nuez moscada. 6. cundo la crema comience a hervir añadir queso crema y mezclar con batidor de globo. 7. incorporar 300 gr queso mozzarella rallado y queso azul. Seguir moviendo hasta para incorporar y desapafrecer los grumos. Ratificar la sazón. 8. rellenar los canalones con la carne. Engrasar un refractario con mantequilla, verter un poco de salsa en la base acomodando los canalones. 9. bañar con la salsa de quesos y añadir el resto de queso mozzarella. 10. Hornear a 200° C por espacio de 25 a 30 min.
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