Libro de recetas de “Real California”
¡Es hora de arremangarse y poner manos a la obra! Nuestro libro de recetas está repleto de nuevas recetas y de tus platos tradicionales favoritos. ¿Y la mejor parte? Está a solo un clic de distancia.
Busca el sello.
◀ Mira todas las recetas
Endive Cups with Pancetta and CA Pomegranate, paired with CA Zinfandel
Recipes
Ingredientes:
– 2 teaspoons extra-virgin olive oil
– 3 ounces thinly sliced pancetta, sliced into strips
– 1 cup chopped fresh pears
– 1/2 cup fresh pomegranate arils
– 1/4 cup fresh parsley, chopped
– 1/2 teaspoon cracked black pepper
– 1/3 cup crumbled Real California Feta cheese
– 24 Belgian endive leaves (about 2 heads)
Encontrar y Comprar
Direcciones:
Serving salad as an appetizer can be a challenge. This recipe is a quick and elegant solution.
In a large nonstick skillet, heat the olive oil over medium, add the pancetta to the skillet, and stir occasionally until crisp, about 8 minutes. While the pancetta is cooking, toss the pear, pomegranate arils, and parsley together in a medium-size bowl and season with black pepper.
When the pancetta is ready, pour the contents of the skillet (fat included) over the pear mixture and stir to combine. Then add the Real California Feta cheese and toss to combine.
Place endive leaves on a serving plate or platter. Fill each leaf with the pear and pomegranate mixture. Serve and enjoy.
Recipe credit: CA Grown
Photo credit: Meg van der Kruik for California Grown
Ahora estás preparado
Visítanos:
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.