Last night, we wanted to see Hispania, I decided to plan dinner caps quickie bite to eat and without dirtying a lot. Prepared four varieties:
sole Canapé
confit Confit Fresh sole fillets cut up couch size, mount them on the bread spread with mayonnaise and I used some dried parsley over
brie cheese sandwich and tomato
Cut two slices of crustless bread into quarters and fill it with sliced \u200b\u200btomato and brie raff. We cap and a varied cheese gratin. Garnish with vegetables appetizer snack.
pickled partridge cover with mango vinaigrette and pine nuts
pechuguitas Crumble some pickled partridge in each bowl, chop some and add diced mango vinaigrette with pine nuts, balsamic vinegar and honey.
Cover cheese with anchovy Base
tomato sauce, cottage cheese and a good anchovy Santoña.
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