Dallae Festo Brusqueta
Pesto, which represents Italian cuisine, is a traditional sauce made by grinding basil and grinding it with olive oil, cheese, and pine nuts. Serve cold or warm to add flavor, aroma, and color to pasta, fish, and meat dishes. Instead of basil, we can make pesto that suits our taste better if we make it with fragrant dallae. It is good outdoors when you meet Bruce Keta, who eats ingredients on flat bread.
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Baguette
    1/2 ea
  • Sliced ham
    100g
  • pepper
    1 ea
  • pepper
    1 ea
  • Dallae (meaning 'dallae')
    50 g
  • Walnut
    80 g
  • Granapadano cheese
    40 g
  • Andalusian olive oil
    50ml
  • a sun-dried salt
    little
  • a young leaf vegetable
    20 g
Cooking Steps
STEP 1/6
Cut the baguette diagonally into 1cm thick and bake it crispy in a heated pan with olive oil.
STEP 2/6
Wash young leaf vegetables clean in running water and strain them through a sieve to remove moisture.
STEP 3/6
Clean the dallae, shake it in running water to remove impurities, chop it finely, stir-fry the walnuts slightly in a dry pan, cool it on a plate, and chop it finely.
STEP 4/6
Put the amount of granafadano, dallae, walnut, and white snow andalusian olive oil and salt in a bowl and mix them evenly to complete the dallae paste.
STEP 5/6
The red and green bell peppers are baked in an oven preheated to 190C for 15 to 20 minutes, wrapped in foil, and after 5 minutes, remove the seeds and shells of the red bell peppers and green bell peppers and slice them to a thickness of 0.5cm.
STEP 6/6
Apply the dallae paste on the baked baguette, put the red and green bell peppers, put the healthy brunch slice_original on top, sprinkle a little olive oil, and complete it with young leaf vegetables.
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